Praline Cheesecake

[ruthcooks]

Praline Cheesecake

Serves 10 as Dessert.

This recipe is from my cookbook, “Nobody Cooks Like Ruth: Menus from Cherotree,” and is my son Chris’s favorite cheesecake. The funny thing is, I don’t remember ever using the topping although Chris swears I gave it to him with the recipe. The topping makes it much richer so you’ll have at least 12 servings.

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Crust:

• 1 c graham cracker crumbs (about 12 squares)
  
• 3 T sugar
  
• 2 T unsalted butter
  

Filling:

• 3 8 oz. pkg. cream cheese, softened
  
• 1-1/2 c packed light brown sugar
  
• 2 T flour
  
• 3 extra large eggs or 4 large
  
• 1-1/2 tsp vanilla extract
  
• 1/2 c chopped toasted pecans
  

Topping:

• 3/4 c light brown sugar
  
• 1/4 c unsalted butter
  
• 1/4 c heavy cream
  
• 1 c toasted broken pecans
  

For crust: combine crumbs, sugar and butter and press onto bottom of a 9 inch springform pan. Bake 10 minutes at 350 degrees.

For filling: Combine softened cream cheese, brown sugar and flour until fluffy. Add eggs one at a time, beating until each is incorporated but do not over mix. Blend in vanilla and nuts. Pour over crust and bake 45 minutes at 350 degrees. Turn off oven, remove cheesecake and loosen cake from rim with a sharp knife. Return to turned off oven and let cool with oven door ajar until cheesecake is totally cooled.

Combine brown sugar and butter in a medium saucepan and cook until bubbly. Stir in cream and pecans and let come to a boil. Pour over cheesecake.

You may add topping before or after cheesecake is cooled.

Keywords: Dessert

( RG1513 )