Praline Cheesecake

Crust

1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons butter or margarine, melted

 Filling

3- 8 oz. packages cream cheese, softened
1-1/4 cups packed dark brown sugar
2 tablespoons flour
3 eggs
1-1/2 teaspoons vanilla extract
1/2 cup finely chopped pecans

 Topping

1 tablespoon maple syrup
pecan halves (optional)

Preparations:  Set out the eggs and cream cheese about 1/2 hour to an hour before you begin so they'll reach room temperature.  Preheat the oven to 350 degrees.

Crust:  Melt butter; in a large bowl, mix graham cracker crumbs and sugar; add melted butter and stir.  Line the bottom of a 9" spring form pan with the mixture, packing firmly. Bake for 10 minutes; remove from oven.

Filling:  In a large mixer bowl, combine the softened cream cheese, brown sugar and flour, beating at medium speed until well blended. Add eggs, one at a time, and beat well after each addition.   Add vanilla and nuts and continue mixing until well blended. Pour the mixture into the crumb-lined spring form pan and bake in the preheated oven for approximately 50 to 55 minutes.  Cool. Loosen cake from rim of pan; chill.  

Topping:  Brush with the maple syrup and garnish with the pecan halves, if desired. Makes 12 servings, about 390 calories each.

Original recipe from Mrs. Richard L. Redmont, Jr., from "Southern Sideboards"

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