Aunt Peggy's Cheesecake with Praline Topping

Ingredients
Crust:
1/2 cup (1 stick) butter, melted
1 1/2 cups graham cracker crumbs
1 tablespoon sugar
Filling:
2 (8-ounce) packages cream cheese, softened
1 cup sugar
3 eggs
1 teaspoon vanilla extract
Praline Topping:
2 tablespoons light brown sugar
2 tablespoons cornstarch
1 cup dark corn syrup
1/2 cup chopped pecans
1 teaspoon vanilla extract


Directions
Preheat the oven to 350 degrees F.


Crust:


In a medium bowl combine the butter, crumbs, and sugar until well blended. Press into the bottom and 1-inch up the sides of a 9-inch springform pan, using the back of a large spoon.


Filling:


In a large bowl, using a hand mixer, beat the cream cheese, sugar, eggs, and vanilla until creamy. Pour into the prepared crust and bake for 35 to 45 minutes. Be sure the center is firm before removing the cheesecake from the oven. Remove the pan from the oven to a rack and allow it to cool completely. Release the springform and transfer the cake to a platter to serve.


Praline Topping:


In a small heavy saucepan, stir together the brown sugar and cornstarch. Stir in the corn syrup and cook over medium heat, stirring constantly, until thick. Remove the pan from the heat and stir in nuts and vanilla. Cool slightly.


Ladle the praline topping over the cooled cheesecake and serve. Store any leftovers in the refrigerator.


SOURCE

Georgia Cookie Candy

Ingredients
1 cup (2 sticks) butter or margarine, softened
1 cup crunchy peanut butter
3 cups confectioners' sugar, sifted
1 1/2 cups graham cracker crumbs
1 1/2 cups semisweet chocolate chips


Directions
Line a 13 by 9 by 2-inch pan with foil.


Combine the butter, peanut butter, sugar, and graham cracker crumbs in a food processor. Process until the mixture forms a ball. Press into the foil-lined pan using your hands or a spatula.


Melt the chocolate chips in a double boiler over simmering water or in a microwave-safe glass dish in the microwave for 1 minute on high (100%). Stir. If the chocolate has not completely melted, microwave for 10 seconds more, then stir. Spread evenly over the cookie layer with a spatula. Chill for several hours.


When ready to serve, allow the candy to come to room temperature before cutting into pieces. Store in an airtight container in the refrigerator.


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