I came up with this recipe when I had a few leftover Aunt Sally's pralines.
Prep Time: 30 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
- 1 cup gingersnap crumbs
- 3 tablespoons melted butter
- 4-8 ounce packages of cream cheese, softened
- 1 cup sugar
- 3 tablespoons flour
- 1 tablespoon maple flavoring or vanilla extract
- 4 eggs
- 3 pralines, crushed or 1 cup almond brickle chips
- 6 tablespoons of caramel sauce
Preparation:
Preheat oven to 325 degrees F. Mix crumbs and butter and press into bottom of 9-inch springform pan. Bake for 10 minutes.
Beat cream cheese, sugar, flour, and vanilla until well blended. Add eggs one at a time. Fold in praline crumbs. Pour over crust. Drizzle caramel sauce over the top. Use a knife to gently swirl the caramel to make a design.
Bake for 1 hour and 5 to 15 minutes. Be careful not to over bake. About two-inches in diameter in the center should still jiggle. Remove from oven. Run a knife around the edge of the pan. Cool completely in pan on wire rack.
