Chocolate Marble & Praline Cheesecake
Makes 12 to 16 servings
|1-1/2||vanilla wafer crumbs|
|1/4||cup powdered sugar|
|1/4||cup (1/2 stick) butter, melted|
|1/2||cup finely chopped toasted pecans*|
|1-1/4||cups packed brown sugar|
|2||tablespoons all-purpose flour|
|3||packages (8 ounces each) cream cheese, softened|
|3||eggs, lightly beaten|
|1||square (1 ounce) unsweetened chocolate, melted|
|20||to 25 pecan halves (1/2 cup)|
|Caramel ice cream topping|
*To toast nuts, place on baking sheet. Bake at 350°F 5 to 7 minutes or until lightly browned.
- Preheat oven to 350°F.
- For crust, combine crumbs, powdered sugar, butter and pecans in large bowl; mix well. Press mixture onto bottom and up side of ungreased 9-inch springform pan. Bake 10 to 15 minutes or until lightly browned. Transfer to wire rack.
- For filling, combine brown sugar and flour in small bowl; mix well. Beat cream cheese in large bowl with electric mixer at low speed until fluffy; gradually add brown sugar mixture. Add eggs and vanilla; beat just until blended. Remove 1 cup batter to small bowl; stir in chocolate. Pour remaining plain batter over warm crust.
- Drop spoonfuls of chocolate batter over plain batter. Run knife through batters to marbleize. Arrange pecan halves around edge. Bake 45 to 55 minutes or until set. Loosen cake from side of pan. Cool completely on wire rack. Refrigerate 2 hours or until ready to serve.
- To serve, remove side of pan. Glaze top of cheesecake with caramel topping.
Check out more recipes for Cheesecakes