———————-FORMATTED BY LISA CRAWFORD———————-
FOR THE CRUST
1 c Walnuts; ground
2 c Graham cracker crumbs
4 tb Butter; melted
-FOR THE FILLING-
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
FOR THE PRALINE SAUCE
1/4 c Dark brown sugar
4 tb Butter
1/2 c Heavy cream
1/2 c Walnuts; chopped
25 Walnut halves
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
Yields
8 -10 serve