Black Bottom Fudge Praline Cheesecake
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Non-stick cooking spray
1 11 ounce box Entenmann's Little Bites Brownies
3 large eggs
1 teaspoon Vanilla Extract
2 8 ounce packages Cream Cheese, softened
1/3 cup Sugar
1/8 teaspoon Salt
1/2 cup Toasted Pecans*, coarsely chopped
1 cup Caramel Ice Cream Topping
1 teaspoon Rum Extract (optional)
Pre-heat oven to 325F degrees. Spray an 8-inch springform pan with nonstick cooking spray. Remove Entenmann's Little Bites Brownies from 4 packets. Lay brownies side by side in bottom of pan, and press firmly to flatten into bottom and slightly up sides of pan to form a crust. Set aside.
Cut cream cheese into cubes. In blender, or food processor with mixing blade, place eggs, vanilla extract, cream cheese, sugar and salt. Process for 1 minute until smooth and thoroughly combined. Pour over brownie crust.
Remove brownies from remaining packet and cut each brownie into 8 squares. Sprinkle on top of uncooked cheesecake, and gently press down below surface of cheese mixture.
Bake for 45-50 minutes at 325F degrees or until center is set, and edges appear brown.
Cool for 15 minutes on wire rack. Refrigerate 8 hours. In a small bowl stir pecans into caramel ice cream topping. Add rum extract, if desired, and stir until well combined.
To serve: Run a knife between sides of pan and cheesecake. Carefully remove sides of springform pan and transfer cheesecake to a serving plate. Pour caramel-pecan mixture over cheesecake.
Serves: 10
*To toast pecans: spread nuts in a single layer on cookie sheet, and bake at 400F degrees for 10 minutes.