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.

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Cajun Country -- New Iberia, Louisiana