An old fashion cheese cake with a pecan praline addition.
|1 cup||Brown Sugar, packed|
|1/2 cup||Pecans, chopped|
|1/2 tsp.||Baking Soda|
|1 recipe||Cheese Cake|
Mix the Brown Sugar, Pecans, Buttermilk, Butter and Salt in a 1&1/2 quart or larger microwave safe bowl. Microwave on high for 7&1/2 minutes, stirring after each 2&1/2 minutes. Add the Baking Soda and stir until it thoroughly foams. Microwave on high an additional 45 seconds. Stir and set aside to cool.
Meanwhile, prepare the Cheese Cake up to the point of baking it. Set aside 1/2 cup of the pecan praline mixture. Drizzle the remaining praline mixture from a spoon on top the cheese mixture (most of it will fall to the bottom below the cheese mixture). Bake as directed in the Cheese Cake recipe. You should omit the cinnamon garnish when the cheese cake is done.
You can reheat and pour the 1/2 cup pecan praline mixture you reserved over the top after removing the cheese cake from the oven or refrigerate it and use it as a topping when you serve the cheese cake after reheating it in the microwave oven until it is runny.
The original recipe called for microwaving 9 minutes, stirring after every 3 minutes and then an additional 1 minute, but microwave ovens have gotten more powerful since I created this recipe so I decreased the times as indicated above. You might want to experiment with the times or the power setting on your microwave oven if it has such.
Cheese Cake - On old fashion cheese cake with a dough crust like I remember from the German bakery.
Source: My variation of my aunt Clarice's cheese cake recipe.
Yield: 1 13x9" cake
Nutrition Facts per Serving:
35g Fat (58.6% calories from fat)
trace Dietary Fiber
Exchanges per Serving:
1 Lean Meat
0 Non-Fat Milk
6 1/2 Fat
2 1/2 Other Carbohydrates.
Copyright 2006-2023 by Keith Langeneckert. All rights reserved.