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Maple Praline Cheesecake

Our Test Kitchen home economists created this cheesecake filled with maple syrup and toffee bits.

16 ServingsPrep: 25 min. Bake: 50 min. + chilling

Ingredients

1-1/2 cups finely chopped pecans
1/2 cup flaked coconut
1/3 cup all-purpose flour
2 tablespoons brown sugar
1/4 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
3/4 cup packed brown sugar
3/4 cup half-and-half cream
1/4 cup all-purpose flour
1/4 cup maple syrup
2 teaspoons vanilla extract
1/4 teaspoon salt
3 eggs, lightly beaten
1/2 cup toffee bits
TOPPING:
2 tablespoons maple syrup
2 cups whipped topping
1/4 cup toffee bits

Directions

In a large bowl, combine the pecans, coconut, flour and brown sugar;
stir in butter. Press onto the bottom of a 10-in. springform pan.
Place on a baking sheet. Bake at 350° for 10 minutes. Place pan
on a wire rack (leave oven on).

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Maple Praline Cheesecake (continued)

Directions (continued)

In another large bowl, beat cream cheese and brown sugar until
smooth. Beat in the cream, flour. syrup, vanilla and salt. Beat in
the eggs just until combined. Fold in toffee bits. Pour over crust.
Return pan to baking sheet.
Bake for 50-55 minutes or until center is almost set. Cool on a wire
rack for 10 minutes. Carefully run a knife around edge of pan to
loosen; cool 1 hour longer. Refrigerate overnight.
In a small bowl, combine the syrup and whipped topping; carefully
spread over cheesecake. Sprinkle with toffee bits. Refrigerate
leftovers. Yield: 16 servings.

Nutrition Facts: 1 piece equals 511 calories, 39 g fat (20 g saturated fat), 119 mg cholesterol, 328 mg sodium, 34 g carbohydrate, 1 g fiber, 7 g protein.