Palm beach cheesecake

8 -10 serve

Ingredients

Quantity 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 Eggs
1 cup Walnuts; finely chopped
¼ cup Dark brown sugar
4 tablespoons Butter
½ cup Heavy cream
½ cup Walnuts; chopped
25 Walnut halves

Directions

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

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