- 2 tablespoons light brown sugar
- 2 tablespoons cornstarch
- 1 cup dark corn syrup
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
To make the praline sauce, in a small heavy saucepan stir together the brown sugar and cornstarch. Stir in the corn syrup and cook over medium heat, stirring constantly, until thick. Remove the pan from the heat and stir in the nuts and vanilla. Cool slightly. Serve the cheesecake, passing the sauce in a bowl with a small ladle.