-FORMATTED BY LISA CRAWFORD-
FOR THE CRUST
1 c Walnuts; ground
2 c Graham cracker crumbs
4 tb Butter; melted
FOR THE FILLING
1 1/2 lb Cream cheese
1 1/4 c Dark brown sugar
1 1/2 ts Vanilla
3 Eggs
1 c Walnuts; finely chopped
-FOR THE PRALINE SAUCE-
1/4 c Dark brown sugar
4 tb Butter
1/2 c Heavy cream
1/2 c Walnuts; chopped
25 Walnut halves
Make the crust: Combine the ground walnuts, graham
cracker crumbs, and melted butter. Press the bottom
and 1 inch up the sides of a 9-inch springform pan.
Make the filling: Preheat the oven to 300 degrees F.
Cream the cheese with sugar and vanilla. Add eggs
gradually, beating until smooth. Stir in walnuts.
Pour into crusts and bake for 1 1/2 hours, until
barely set. Cool inpan on rack. (May be prepared up
to 48 hours in advance if covered and refrigerated)
Make the sauce: Heat the sugar and butter over medium
high heat, stirring until smooth. Whisk in cream.
Boil, whisking, about 5 minutes, until sugar barely
begins to caramelize. Add walnuts. Cool to lukewarm.
Slice cheesecake, top with sauce and garnish with
walnut halves.
Nutritional info per serving: 918 cal; 20g pro, 56g
carb, 72g fat (68%), 219g fiber, 225mg chol, 468mg
sodium
Yields
8 -10 serve