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    Cheesecake w/ Coffee Praline Sauce


    Source of Recipe


    www.amethysts-recipes.com

    List of Ingredients




    1 3/4 cups graham cracker crumbs
    1/2 cup finely chopped pecans
    1/2 cup butter or margarine melted
    2 packages cream cheese (8 ounce) softened
    1 cup sugar
    2 teaspoons vanilla extract
    1/8 teaspoon salt
    3 eggs
    3 containers sour cream (8 ounce)
    2 1/2 teaspoons instant coffee granules
    1/2 cup firmly packed brown sugar
    1 tablespoon cornstarch
    3/4 cup water
    1 tablespoon butter or margarine

    Recipe



    In a medium bowl, combine cracker crumbs, 1/4 cup pecans, and melted butter; mix thoroughly.� Reserve 1/4 cup of the mixture.� Press remaining crumb mixture on the bottom and 2-1/2 inches up the sides of an UNGREASED 8-inch springform pan.� Place on a baking sheet; set aside.

    Preheat oven to 375�F. In a large mixing bowl, combine cream cheese, sugar, vanilla, and salt; beat until smooth.� Add eggs; beat until blended.� Stir sour cream and 1 teaspoon coffee granules into cream cheese mixture until well blended.� Pour into prepared springform pan; sprinkle with reserved crumb mixture.

    Bake 50 to 55 minutes or until the center appears almost set when shaken.� Cool in pan on a wire rack for 15 minutes.� Loosen sides of cheesecake from pan.� Cool 30 minutes.� Remove sides of pan.� Cool completely.� Refrigerate 4 to 5 hours before serving.

    In a saucepan, combine brown sugar, cornstarch, and remaining coffee granules.� Stir in water; cook, stirring constantly until mixture boils.� Cook, stirring constantly for 2 minutes.� Stir in butter until melted.� Stir in remaining pecans.� Serve warm over cheesecake.

 

 

 


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