15 servings

Praline Cheesecake


1 ½ cups flour
1 ½ sticks butter
1 cup chopped pecans
2 cups powdered sugar
2 – 8 oz. pkg. cream cheese
1 medium bowl Cool Whip
Pecan halves, toasted



1 cup dark corn syrup
¼ cup cornstarch
2 tablespoons brown sugar
1 teaspoon vanilla


Mix flour, butter and pecans. Press into bottom of cheesecake baking pan. Bake at 350 degrees for 15 – 20 minutes or until golden brown. Let cool.

Mix powdered sugar, cream cheese, and Cool Whip with mixer and spread on cooled crust. Top with 1 cup toasted pecan halves.

Combine corn syrup, cornstarch, and brown sugar in a small saucepan. Cook and stir until thickened and bubbly. Remove from heat and stir in vanilla. Cool slightly.

To serve, put a slice of cheesecake on plate and some warm sauce over the cheesecake.