Pecan Praline Cheesecake
|For crumb crust|
|Wheatmeal biscuits||125 Gram, crushed (about 16)|
|Butter||60 Gram, melted|
|Cream cheese||750 Gram (packaged)|
|Firmly packed brown sugar||1 1⁄4 Cup (20 tbs)|
|Plain flour||2 Tablespoon|
|Finely chopped pecans||1 Cup (16 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Thick cream||300 Milliliter (1 jar)|
|For pecan praline|
|Sugar||1⁄2 Cup (8 tbs)|
|Pecans||1⁄2 Cup (8 tbs)|
Crumb Crust: Combine crumbs and butter in bowl, mix well.
Press over base of 23cm springform pan, refrigerate 30 minutes.
Pour Filling into Crumb' Crust, bake in moderate oven 50 minutes or until it is set, cool, cover, refrigerate overnight.
Remove from springform pan, place onto serving plate.
Pour hot Topping over cold cake, spread to edges.
When Topping is cold, decorate with whipped cream and the 12 pecans.
Sprinkle with Pecan Praline.
Filling: Beat cream cheese and vanilla until smooth, add brown sugar, beat until smooth, beat in eggs one at a time, then flour.
Stir in pecans.
Topping: Combine brown sugar and butter in pan; stir over low heat without boiling for about 5 minutes or until smooth and thick; use while hot.
Pecan Praline: Combine sugar arid water in pan, stir over low heat until sugar is dissolved, boil rapidly without stirring until mixture turns light golden brown, about 5 minutes.
Add pecans, pour onto greased oven tray.
When set, chop as finely as desired.
Store any excess Praline in an airtight jar for future use.