Caramel Praline Cheesecake |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 12 |
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This is a very smooth, light cheesecake. Ingredients:
14 graham crackers |
1/2 cup chopped pecans, toasted |
6 tablespoons butter, melted |
4 packages cream cheese, softened |
1 1/2 cups sugar |
1/4 cup flour |
5 eggs |
2 cups sour cream |
1/4 cup milk |
1 tablespoon vanilla extract |
1 cup sugar, divided |
1 cup whipping cream |
1 tablespoon butter |
1 teaspoon vanilla extract |
1 1/2 cups chopped pecans, toasted |
Directions:
1. -Crust-.
2. In food processor/blender, combine graham crackers& pecans, cover& process until fine& crumbly.
3. Stir in butter.
4. Press in bottom of ungreased 10 in.
5. springform pan.
6. Chill 30 minutes.
7. -Filling-.
8. In a bixing bowl, beat cream cheese and sugar until smooth.
9. Beat in flour.
10. Add eggs, on low just till combined.
11. Stir in sour cream, milk& vanilla.
12. Pour into crust.
13. Bake 325 degrees for 75-80 min til center is almost set.
14. Cool 10 min.
15. Carefully run knife around edge to loosen; cool 1 1/2 hours.
16. Chill.
17. -Topping-.
18. Heat 1/2 cup sugar in a heavy saucepan over medium low heat, without stirring until melted and golden brown.
19. Reduce heat to low; gradually add cream and remaining sugar (melted sugar will harden).
20. Cook and stir until sugar is completely melted.
21. Continue cooking, without stirring, over medium heat until a candy thermometer reaches 225 degrees.
22. Remove from the heat; stir in butter and vanilla, add nuts.
23. Cool to room temperature.
24. Spread topping evenly over cheesecake (do not scrape sides of pan).
25. Chill overnight.
26. Remove sides of pan before serving.
27. Store in the refrigerator.
28. NOTES: NOTE FOR CHEESECAKE& TOPPING, DO NOT USE FAT FREE OR LIGHT INGREDIENTS!
29. Do not substitute.
30. Use real butter.
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