CHEESE CAKES: Adding praline sauce turns this cheese cake into a spectacular dessert.

CHEESECAKE WITH PRALINE SAUCE:

 

 

 

Crust: 1 quantity of basic cookie crust, see recipe:

filling:
 

    3 pkgs. cream cheese, softened                  

    ¾ to 1 cup sugar

    5 eggs                                                                     

    1 tbsp vanilla extract

topping:

    1 ½ cups sour cream                                               

    4 tbsp sugar

    1 tsp vanilla extract

praline sauce:

    2 tbsp. light brown sugar                             

    2 tbsp. cornstarch

    1 cup dark corn syrup                                             

    ½ cup chopped pecan

    1 tsp. vanilla extract

 

 

 

Preheat oven to 350 degrees F. Roll out pastry to between ¼-inch thickness to fit a 9-10-inch cake pan. Bake blind for 12 minutes. Remove from oven and set aside.

 

To make filling:  Use a hand-held electric beater to beat cheese and sugar together until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract and mix in well. Pour cheese mixture into half-baked crust. Bake for 1 hour or until tested done. Cool for 10 minutes.

 

Make topping by combining sour cream, sugar and vanilla until mixed. Spread this mixture over the warm cake and return cake to oven for 10 minutes to set.  Remove from oven and let cake cool completely. Cover cake with plastic wrap and refrigerate for at least 4 hours or overnight.

 

At serving time, make praline sauce by combining brown sugar and cornstarch in small saucepan over medium heat. Stir in corn syrup and cook, stirring constantly until thick. Remove from heat and stir in nuts and vanilla; let cool slightly.

 

Remove cake from baking pan and slice cake into serving portions. Spoon sauce over each serving of cake to serve.