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How To make Pralines and Cream Cheesecake
1/4 lb BUTTER, melted
1 c NILLA WAFERS, finely crushed
1 c PECANS, finely chopped
2 tb SUGAR
2 tb brOWN SUGAR
Melt butter. Add remaining -ingredients and mix in food Processor (if you have one) -until well blended. Press -onto Bottom and sides of a -10-Inch springform pan. FILLING 2 lb CREAM CHEESE, unwrapped and
-warmed in Microwave 2 minutes 3/4 c SUGAR
3/4 c brOWN SUGAR
3 tb PRALINE LIQUEUR or RUM
1/2 c PECANS or CASHEW brITTLE
1/4 ts SALT
5 JUMBO EGGS, shelled and
-warmed in microwave 25 Seconds 1/2 c HEAVY CREAM
1/4 c CORNSTARCH
** CRUST
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Recipe for the Pralines:
1lb of Chopped Pecans
1 & 1/2 Cups Brown Sugar
1/2 tsp Salt
1/2 tsp Cinnamon
1 tsp Vanilla
1-3 TBSP Water to help Sugar liquefy
Recipe for the Ice Cream Base:
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2 & 1/2 Cups Sugar
3 TBSP Vanilla
1 tsp Salt
1/3 Ghirardelli Creamy Caramel
Add Milk gradually to get Velvety/pudding-like texture
DARIGOLD 40% HEAVY WHIPPING CREAM fill up to 3rd ring from the top (about 2/3 of canister)
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