Sweet Cheesecake Recipes
Pecan Praline Cheesecake
Ingredients
Crust
- 1 cup minced pecans, toasted
- 3/4 cup Graham cracker crumbs
- 1/4 cup dark brown sugar
- 1/4 cup unsalted butter, melted
Filling
- 1 pound cream cheese (at room temperature)
- 3 eggs
- 1/4 cup granulated sugar
- 1 1/4 cups chopped pralines
- 2 teaspoons minced orange zest
- 1/2 cup sour cream
Caramel Sauce
- 2 teaspoons unsalted butter
- 1/2 cup dark brown sugar
- 2 tablespoons water
- 1/2 to 3/4 cup milk, warmed
- 1/2 teaspoon vanilla extract
Instructions
- Heat oven to 325 degrees F. Grease a 9-inch springform pan.
- In a small bowl, mix together pecans, Graham crackers crumbs and brown sugar.
- Pour in the butter, and stir to combine. Press the warm mixture into the prepared pan, packing it evenly around the bottom.
- Bake until the crust is set, about 10 minutes.
- Allow the crust to cool. It can be made a day ahead, if you wish.
- Raise the oven temperature to 350 degrees F.
- Using a mixer, beat the cream cheese in a large bowl until it is light and fluffy.
- Add the eggs and then the sugar, continuing to beat until everything is well incorporated.
- Mix in the chopped pralines and the orange zest. Pour the filling into the prepared crust, and bake for 55 to 60 minutes, until the center is just firm.
- Remove cheesecake from the oven, and let it sit for 10 minutes.
- Raise the oven temperature to 425 degrees F.
- Spread the sour cream gently and evenly over the top of the cheesecake.
- Bake for an additional 5 minutes, until the sour cream bubbles at the edges.
- Cool the cheesecake completely on a rack.
- Run a knife between the cake and the sides of the pan to loosen it. Cover the cake, and refrigerate it until it is well chilled, at least 3 to 4 hours (the cake can be made a day ahead of serving).
- Make the Caramel Sauce.
- Melt the butter in a heavy saucepan. Add the brown sugar and water, and cook over medium heat until the mixture reaches the soft-ball stage, 234 degrees F to 240 degrees F.
- Remove the pan from the heat, and let the mixture cool a couple minutes.
- Stir in the amount of milk necessary to achieve the sauce consistency you prefer. The sauce can be kept warm over a hot water bath or made ahead and re-warmed at serving time.
- Serve the cheesecake topped with warm Caramel Sauce.