Chocolate Praline Cheesecake
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Ingredients
| 1 cup | pecan halves | | 3 tbsp. | butter or | | margarine | | 1 lb. | cream cheese, softened | | 1 cup | light brown sugar, packed | | 1/3 cup | cocoa | | 3 | eggs | | 1 tsp. | vanilla extract | | Sweetened whipped cream |
Chocolate Crust
| 1 cup | vanilla wafer crumbs | | 1/4 cup | powdered sugar | | 1/4 cup | cocoa | | 1/4 cup | butter or | | margarine, melted |
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Instructions
Crust:
Heat oven to 350°F. In medium bowl, stir together crumbs, powdered sugar and cocoa. Add butter; blend well. Press mixture onto bottom and 1-inch up side of 9-inch springform pan. Bake 8 minutes. Cook slightly.
Cake:
Set aside 12 pecan halves for garnish; finely chop remaining pecans (will have about 3/4 cup). In medium skillet, melt butter; add chopped pecans. Saute over medium heat, stirring frequently, just until golden. Place pecans on paper towels to drain. Heat oven to 400°F.
In large mixer bowl, beat cream cheese and brown sugar until well blended. Add cocoa; beat until blended. Blend in eggs and vanilla. Stir inchopped pecans; pour into crust. Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 45 minutes. With knife loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate at least 6 hours. Garnish with whipped cream and pecan halves. Refrigerate leftovers.
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