Chocolate Marble Praline Cheesecake
From Duncan Hines-- Favorite Brand Name Recipes-- Fabulous Fall Baking.
DH Golden Sugar Cookie Mix
finely chopped, see note
Firmly packed brown sugar
FOR CRUST: combine cookie mix, contents of buttery flavor packet from Mix, 1 egg and chopped pecans in large bowl. Stir until thoroughly blended. Press mixture into bottom of ungreased 9-inch springform pan. Bake at 350 F for 20-22 minutes or until edge is light brown and center is set. Remove from oven.
FOR FILLING: Combine brown sugar and flour in small bowl; set aside. Place cream cheese in large bowl. Beat at low speed with electric mixer, adding eggs, vanilla, and then brown sugar mixture gradually. Remove one cup of batter to small bowl, add melted chocolate. Pour remaining plain batter onto warm crust. Drop spoonfuls of chocolate batter over plain batter. Run knife through batters to marble. Arrange pecan halves around top edge. Bake at 350 F for 45-55 minutes or until set. Loosen cake from sides of pan with knife or spatula. Cool completely on rack. Refrigerate 2 hours or until ready to serve.
To serve, remove sides of pan. Glaze top of cheesecake with store bought caramel flavor topping. Cut into slices and serve with additional caramel flavor topping, if desired.
Preheat oven to 350 F.
* For added flavor,toast pecans before chopping. Spread pecans in single layer on baking sheet. Toast in 350 F oven for 3-5 minutes or until fragrant. Cool completely.