Project Description

praline cheesecake

Recipe Ingredients:

  • 1 cup graham cracker crumbs

  • 3 tablespoons sugar

  • 2 tablespoons butter, melted

  • 3 packages (8 oz.) low-fat cream cheese, softened

  • 2 tablespoons all-purpose flour

  • 1 1/2 cups cooked* or 1 can (15 oz.) blackeyes, drained

    *1/2 cup dry makes 1-1/2 cups cooked.

  • 1 1/2 cups packed brown sugar

  • 3 eggs, separated

  • 2 teaspoons vanilla

  • 1/2 cup chopped pecans

  • Maple syrup and pecan halves for decorating

Instructions

Preheat oven to 350ºF.

Combine crumbs, sugar and melted butter; press into bottom of 9-10-inch spring form pan. Bake 5-6 minutes until lightly toasted. Set aside.

Combine cream cheese, blackeyes and flour, mixing at medium speed with electric mixer until well blended. Gradually add brown sugar. Add egg yolks and vanilla; beat until blended.

In another large bowl of electric mixer, beat egg whites until stiff and glossy, but not dry; fold egg whites and nuts into cream cheese mixture. Pour into prepared crust.

Bake at 350ºF for 50-60 minutes or until edges are golden brown and center is almost set. With a knife, loosen cake from rim of pan. Cool on wire rack then chill. Remove pan rim. Brush with maple syrup and garnish with pecan halves, if desired. Serves 10-12. Cake can be frozen.