Enjoy this cooking demonstration of the Praline Cheesecake recipe from Junior League of Lafayette’s “Tell Me More” cookbook.

Praline Cheesecake, “Tell Me More” p. 175

1 ¼ cup crushed graham crackers

¼ cup granulated sugar

¼ cup toasted chopped pecans

¼ cup melted butter

3 (8 oz) packages softened cream cheese

1 cup packed brown sugar

1 (5 1/3 oz) can (2/3 cup) evaporated milk

2 tablespoons all-purpose flour

1 ½ teaspoons vanilla

3 eggs

1 cup toasted pecan halves

1 cup dark corn syrup

¼ cup cornstarch

2 tablespoons brown sugar

1 teaspoon vanilla

In small mixing bowl, combine cracker crumbs, granulated sugar, and chopped cons. Stir in the melted butter. Press crumb mixture over the bottom and 1 ½ inches up the sides of a 9 inch springform pan. Bake in 350° oven for 10 minutes. Meanwhile, beat together cream cheese, brown sugar, evaporated milk, flour, and vanilla. Add eggs, beat until just blended. Pour into baked crust. Bake in 350° oven for 50 to 55 minutes or until set. Cool in pan 30 minutes, loosen sides and remove rim from pan. Cool completely. Arrange nut halves atop cheesecake. Before serving combine corn syrup, cornstarch, and the remaining brown sugar in a small saucepan. Cook and stir until thickened and bubbly. Remove from heat, stir in the vanilla. Cool slightly. To serve, spoon some of the warm sauce over the nuts on the cheesecake. Pass remaining sauce.

12 to 16 servings

Allison Bean