PECAN PRALINE CHEESE CAKE

This is the first time I made this recipe.

It turned out really good

I was pleased.

Harrison loves cheese cake

and he loves pecan pie

and it was his 31st birthday today.

This is his birthday cheese cake.

(Don't ask me what his hair is doing because I'm not really sure! I'm afraid to ask.)

Pecan Praline Cheese Cake
Crust: • 1/2 stick of melted butter
•1 1/2 cups graham cracker crumbs
•1/4 cup granulated sugar

•Filling:
•4 packages (8 ounces each) cream cheese, softened
•1 can (14 ounces) sweetened condensed milk
•4 eggs
•1/3 cup all-purpose flour
•1 tablespoon vanilla extract
Preparation:
Preheat oven to 325°.
Combine crust ingredients and press into bottom of a 9-inch spring form pan.
In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk; beat until smooth. Add flour, eggs, and vanilla; beat until well blended. Pour into prepared crust. Wrap the bottom of the spring form pan in heavy duty foil; place the pan in a shallow baking pan, such as a jelly roll pan. Put the pans in the oven and add about 2 cups of hot water to the shallow baking pan, or to a depth of about 1/2-inch. Bake for 1 hour, or until lightly browned. The cheesecake will be slightly jiggly in the center.

PECAN PRALINE SAUCE

1/2 stick butter
1 c. brown sugar
1 1/2 c. pecan halves
1/4 c. light Karo syrup
1/2 c. sour cream

Melt butter over low heat; add pecans. Stir until light brown; add sugar and syrup. Continue to stir until sugar is dissolved. Remove from heat and blend in sour cream. Pour over Cheese Cake.