Praline Cheesecake with Pecan Shortbread Crust

praline-crusted-cheesecake-R060269-ss

 

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.

 

 

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