Chocolate Fudge Praline Cheesecake

1 cup graham cracker crumbs

1/2 cups ground pecans

1/4 cup margarine or butter, melted

3 tbs packed brown sugar

1/2 tsp cinnamon

Three 8 oz pkg. cream cheese, softened

1/2 cup packed brown sugar

1/2 cup granulated sugar

2 tbs flour

3 eggs

1 cup sour cream

Two 1 oz squares unsweetened chocolate, melted

1/4 cup packed brown sugar

1 tbs margarine or butter

1/2 cup chopped pecans

Combine crumbs, ground pecans, margarine, brown sugar and cinnamon; press onto bottom and 1-1/2-inches up sides of 9-inch springform pan. Bake at 350F for 10 minutes.

Combine cream cheese, sugars and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and chocolate; pour over crust. Bake at 350F for 55 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine brown sugar and margarine in small saucepan. Cook, stirring constantly, over medium heat until mixture boils and thickens; stir in chopped pecans. Pour onto greased cookie sheet; cool. Break into pieces; sprinkle over cheesecake,

Makes 10 to 12 servings.

Return To:
Desserts

www.cajun-recipes.com

Cajun Country -- New Iberia, Louisiana