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   swicker
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Pecan-Praline Cheesecake with Caramel Sauce

This cheesecake is to die for. Every time I make it people ask for the recipe. If you don't want to worry about reheating the caramel sauce at a later point, you can easily pour and spread it on to the cheesecake (once it's cooled). Then just salt the top, and you're good to go.

By swicker | 

February 17, 2009

MARKETPLACE

 

206