Coffee Praline Cheesecake

photo by:kraft

This praline cheesecake made with brown sugar and coffee is baked in a pecan and cookie crumb crust and served with warm butterscotch-pecan sauce.

time

prep:

20 min

total:

4 hr 50 min

servings

total:

16 servings

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What You Need

cup PLANTERS Pecan Halves, divided

LORNA DOONE Shortbread Cookies, finely crushed (about 2 cups crumbs)

1/4

cup (1/2 stick) margarine or butter, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4

cup firmly packed brown sugar

1-1/2

cups BREAKSTONE'S or KNUDSEN Sour Cream

tsp. MAXWELL HOUSE Instant Coffee, divided

tsp. vanilla

eggs

Tbsp. hot water

cup butterscotch ice cream topping

Make It

PREHEAT oven to 350°F. Chop 1/4 cup of the pecans; mix with shortbread crumbs and margarine. Press firmly onto bottom and 1 inch up side of 9-inch springform pan; refrigerate until ready to use. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, 1 tsp. of the coffee granules and the vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.

BAKE 1 hour. Turn oven off; leave cheesecake in oven 30 min. Remove cheesecake from oven. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Arrange 12 of the pecan halves around outside edge of cheesecake. Refrigerate at least 3 hours or overnight.

DISSOLVE remaining 1 tsp. coffee granules in hot water just before serving cheesecake. Mix with butterscotch topping in small saucepan; cook on medium-low heat until heated through, stirring frequently. Stir in remaining pecan halves. Spoon over individual servings of cheesecake. Store leftover cheesecake and sauce separately in refrigerator.