Maple Praline Cheesecake 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 1/4 cup all-purpose flour 3/4 cup half-and-half cream 1/4 cup maple syrup 2 teaspoons vanilla extract 1/4 teaspoon salt Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Maple Praline Cheesecake cont. 3 eggs, lightly beaten 1/2 cup English toffee bits or almond brickle chips TOPPING: 2 tablespoons maple syrup 2 cups whipped topping 1/4 cup English toffee bits or almond brickle chips 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). In another large bowl, beat cream cheese until smooth. Combine brown sugar and flour; add to cream Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

Maple Praline Cheesecake cheese. Add the cream, syrup, vanilla and salt; beat until smooth. Beat in the eggs just until combined. Stir 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. Remove sides of pan. In a small bowl, combine the syrup and whipped topping; carefully spread over cheesecake. Sprinkle with toffee bits. Refrigerate leftovers. Yield: 16 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008