Sweet Cheesecake Recipes
Sorghum Pecan Praline Cheesecake
Ingredients
Cheesecake
- 6 tablespoons unsalted butter, melted
- 1 cup + 2 tablespoons sorghum syrup, divided
- 1 3/4 cups Graham cracker crumbs
- 4 (8 ounce) packages cream cheese, softened
- 1/2 cup sour cream
- 1/3 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons vanilla extract
- 4 large eggs
Topping
- 1 (6 ounce) package pecan halves
- 1/2 cup packed light brown sugar + 2 tablespoons, divided
- 4 tablespoons sorghum syrup, divided
- 6 tablespoons unsalted butter
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
Instructions
- Heat oven to 325 degrees F. Lightly spray the bottom and side of a 9 inch nonstick springform pan with removable rim. Place pan over center of 3 18 inch sheets heavy-duty foil and securely wrap foil around outside bottom and sides of pan.
- For cheesecake, in small bowl, combine butter and 2 tablespoons sorghum syrup.
- In medium bowl, toss Graham cracker crumbs and sorghum butter mixture together until crumbs are moistened. Press crumb mixture evenly into bottom of prepared pan.
- Bake for 8 minutes to form crust; remove from oven and cool 10 minutes over wire rack.
- In large bowl use electric mixer on medium speed to beat cream cheese, sour cream, brown sugar and flour, 3 minutes, or until well blended and smooth.
- Gradually add 1 cup sorghum syrup, vanilla extract and eggs (one egg at a time) and continue beating 3 minutes longer from low speed increasing to medium speed, or until mixture is well blended and creamy.
- Pour filling evenly over crust in pan. Place pan in center of large baking pan (e.g., roasting pan) and pour 1 inch of hot water in large baking pan, around filled prepared pan.
- Bake for 1 hour and 15 minutes or until center is almost set but slightly jiggles.
- Remove from oven, remove cheesecake from baking pan and gently remove wrapped foil from cheesecake. Place cheesecake onto wire rack to cool for 15 minutes.
- Run a thin, sharp knife around edge of pan to loosen edges; cool in pan for 2 to 3 hours in refrigerator.
- Meanwhile, prepare pecans. Increase oven temperature to 350 degrees F. Line baking sheet pan with large sheet of parchment paper.
- In bowl, sprinkle brown sugar and drizzle 1 tablespoon sorghum syrup over pecans. Using large spoon, toss to evenly coat and spread pecans flat over parchment paper-lined pan. Bake pecans 8 minutes or until lightly browned and glazed. Place pan over wire cooling rack, use large spoon to separate and evenly coat pecans; let cool for 10 minutes.
- In heavy duty 1 quart nonstick saucepan, melt butter over medium heat. Add 1/2 cup brown sugar and 3 tablespoons sorghum syrup into melted butter and cook for 2 to 3 minutes or until blended and heated through, stirring constantly.
- Stir heavy cream, vanilla extract and salt into mixture; continue stirring constantly until praline mixture comes to a boil. Simmer until slightly thickened, about 3 minutes. Stir occasionally.
- Remove from heat and let cool.
- To serve, remove rim of pan from cheesecake. Place cheesecake on large round serving plate.
- Place glazed pecans flat on top of cheesecake, starting at outer edges and ending in center.
- Spoon or pour praline topping evenly over top of cheesecake.
Attribution
Recipe and photo used with permission from: United Sorghum Checkoff Program
Second Place Recipe developed by Brenda Watts, Gaffney, South Carolina.