Cheesecake Recipes

Chocolate Marble Praline Cheesecake
Serving Size: 12

1 package dh golden sugar cookie mix
1 egg
1/2 cup finely chopped pecans*
1 1/4 cup frimly packed brown sugar
2 tablespoon flour
3 package (8oz) cream cheese -- softened
3 eggs -- lightly beaten
1 1/2 teaspoon vanilla
1 ounce unsweetened chocolate -- melted
25 pecan halves
caramel flavor topping(opt.)

Cooking Directions:

* For added flavor,toast pecans before chopping. Spread pecans in single
layer on baking sheet. Toast in 350 F oven for 3-5 minutes or until
fragrant. Cool completely. 1. Preheat oven to 350 F. 2. FOR CRUST: combine
cookie mix, contents of buttery flavor packet from Mix, 1 egg and chopped
pecans in large bowl. Stir until thoroughly blended. Press mixture into
bottom of ungreased 9-inch springform pan. Bake at 350 F for 20-22 minutes
or until edge is light brown and center is set. Remove from oven. 3. FOR
FILLING: Combine brown sugar and flour in small bowl; set aside. Place
cream cheese in large bowl. Beat at low speed with electric mixer, adding
brown sugar mixture gradually. Remove one cup of batter to small bowl, add
melted chocolate. Pour remaining plain batter onto warm crust. Drop
spoonfuls of chocolate batter over plain batter. Run knife through batters
to marble. Arrange pecan halves around top edge. Bake at 350 F for 45-55
minutes or until set. Loosen cake from sides of pan with knife or spatula.
Co ol completely on rack. Refrigerate 2 hours or until ready to serve. 4.
To serve, remove sides of pan. Glaze top of cheesecake with store bought
caramel flavor topping. Cut into slices and serve with additional caramel
flavor topping, if desired. From Duncan Hines-- Favorite Brand Name
Recipes-- Fabulous Fall Baking.

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