Pecan Praline Cheesecake

When I recently came across this recipe for Caramel Pecan Cheesecake in one of my favorite cookbooks, I knew exactly who I would be inviting to share this delicious dessert. My oldest son is a huge cheesecake fan. I knew the combination of his favorite ingredients caramel and pecans; would be hard for him to resist a visit to his momma’s house. How could I resist making this? With pecans, caramel and cheesecake all rolled up into one; there was no way that I could. One thing I really liked about this recipe is that it was so easy to make and turned out so good! The caramel and pecan flavor combo was simply amazing! My son thoroughly enjoyed this cheesecake and I will be sure to make it many times.

Now I would like to share this recipe with you.

Pecan Praline Cheesecake

Ingredients:
1 ¼ c. crushed graham crackers
¼ c. sugar
¼ c. pecan meal
½ c. melted butter
24 oz. softened cream cheese
1 c. packed brown sugar
1 (5 1/3 oz.) can evaporated milk
2 Tbsp. flour
2 Tbsp. vanilla
3 eggs
1 ½ c. toasted pecan halves

In small mixing bowl, combine cracker crumbs, granulated sugar and finely chopped pecans. Stir in melted butter. Press in the crumb mixture over the bottom and 1 ½ inches up the sides of a 9 inch spring from pan. Bake in a 350 degree oven for 10 minutes.

Meanwhile, beat together cream cheese, 1 c. brown sugar, evaporated milk, flour, and vanilla. Add eggs; beat just until blended. Pour into baked crust. Bake in a 350 degree oven for 50 to 55 minutes. Cool in pan 30 minutes. Loosen sides and remove from pan. Cool completely; arrange pecan halves atop cheesecake.

Topping:
1 c. dark corn syrup
½ c. cornstarch
2 Tbsp. brown sugar
1 ½ Tbsp. vanilla

Before serving, combine corn syrup, cornstarch and brown sugar in small saucepan. Cook and stir until thickened. Remove from heat; stir in vanilla. Cool slightly. To serve, spoon some of the warm sauce over the pecans on the cheesecake.

posted by The Pecan Diva @ 3:20 PM