Praline Cheesecake 2

1-1/4 cups graham cracker crumbs

1/4 cup ground pecans

3 tbs packed brown sugar

1/2 tsp cinnamon

1/3 cup margarine, melted

Three 8 oz pkg. cream cheese, softened

3/4 cup packed brown sugar

3 eggs

1/2 cup finely chopped pecans

2 tsp vanilla

1/2 cup packed brown sugar

1/3 cup light corn syrup

1/4 cup margarine, melted

1 tsp vanilla

Combine crumbs, ground pecans, sugar, cinnamon and margarine; press onto bottom and 1-1/2 inches up sides of 9 inch springform pan. Bake at 325F for 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chopped pecans and vanilla; pour over crust. Bake at 325F for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped topping and pecans.

Combine sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla. Chill until slightly thickened. Serve with cheesecake.

Makes 10 to 12 servings.

Variation:
Substitute light Philadelphia Brand Neufchatel cheese for cream cheese.

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Cajun Country -- New Iberia, Louisiana