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Coffee Praline Cheesecake




Source of Recipe


Kraft


List of Ingredients




1 cup PLANTERS Pecan Halves, divided
27 LORNA DOONE Shortbread Cookies, finely crushed (about 2 cups crumbs)
1/4 cup (1/2 stick) margarine or butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup firmly packed brown sugar
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. MAXWELL HOUSE Instant Coffee, divided
1 tsp. vanilla
4 eggs
1 Tbsp. hot water
1 cup butterscotch-flavored topping


Recipe



PREHEAT oven to 350°F. Chop 1/4 cup of the pecans; mix with shortbread crumbs and margarine. Press firmly onto bottom and 1 inch up side of 9-inch springform pan; refrigerate until ready to use. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, 1 tsp. of the coffee granules and the vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.
BAKE 1 hour. Turn oven off; leave cheesecake in oven 30 min. Remove cheesecake from oven. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Arrange 12 of the pecan halves around outside edge of cheesecake. Refrigerate at least 3 hours or overnight.
DISSOLVE remaining 1 tsp. coffee granules in hot water just before serving cheesecake. Mix with butterscotch topping in small saucepan; cook on medium-low heat until heated through, stirring frequently. Stir in remaining pecan halves. Spoon over individual servings of cheesecake. Store leftover cheesecake and sauce separately in refrigerator.