Cheesecake With Toasted Pecan Praline Sauce
1 (28oz.) frozen H-E-B Classic Selections NY Cheesecake, thawed
1/2 cup (1 stick) H-E-B Butter
1 (14 oz.) Hill Country Fare Sweetened Condensed Milk
1 cup light corn syrup
2 cups brown sugar
1 cup chopped pecans, toasted
1 tsp. McCormick Vanilla Extract
1 (10 oz.) jar Harvest Moon Maraschino Cherries
Heat oven to 350 degrees for toasting pecans, or heat pecans in skille
t on stovetop (see step 3).
Melt butter in a medium saucepan over Medium heat. Stir in condensed m
ilk and corn syrup until blended. Add brown sugar; stir to dissolve. C
ook and stir 5 to 10 minutes or until thickened.
Meanwhile, place pecans on a baking sheet; toast in oven 10 minutes. P
ecans may also be toasted in a skillet over Medium to Medium-High heat
; stir occasionally.
Remove saucepan from heat; stir vanilla and pecans into milk mixture.
Sauce will thicken as it cools. To thin sauce, add 1 to 3 tablespoons
water to reach desired consistency. Sauce may be reheated briefly on s
tovetop or in microwave, if necessary.
Spoon warm sauce over H-E-B Cheesecake slices; top with a cherry and s
erve. Refrigerate any leftovers
No Nutritional Information Available