Dapremont Family and Friend's Recipes

Karen's Praline Cheesecake
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Crust:

2 cups graham cracker crumbs

1 stick margarine, melted

¼ cup firmly packed brown sugar

1 cup chopped walnuts

Filling:

2 - 8 oz. blocks Philadelphia Cream Cheese

1 - 14-oz. can sweetened condensed milk

3 eggs

½ tsp vanilla

½ teaspoon almond

Preheat oven to 300 degrees. Combine crumbs, sugar, margarine, and walnuts. Press firmly into bottom of spring form pan.

In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs one at a time. Mix well. Pour into prepared pan. Bake 50-55 minutes or until center is set.

Cool. Top with praline topping. Chill.

Topping:

½ pint whipping cream

¼ cup brown sugar

½ cup chopped walnuts

Cook whipping cream and brown sugar until smooth and begins to thicken. Add walnuts at very end. Pour over cooled cheesecake.

CARAMEL PECAN PIE

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½ tsp. vanilla

1/4 tsp, salt

1½ c. pecan halves

I unbaked pie crust

36 vanilla caramels

¼ c. water

¼ C. oleo

¾ c. sugar

3 eggs~ beaten

Melt caramels with water and oleo over low heat, stirring until smooth.

Combine sugar, eggs, vanilla, and salt.

Gradually add caramel sauce. Mix we1l.

Stir in nuts.

Pour into pie crust.

Bake in preheated 350° oven for 50 minutes or until done. Filling will appear soft but firms as it cools.