Monday, February 22, 2010
Pascagoula Praline Cheesecake
Prep Time and Total Time: 30 min
Ingredient List and Recipe Steps:
2-1/2 cups all-purpose flour
1 cup butter, melted
2/3 cup finely chopped pecans
2 tablespoons powdered sugar
3 8-ounce packages cream cheese, softened
1 14-ounce can sweetened condensed milk
2/3 cup granulated sugar
2 teaspoons vanilla
1 cup packed brown sugar
1 cup whipping cream
1 cup chopped pecans
1-1/2 teaspoon vanilla
extra creamy cool whip, and chocolate syrup for decoration
For crust, in a large bowl combine flour, melted butter, 2/3 cup finely chopped pecans and the powdered sugar. mix well. Press mixture into the bottom of a 13x9x2-inch baking pan. Bake in a 350 degree F oven for 15 to 20 minutes or until crust is set and light golden brown around the edges.
Meanwhile, for filling, in a large mixing bowl beat cream cheese with an electric mixer on low to medium speed until smooth. Add eggs; beat well. Beat in sweetened condensed milk, granulated sugar, and the 2 teaspoons vanilla. Pour filling over baked crust. Bake in a 350 degree F oven for 35 to 40 minutes until set. Cool in pan on a wire rack.
For topping, in a medium saucepan combine brown sugar and whipping cream. Cook and stir over medium heat until mixture boils; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Stir in the 1 cup chopped pecans and the 1 1/2 teaspoons vanilla.
Pour topping over cheesecake. Cover and chill for 2 to 24 hours before serving. Cut into squares.
serve with a dallop of extra creamy cool whip on top, or on the side of your serving dish. Z ( drizzle in the shape of a Z) with chocolate syrup, lightly.
Servings: 24 squares
Pascagoula is a small town in Southern Mississippi, known for the best pot-luck suppers in the south. You pronunce it as pass-ah-goula.
From My Messy Kitchen to yours!