MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Pecan Praline Cheesecake with Caramel Sauce
| Pecan Praline Cheesecake with Caramel Sauce | Print |
Recipe By: Alice Morrow
Pecan Praline Cheesecake with Caramel Sauce
Ingredients
- Crust:
- ½ c. pecan halves
- 1 stick plus ½ t. butter, melted
- ⅓ c. plus ½ T. sugar
- 2 T. light brown sugar
- 1 ½ T. heavy cream
- Pinch of salt
- 10 oz., graham crackers, crushed
- Filling:
- 1 lb. cream cheese, softened
- 1 c. sugar
- 3 large eggs
- 1 t. vanilla extract
- 24 oz. sour cream
- Caramel Sauce:
- 4 T. butter, softened
- 2 T. sugar
- 2 T. light brown sugar
- ⅓ c. dark brown sugar
- ½ c. heavy cream
- ¼ t. pure vanilla extract
- ¼ t. salt
Instructions
- Crust: Preheat oven 375. Line baking sheet with parchment paper. Wrap the outside of 10” round springform pan with foil. In bowl, toss pecans with ½ t. butter, ½ T. of sugar, brown sugar, cream and salt. Spread nuts on baking sheet and bake for 15-18 minutes, until sugar is caramelized and pecans toasted. Cool.
- Transfer all but 12 of the pecans to food processor along with graham crackers and pulse until fine. Add remaining melted butter and ⅓ c. of sugar and pulse until crumbs are moistened. Press crumbs over bottom and ⅔ way up side of springform pan.
- Filling: In clean food processor, pulse cream cheese and sugar until smooth. Add eggs, one at a time, and pulse until incorporated. Pulse in vanilla and sour cream. Scrape filling into pan and bake for 1 hour, until top of cheesecake is lightly golden in spots and center is slightly jiggly. Transfer cake to a rack and let cool completely. Wrap in plastic and refrigerate overnight.
- Caramel Sauce: In saucepan, combine butter with sugars and bring to boil, stirring constantly. Cook over moderately high heat for 2 minutes, stirring constantly. Add cream and boil for 2 minutes. Transfer to a pitcher. Stir in vanilla and salt and refrigerate until cold, at least 2 hours or overnight.
- Unwrap cheesecake and discard foil. Remove ring and transfer cake to a serving platter. Arrange the 12 reserved pecans on top. Using a warm, slightly moistened knife, cut cake into wedges. Wipe blade between cuttings. Transfer to individual plates and pour some of caramel sauce on top.
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