Pralines (I make mine the day before I make the cheesecake.)

• 3/4 cup brown sugar
• 3 tablespoons butter
• 3/4 cup sugar
• 3/4 cup half and half
• 1 1/4 cups pecans
• 1/2 teaspoon vanilla

 

1. Cook brown sugar, sugar, half and half, and butter over low heat until sugars dissolve and butter melts.
2. Stir in pecans.
3. Bring to a boil over medium heat, stir constantly 6-8 minutes or until candy thermometer reads 238°. Remove from heat.
4. Stir in vanilla and let stand 3 minutes.
5. Beat with wooden spoon 3 minutes.
6. Drop by tablespoonfuls onto wax paper. Cool completely.

 

 

Crust

• 2 cups pecan shortbread cookies, crushed
• 3 tablespoons butter, melted

 

1. Combine cookie crumbs and butter. Press into bottom and sides of greased 10-inch spring form pan.
2. Bake at 350° for 8 minutes. Cool.

 

 

Cheesecake

• 1 cup crumbled pralines
• 5 – 8 oz. packages cream cheese
• 1 3/4 cups sugar
• 2 tablespoons plain flour
• 1/2 tablespoon vanilla
• 4 eggs
• 1/3 cup whipping cream
• 1 teaspoon lemon juice
• 16 oz. sour cream
• 1/3 cup sugar

 

1. Sprinkle praline crumbles over crust.
2. Beat cream cheese with electric mixer until creamy.
3. Gradually add sugar, flour, and vanilla. Beat until smooth.
4. Add eggs, 1 at a time.
5. Stir in whipping cream and lemon juice.
6. Pour into crust.
7. Place spring form pan on foil-lined baking sheet. Bake at 350° for 10 minutes. Reduce heat to 325° for 1 hour 20 minutes. Cool for 1 hour.
8. Stir together sour cream and 1/3 cup sugar, spread over cheesecake.
9. Bake at 325° for 10 minutes. Cool.
10. Cover and refrigerate 8 hours.
11. Garnish with pralines.