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Hey, y’all! I got to tell you, I’ve been keeping busy lately. My new show, Paula’s Party, premiered at the end of September, my new book, Paula Deen Celebrates, came out in October, and I’ve been doing all sorts of publicity appearances for both. Plus, my new website is now live! So in addition to pauladeenmagazine.com, you can visit pauladeen.com for recipes, decorating tips, upcoming appearances, products, and more. This November finds me exhausted! But it also finds me very grateful. I’m busy, yes, but I’m busy meeting people who support me in my many ventures. I am so blessed!

We’ve got a lot of good stuff in this newsletter but I’m especially excited about this month’s Home Idea. It’s a Donut Tree with Toffee Sauce and it’s one part centerpiece, one part finger-lickin’ delicious. This tasty tree is perfect for a holiday get-together. The recipe this month is my Cheesecake with Praline Sauce, another sweet delight from Paula Deen’s Christmas. This special issue is on newsstands now, so pick one up. It’s filled with design ideas, shopping destinations, and, naturally, wonderful recipes.

I hope y’all have a great Thanksgiving and best dishes!

P.S. I wanted to share a few very special letters from readers who are serving in the military abroad. Think of this as your call to arms: let’s bombard our service men and women with sweet reminders of home this Christmas. Click here to read more.


Cheesecake with Praline Sauce
Makes 12 servings

1-1/2 cups graham cracker crumbs
4 tablespoons sugar
1/4 cup (1/2 stick) butter, melted

3 (8-ounce) packages cream cheese, at room temperature
1 cup sugar
5 large eggs
1 tablespoon vanilla extract

1-1/2 cups sour cream
4 tablespoons sugar
1 teaspoon vanilla extract

Preheat oven to 350°F.

For crust, stir together graham cracker crumbs, sugar, and butter. Pat this mixture into the bottom and sides of a 9-inch springform pan.

Make the filling: In a large bowl, beat together cream cheese and sugar. Beat in eggs, one at a time, then beat in vanilla. Pour filling into crust and bake 1 hour. Remove cake from oven and cool for 10 minutes.

Meanwhile, make topping: in a bowl, mix sour cream, sugar, and vanilla until well blended. Spread this mixture over warm cake and return to oven for 5 minutes. Let cake cool to room temperature in the pan, then cover with plastic wrap and refrigerate for at least 4 hours, or overnight.

At serving time, use a table knife to loosen cake from the pan. Remove the sides of the pan and place cake on a platter, leaving it on pan bottom.
Serve cheesecake, passing Praline Sauce in bowl with a small ladle. Store any leftovers in the refrigerator.


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