PECAN-PRALINE CHEESECAKE WITH CARAMEL SAUCE
You can use store-bought pralines to make the crust for this fluffy cheesecake, but Big Sugar's quick praline recipe is worth the extra effort, as is the buttery caramel sauce that gets pooled on top.;) Recipe by Lisa Ritter. From: Big Sugar's Blockbuster Desserts, published in the March 2008 edition of Food & Wine Magazine. Chilling Time - overnight.
Provided by Manami
Categories Cheesecake
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 21
Steps:
- PREPARE THE CRUST::
- Preheat the oven to 375°F.
- Line a baking sheet with parchment paper & wrap the outside of a 10-inch round springform pan with foil.
- In a medium bowl, toss the pecans with 1/2 teaspoon of the butter, 1/2 tablespoon of the granulated sugar, the brown sugar, the cream and salt.
- Spread the nuts on the prepared baking sheet and arrange them, right side up in a single layer.
- Bake for about 18 minutes, until the sugar is caramelized and the pecans are toasted; let cool.
- Transfer all but 12 of the pecans to a food processor.
- Add the graham crackers and pulse until finely ground.
- Add the remaining stick of melted butter and 1/3 cup of granulated sugar and pulse until the crumbs are moistened.
- Press the crumbs over the bottom of the pan and two-thirds of the way up the side of the prepared springform pan.
- PREPARE THE FILLING:.
- In a clean food processor, pulse the cream cheese with the sugar until smooth.
- Add the eggs, one at a time, and pulse until incorporated.
- Scrape down the side of the bowl.
- Pulse in the vanilla and sour cream.
- Scrape the batter into the pan and bake in the center of the oven for about 1 hour, until the top of the cheesecake is lightly golden in spots and the center is slightly jiggly.
- Transfer the cake to a rack and let cool completely.
- Wrap in plastic and refrigerate overnight.
- Unwrap the cheesecake and discard the foil.
- Remove the ring and transfer the cake to a plate.
- Arrange the 12 reserved pecans on top.
- Using a warm, slightly moistened knife, cut the cake into wedges, wiping and rewetting the blade between slices.
- Transfer the slices to plates and pour some of the Caramel Sauce on top.
- Serve with the remaining Caramel Sauce.
- *The cheesecake can be refrigerated for up to 5 days.
- PREPARE THE CARAMEL SAUCE:.
- In a medium saucepan, combine the butter with all three sugars and bring to a boil, stirring constantly.
- Cook over moderately high heat for 2 minutes, stirring constantly.
- Add the cream and boil for 2 minutes longer.
- Transfer the caramel sauce to a pitcher.
- Stir in the vanilla and salt and refrigerate until cold, at least 2 hours.
- **The caramel can be refrigerated for up to 1 week.
- Whisk to combine before serving.
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Shirlee Lane
[email protected]This cheesecake is a must-try! It's the perfect dessert for any occasion.
Phyllis Keene
[email protected]I'm allergic to pecans, so I substituted walnuts in the praline topping. It turned out great!
Antor Islam
[email protected]This cheesecake is so good, I could eat it every day.
Irmane Michel
[email protected]I'm not a baker, but I decided to try this recipe anyway. I'm so glad I did! The cheesecake was easy to make and it turned out delicious.
Garden Angel
[email protected]This cheesecake is a bit too sweet for my taste, but it's still very good. I think I'll try making it with less sugar next time.
Mea Blatchford
[email protected]I've made this cheesecake several times and it's always a hit. It's so easy to make and it always turns out perfect.
MAHI SEN
[email protected]This cheesecake is perfect for a special occasion. It's so rich and decadent, it's sure to impress your guests.
ZOUHIR GZH
[email protected]I'm not sure what I did wrong, but my cheesecake didn't turn out. The crust was too hard and the cheesecake filling was too runny.
Ab Aziz
[email protected]This cheesecake is so rich and decadent. I love the combination of the pecans and the caramel sauce.
Morena Prince Msimanga
[email protected]5 stars! This cheesecake is amazing! The praline topping is to die for.
Neville Hinch
[email protected]This cheesecake was a disappointment. The crust was soggy, the cheesecake filling was bland, and the praline topping was too hard. I would not recommend this recipe.
Rana Ijaz
[email protected]I'm not a big fan of cheesecake, but I decided to try this recipe anyway. I'm so glad I did! The cheesecake was light and fluffy, and the praline topping was the perfect amount of sweetness. I will definitely be making this again.
Khushi Kumari
[email protected]This cheesecake was easy to make and turned out beautifully. The praline topping was a bit too sweet for my taste, but overall it was a great dessert.
Madan Tamang
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had. The praline topping was his favorite part.
Alamin Sarkar
[email protected]The pecan praline cheesecake was delicious! The crust was flaky and buttery, the cheesecake filling was smooth and creamy, and the praline topping was the perfect finishing touch. I would definitely recommend this recipe.
Mirza Mussa
[email protected]This cheesecake was a hit at my holiday party! The praline topping was the perfect balance of sweet and crunchy, and the caramel sauce added a touch of decadence. I'll definitely be making this again.