This cheesecake is decadent and scrumptious. Your life will never be the same once you've tried it.
Praline Pecan Cheesecake
2 cups finely ground graham cracker crumbs
½ teaspoon ground cinnamon
1 stick butter, melted
a mixing bowl, combine the ingredients with a fork until evenly
moistened. Lightly coat the bottom and sides of a 9-inch springform pan
with non-stick cooking spray. Pour the crumbs into the pan and pat down
into the base and 1-inch up the sides.
Sprinkle with ½ cup praline pecan pieces. (Recipe follows)
1 cup pecan pieces
½ cup powdered sugar
Few drops water
pecan pieces on a lined cookie sheet. Sprinkle with powdered sugar and
toss. Sprinkle with a few drops of water and toss until coated and
pecans are sticky. Bake in 325 degree oven for 5 – 8 minutes. Let cool
and break into pieces.
After sprinkling crust with praline
pecans, drizzle crust with ¼ cup (or more to your liking) of caramel
ice cream topping. (I prefer Mrs. Richardson's...so good.)
Place finished crust in refrigerator while assembling cheesecake filling.
2 8-ounce blocks cream cheese, softened
1 cup sugar
1 pint sour cream
¼ cup Butterscotch-Caramel topping for drizzling
the bowl of an electric mixer, beat the cream cheese on low speed for 1
minute until smooth and free of any lumps. Add the eggs one at a time
and continue to beat slowly until combined. Gradually add the sugar and
beat until creamy, for 1 – 2 minutes.
Add the sour cream
and vanilla. Periodically scrape down the sides of the bowl and the
beaters. The batter should be well mixed but not overbeaten. Pour the
filling into the chilled crust-lined pan and smooth top with a spatula.
Drizzle Butterscotch-Caramel topping over filling and swirl with a
Set the cheesecake pan on a large piece of aluminum
foil and fold up the sides around it. Place the cake pan in a large
roasting pan. Pour boiling water into the roasting pan until the water
is about halfway up the sides of the cheesecake pan; the foil will keep
water from seeping into the cheesecake. Bake at 325 degrees for 1 hour
to 1 hour and 15 minutes. The cheesecake should jiggle (it will firm up
after chilling), so be careful not to overcook. Let cool in roasting pan
for 30 minutes. Chill in the refrigerator, loosely covered, for at
least 4 hours or overnight. Loosen the cheesecake from the sides of the
pan by running a thin metal spatula around the inside rim. Slice into 16
servings with a thin, non-serrated knife that has been dipped in hot
water. Wipe dry after each cut. Sprinkle cheesecake with remaining ½ cup
praline pecans and drizzle with more Butterscotch-Caramel topping.
Serve and enjoy!
Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!