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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