Praline Cheesecake
Posted by Rini

16 2 1/2-inch graham cracker squares (approximately 1 1/4 cups crushed)
1/4 cup butter or margarine, melted
1/4 cup packed brown sugar
2 packages (8 ounces each) cream cheese, softened
1 jar (12 ounces) caramel ice cream topping, divided
1 container (8 ounces) frozen whipped topping, thawed, divided
1 container (8 ounces) sour cream
1/2 cup pecan halves, divided
2 packages (3.4 ounces each) cheesecake flavored instant pudding and pie filling

1. For crust, place graham crackers in resealable plastic bag; crush into fine crumbs. Melt butter on HIGH 30 seconds; mix in cracker crumbs and brown sugar. Press crumb mixture firmly onto bottom of springform pan; place in freezer until ready to use.

2. In a bowl, microwave cream cheese on HIGH 60 seconds; whisk until smooth. Measure 1/3 cup caramel sauce; set aside for garnish. Fill a decorator with 1 cup of the whipped topping; set aside for garnish. Add remaining whipped topping, remaining caramel sauce and sour cream to cream cheese; whisk until smooth. Reserve 16 pecan halves for garnish. Chop remaining pecans; add to cream cheese mixture. Add pudding mix and whisk vigorously until mixture is blended and very thick. Immediately spoon filling onto crust; spread evenly.

3. Pipe 16 rosettes, each touching the next, to form a continuous border 1/2 inch from edge of cake. Pour reserved caramel sauce into center over top of cake; spread carefully. Garnish each rosette with pecan half. Loosen cake from edge of pan; carefully remove collar. For a colder serving temperature and easier slicing, chill 30 minutes before removing collar.

Yield: 16 servings or 20 sample servings

Nutrients per serving: Calories 370, Total Fat 22 g, Saturated Fat 13 g, Cholesterol 45 mg, Carbohydrate 40 g, Sodium 390 mg, Fiber 0 g