Praline Cheesecake

Source: The Pampered Chef

16 (2 1/2-inch) graham cracker squares (about 1 1/4 cups crushed)
1/4 cup butter or margarine, melted
1/4 cup packed brown sugar
16 ounce cream cheese, softened
1 (12 ounce) jar caramel ice cream topping, divided
1 (8 ounce) container frozen whipped topping, thawed, divided
1 (8 ounce) container sour cream
1/2 cup pecan halves, divided
2 (3.4 ounce) boxes cheesecake flavored instant pudding and pie filling

For crust, place graham crackers in resealable plastic bag; crush into fine crumbs using Dough and Pizza Roller. Melt butter in Small Micro-Cooker on HIGH 30 seconds; mix in cracker crumbs and brown sugar using Classic Scraper. Press crumb mixture firmly onto bottom of Springform Pan; place in freezer until ready to use.

In Classic Batter Bowl, microwave cream cheese on HIGH 60 seconds; whisk until smooth using Stainless Steel Whisk. Measure 1/3 cup caramel sauce in Measure-All Cup; set aside for garnish.

Fill Easy Accent Decorator with 1 cup of the whipped topping; set aside for garnish.

Add remaining whipped topping, remaining caramel sauce and sour cream to cream cheese; whisk until smooth.

Reserve 16 pecan halves for garnish. Chop remaining pecans using Food Chopper; add to cream cheese mixture. Add pudding mix and whisk vigorously until mixture is blended and very thick. Immediately spoon filling onto crust; spread evenly using Large Spreader.

Pipe 16 rosettes, each touching the next, to form a continuous border 1/2 inch from edge of cake. Pour reserved caramel sauce into center over top of cake; spread carefully using Skinny Scraper. Garnish each rosette with pecan half. Using Paring Knife, loosen cake from edge of pan; carefully remove collar. Serve using Slice 'N Serve. For a colder serving temperature and easier slicing, chill 30 minutes before removing collar.

Yield: 16 servings or 20 sample servings

Nutrients per serving: Calories 370, Total Fat 22 g, Saturated Fat 13 g, Cholesterol 45 mg, Carbohydrate 40 g, Sodium 390 mg, Fiber 0 g