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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
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From the Miami Herald, 11/2/95 -newspaper Ingredients:
-----for the crust |
1 cup walnuts, ground |
2 cups graham cracker crumbs |
4 tablespoons butter, melted |
-----for the filling |
1 1/2 pounds cream cheese |
1 1/4 cups dark brown sugar |
1 1/2 teaspoons vanilla |
3 eggs |
1 cup walnuts, finely chopped |
-----for the praline sauce |
1/4 cup dark brown sugar |
4 tablespoons butter |
1/2 cup heavy cream |
1/2 cup walnuts, chopped |
25 walnut, halves |
Directions:
1. 1. 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.
2. 2. 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)
3. 3. 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.
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