| 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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