CARAMEL PRALINE CHEESECAKE

Caramel Praline Cheesecake image

I wowed my wife, Carla, and a group of her friends with this luscious dessert, the finale to a meal I catered at church. - Mark Jones, Clovis, California

Provided by Taste of Home

Categories Desserts

Time 1h55m

Yield 12-14 servings.

Number Of Ingredients 18

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Ingredients

7 whole graham crackers
1/2 cup chopped pecans, toasted
6 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
2 cups sour cream
1/4 cup milk
1/4 cup all-purpose flour
1 tablespoon vanilla extract
5 large eggs, lightly beaten
TOPPING:
1 cup sugar
1/4 cup water
1 cup heavy whipping cream
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup pecan halves, toasted

Steps:

Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a food processor, combine graham crackers and pecans; cover and process until fine and crumbly. Stir in butter. Press onto the bottom of prepared pan. Chill for 30 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, milk and vanilla. Add eggs, beating on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 75-80 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill., For topping, in a small heavy saucepan over medium-low heat, combine sugar and water. Cook, stirring occasionally, until sugar begins to melt. Cook without stirring until dark reddish brown, about 15 minutes., Reduce heat to low; gradually whisk in cream. Cook and stir over medium heat until a candy thermometer reads 225°. Remove from the heat; stir in butter and vanilla. Cool to room temperature., Spread topping evenly over cheesecake (do not scrape sides of pan). Garnish with pecan halves. Refrigerate overnight. Remove sides of pan.

Nutrition Facts : Calories 497 calories, Fat 32g fat (16g saturated fat), Cholesterol 155mg cholesterol, Sodium 201mg sodium, Carbohydrate 47g carbohydrate (39g sugars, Fiber 1g fiber), Protein 7g protein.