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Praline Cheesecake with
Praline Sauce
Serves 12
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The cheesecake recipe is
pretty much a basic cheesecake recipe. What makes it so special is the
praline sauce I use as a topping. It is so good you be tempted to eat it, by
itself. |
Graham Cracker Crust:
1 cup graham cracker crumbs
1/4 cup sugar
3 tablespoons melted butter
Filling:
1 1/2 lbs. cream cheese
1/2 cup sugar
1/4 cup light brown sugar
4 large eggs
2 tablespoons flour
1 tablespoon pure vanilla extract
1/2 cup pecan pieces
Praline Sauce:
1 large egg, beaten
1 cup sugar
1/2 cup brown sugar
1/2 cup butter
1 cup light corn syrup
1/2 cup pecan pieces
Directions:
Crust:
1. Mix ingredients together in a mixing bowl until moist and crumbly.
2. Using the back of a large spoon, press crumb mixture firmly on bottom and
sides of 9-inch springform pan.
Filling:
1. Preheat oven to 325 degrees F. Place cream cheese and sugar in a mixing
bowl. Cream together until light and fluffy.
2. Beat eggs into cream cheese mixture one at a time until completely
incorporated.
3. Add remaining ingredients and beat until completely incorporated.
Pour batter into springform pan lined with graham cracker crust.
4. Bake for one hour and fifteen minutes. Chill before slicing and topping
with praline sauce.
Praline Sauce:
1. Combine all ingredients except pecan pieces in a medium saucepan. Bring to
boil, lower heat and simmer for 2 minutes
2. Add pecan pieces and allow sauce to come to room temperature before topping
slice of cheesecake. Garnish cheesecake with whipped cream.
Louisiana School Of Cooking
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