Walnut Praline Cheesecake
Walnut Praline Cheesecake
Makes one (9-inch) cheesecake
Serving Size: 1/16 of a recipe
3/4 cup graham cracker crumbs
1/2 cup finely chopped walnuts, toasted
1/4 cup firmly packed brown sugar
1/4 cup butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk
(NOT evaporated milk)
3 eggs
2 teaspoons vanilla extract
Walnut Praline Topping (recipe follows)
Heat oven to 300 degrees F.
Combine graham cracker crumbs, walnuts, brown sugar and butter; press firmly on
bottom
of 9-inch spring form pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND
until
smooth. Add eggs and vanilla extract; mix well. Pour into prepared pan.
Bake 55 to 60 minutes or until center is set. Cool. Top with Walnut Praline
Topping.
Chill. Store leftovers covered in refrigerator.
Walnut Praline Topping: In heavy saucepan, over medium-high heat, combine 1/3
cup
firmly packed dark brown sugar and 1/3 cup whipping cream (unwhipped). Cook and
stir
until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat;
stir
in 1/2 cup chopped, toasted walnuts. Spoon evenly over cheesecake. Enjoy.
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