| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Miamiherald, Desserts | 8 | -10 serve | |
INGREDIENTS
| 1 | c | Walnuts; ground |
| 2 | c | Graham cracker crumbs |
| 4 | tb | Butter; melted |
| 1 1/2 | lb | Cream cheese |
| 1 1/4 | c | Dark brown sugar |
| 1 1/2 | ts | Vanilla |
| 3 | Eggs | |
| 1 | c | Walnuts; finely chopped |
| 1/4 | c | Dark brown sugar |
| 4 | tb | Butter |
| 1/2 | c | Heavy cream |
| 1/2 | c | Walnuts; chopped |
| 25 | Walnut halves |
INSTRUCTIONS
FORMATTED BY LISA CRAWFORD FOR THE CRUST FOR THE FILLING FOR THE PRALINE SAUCE Make the crust: Combine the ground walnuts, graham cracker crumbs, and melted butter. Press the bottom and 1 inch up the sides of a 9-inch springform pan. Make the filling: Preheat the oven to 300 degrees F. Cream the cheese with sugar and vanilla. Add eggs gradually, beating until smooth. Stir in walnuts. Pour into crusts and bake for 1 1/2 hours, until barely set. Cool inpan on rack. (May be prepared up to 48 hours in advance if covered and refrigerated) Make the sauce: Heat the sugar and butter over medium high heat, stirring until smooth. Whisk in cream. Boil, whisking, about 5 minutes, until sugar barely begins to caramelize. Add walnuts. Cool to lukewarm. Slice cheesecake, top with sauce and garnish with walnut halves. Nutritional info per serving: 918 cal; 20g pro, 56g carb, 72g fat (68%), 219g fiber, 225mg chol, 468mg sodium Source: Miami Herald, 11/2/95 Posted to MM-Recipes Digest V3 #226 Date: 20 Aug 96 00:16:37 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@compuserve.com>
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