This cheesecake has all the taste of a traditional one but with a touch of something extra. Served with a graham cracker crust, praline cheesecake is drizzled with melted caramel and topped with chopped pecans. Perfect with a hot cup of coffee!
Preheat oven to 350 degrees Fahrenheit.
In a bowl, mix together margarine, pecans, 1 cup graham cracker crumbs, 1 cup sugar and 1/4 cup brown sugar.
Press mixture evenly into the bottom of a 9-inch spring form pan and about 1 inch up on the sides.
Place pan on a baking sheet.
In a large bowl, mix together cream cheese, 1 cup sugar and 1/4 cup brown sugar using a hand mixer until smooth.
Add flour, vanilla, milk, and eggs to the bowl.
Beat again until smooth but do not over mix.
Pour into unbaked crust and bake for 40 minutes.
Cool on wire rack for 5 minutes, then loosen the sides of the pan.
Continue to cool for 30 minutes.
Resnap the sides of the pan and chill for at least 6 hours.
Prior to serving, melt caramels and 1 tablespoon margarine in a double boiler.
Stir continuously until smooth.
Release and remove the sides of the spring form pan and place cake on platter.
Drizzle caramel sauce over cake and garnish with pecans.