Palm Beach Cheesecake
Author: Kitchens
  • For the Crust:
  • 1 Cup walnuts; ground
  • 2 Cups Graham cracker crumbs
  • 4 Tablespoons butter; melted
  • For the Filling:
  • 1 1/2 pounds cream cheese
  • 1 1/4 Cups dark brown sugar
  • 1 1/2 teaspoons vanilla
  • 3 eggs
  • 1 Cup walnuts; finely chopped
  • For the PRALINE Sauce:
  • 1/4 Cup dark brown sugar
  • 4 Tablespoons butter
  • 1/2 Cup heavy cream
  • 1/2 Cup walnuts; chopped
  • 25 walnut halves
  1. Make the crust: Combine the ground walnuts, Graham cracker crumbs, and melted butter. Press the bottom and 1 inch up the sides of a 9-inch springform pan.
  2. Make the filling: Preheat the oven to 300 degrees F.
  3. Cream the cheese with sugar and vanilla. Add eggs gradually, beating until smooth. Stir in walnuts. Pour into crusts and bake for 1 1/2 hours, until barely set. Cool inpan on rack. (May be prepared up to 48 hours in advance if covered and refrigerated.)
  4. Make the sauce: Heat the sugar and butter over medium high heat, stirring until smooth.
  5. Whisk in cream. Boil, whisking, about 5 minutes, until sugar barely begins to caramelize. Add walnuts. Cool to lukewarm.
  6. Slice cheesecake, top with sauce and garnish with walnut halves.
Nutritional info per serving: 918 cal; 20g pro, 56g carb, 72g fat (68%), 219g fiber, 225mg chol, 468mg sodium
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