Tasty Tuesday

 

This oldest child of mine turned 32 the 28th of March.

He had his favorite meal.

 

 

And I made his favorite birthday cake again this year!

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.

I am way behind on blog posts that I may or may not ever catch up on.