PECAN PRALINE CHEESECAKE

Pecan Praline Cheesecake image

Provided by Anita Hoffman

Categories Cakes

Time 1h35m

Number Of Ingredients 15

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1 c vanilla wafer crumbs
2 Tbsp sugar
1/4 c plus 3 tbsp. butter, melted
1-1/3 c chopped pecans
3 pkg (8 ounces) cream cheese, softened
1 c dark brown sugar, packed
2 Tbsp flour
3 extra large eggs
1 tsp vanilla
PRALINE TOPPING
1-1/2 tsp sugar
1/4 c dark brown sugar, packed
1 Tbsp butter
1/2 tsp vanilla
2 Tbsp whipping cream

Steps:

1. Combine crumbs, sugar and 1/4 cup melted butter in small bowl. Mix thoroughly until all crumbs are moist. Press onto a 9 inch spring form pan. Chill.
2. Combine pecans and remaining 3 tbsp. butter.Spread pecans evenly on a baking sheet and toast at 350 degrees or until golden brown. Cool in a large bowl.
3. Combine cream cheese, brown sugar and flour. Beat until light. Add eggs, 1 at a time, blending after each addition. Stir in vanilla, reserving 1/4 cup of pecans for topping. Stir pecans into cheese mixture.
4. Pour into pan over cookie crumbs. Bake at 325 degrees for about 60 minutes. Turn oven off and allow cake to cool in oven about 30 minutes. Loosen cake from rim of pan. When cake has cooled to room temperature, remove rim and sprinkle remaining pecans on top and drizzle praline topping over top. Refrigerate at least 8 hours before serving.
5. Praline Topping: Combine sugars, cream and butter into small saucepan. Heat to boiling, stirring until sugars dissolve. Cook over low heat just under the softball stage or about 225 degrees on a candy thermometer. Immediately remove from heat and cool slightly. Add vanilla and stir till creamy.