National Cheesecake Day

Praline-Crusted Cheesecake
(Pictured in the photo above)

Crumbled pralines and sugared shortbread make an out-of-this-world 

crust for classic cheesecake.

Ingredients

• 2 cups crushed shortbread cookies (about 28 cookies)
• 3 tablespoons butter or margarine, melted
• 4 Pralines, coarsely crumbled
• 5 (8-ounce) packages cream cheese, softened
• 1 3/4 cups sugar
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons vanilla extract
• 4 large eggs
• 2 egg yolks
• 1/3 cup whipping cream
• 1 teaspoon grated lemon rind
• 2 (8-ounce) containers sour cream
• 1/3 cup sugar
• Garnish: crumbled Pralines    Pralines, coarsely crumbled

Preparation

1. Combine cookie crumbs and butter. Press into bottom and up sides of a greased 10-inch springform pan.
2. Bake at 350° for 8 minutes. Cool on a wire rack. Sprinkle coarsely crumbled Pralines over crust.
3. Beat cream cheese at medium speed with a heavy-duty electric mixer until creamy. Gradually add 1 3/4 cups sugar, flour, and vanilla, beating until smooth. Add eggs and egg yolks, 1 at a time, beating just until yellow disappears. Stir in whipping cream and lemon rind. Pour in crust. Place on a foil-lined baking sheet.
4. Bake at 350° on lower oven rack 10 minutes. Reduce oven temperature to 325,° and bake 1 hour and 20 minutes or until almost set. Cool on wire rack 1 hour.
5. Stir together sour cream and 1/3 cup sugar; spread over cheesecake.
6. Bake at 325° for 10 minutes. Cool on a wire rack. Cover and chill 8 hours. Remove sides of pan. Garnish, if desired.
   

Southern Living
NOVEMBER 1999