Shelly's Recipe

PRALINE CHEESECAKE

Category: Cheesecake

Graham Cracker Crust
Nonstick cooking spray
1 1/2 cups graham cracker crumbs
1/2 cup sugar
5 tbsp. butter, melted

Cheesecake
20 oz. cream cheese, softened (2 1/2 8-oz. packages)
1 cup packed brown sugar
4 tsp ground cinnamon
2 tsp vanilla extract
1/3 cup sour cream
1 (12 1/4 oz.) jar caramel ice cream topping, divided use
4 eggs
1 cup chopped pecans
1 graham cracker crust (recipe follows)

Preheat oven to 300 degrees F.

Graham Cracker Crust:
Spray a 9-inch spring form baking pan with nonstick cooking spray or grease with butter.

Combine the graham cracker crumbs, sugar and melted butter in a bowl. Press over the bottom and sides of the greased spring form pan.

Cheesecake:
Combine cream cheese, brown sugar, cinnamon and vanilla in a mixing bowl. Beat with mixer at medium speed until smooth, scraping the bowl frequently. Beat in sour cream and 1/2 cup of the caramel sauce. Scrape bowl to make sure everything is blended in.

Add the eggs gradually, beating constantly. When all are incorporated, mix in the pecans. Spread the mixture evenly in the graham cracker crust.

Place cheesecake on a larger pan and position on the middle rack in the oven. Bake for 1 1/2 hours or until the cheesecake is set in the center. Cool in the pan on a wire rack for 1 hour.

Remove from springform pan and place on a serving plate. Chill until serving time (overnight is best).

TO SERVE:
Remove from refrigerator and let sit out for 30 minutes. Slice and position servings on dessert plates. Warm remaining caramel sauce in microwave for 10 seconds or until it is pourable. Drizzle caramel sauce over each slice.