Praline Cheesecake II
1 pkg. (18.25 oz.) spice cake mix
1/2 cup vegetable oil
1/3 cup chopped pecans
3 pkgs. (8 oz. each) cream cheese, softened
1-1/4 cups brown sugar, firmly packed
2 tablespoons all-purpose flour
3 large eggs, lightly beaten
1-1/2 tablespoons vanilla extract
1/2 cup chopped pecans
2 tablespoons maple syrup, for glaze
pecan halves, for garnish
Preheat oven to 350ºF. Grease 9-inch springform pan.
For crust, combine cake mix, oil and 1/3 cup pecans in large bowl. Mix well. Press into bottom of pan. Bake at 350ºF for 20 to 30 minutes. Remove from oven. Increase oven temperature to 450ºF.
For filling, place cream cheese in large bowl. Beat at low speed with electric mixer adding brown sugar and flour gradually. Add eggs and vanilla extract, mixing only until incorporated. Fold in 1/2 cup pecans. Pour
filling onto crust.
Bake at 450ºF for 5 to 7 minutes. Reduce oven temperature to 250ºF. Bake for 35 to 40 minutes longer, or until set. Loosen cake from sides of pan with knife or spatula. Cool completely on cooling rack. Refrigerate 2 hours or until ready to serve. Remove sides of pan. To serve, brush top with maple syrup. Garnish with pecan halves.