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Chocolate Marble & Praline Cheesecake


Published: Friday, November 8, 2019

Crust:

1½ c. crushed vanilla wafers

½ c. finely chopped toasted pecans

¼ c. powdered sugar

¼ c. (½ stick) butter, melted

Filling:

1 c. packed light brown sugar

2 Tbsp. all-purpose flour

3 (8 oz.) pkgs. cream cheese, softened

3 eggs, lightly beaten

1½ tsp. vanilla

½ c. semi-sweet chocolate chips, melted

20 to 25 (½ c.) pecan halves

Caramel ice cream topping

Preheat oven to 350°. For crust: Combine all crust ingredients in a large bowl; mix well. Press mixture onto bottom and up side of ungreased 9" springform pan. Bake 10-15 minutes or until lightly browned. Transfer to wire rack.

For filling: Combine brown sugar and flour in a small bowl; mix well. Beat cream cheese in large bowl with electric mixer at low speed until fluffy. Gradually add brown sugar/flour mixture. Add eggs and vanilla; beat just until blended. Remove 1 cup batter to small bowl; stir in chocolate. Pour remaining plain batter over warm crust.

Drop spoonfuls of chocolate batter over plain batter. Run knife through batters to marbleize. Arrange pecan halve around edge. Bake 45-55 minutes or until set. Loosen cake from side of pan. Cool completely on wire rack. Refrigerate 2 hours or until ready to serve.

To serve, remove side of pan. Spread caramel topping over top of cheesecake. —12 to 16 servings.

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