Yield: 8 -10 serve
| Measure | Ingredient |
|---|---|
| 1 cup | Walnuts; ground |
| 2 cups | Graham cracker crumbs |
| 4 tablespoons | Butter; melted |
| 1½ pounds | Cream cheese |
| 1¼ cup | Dark brown sugar |
| 1½ teaspoon | Vanilla |
| 3 \N | Eggs |
| 1 cup | Walnuts; finely chopped |
| ¼ cup | Dark brown sugar |
| 4 tablespoons | Butter |
| ½ cup | Heavy cream |
| ½ cup | Walnuts; chopped |
| 25 \N | Walnut halves |
FORMATTED BY LISA CRAWFORD
FOR THE CRUST
FOR THE FILLING
FOR THE PRALINE SAUCE
Make the crust: Combine the ground walnuts, graham cracker crumbs, and melted butter. Press the bottom and 1 inch up the sides of a 9-inch springform pan. Make the filling: Preheat the oven to 300 degrees F.
Cream the cheese with sugar and vanilla. Add eggs gradually, beating until smooth. Stir in walnuts. Pour into crusts and bake for 1½ hours, until barely set. Cool inpan on rack. (May be prepared up to 48 hours in advance if covered and refrigerated) Make the sauce: Heat the sugar and butter over medium high heat, stirring until smooth.
Whisk in cream. Boil, whisking, about 5 minutes, until sugar barely begins to caramelize. Add walnuts. Cool to lukewarm. Slice cheesecake, top with sauce and garnish with walnut halves.
Nutritional info per serving: 918 cal; 20g pro, 56g carb, 72g fat (68%), 219g fiber, 225mg chol, 468mg sodium Source: Miami Herald, 11/2/95