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Praline Cheesecake

Posted By Quinn On August 27, 2006 @ 10:10 am In cheesecakes,toppings | Comments Disabled

This delicious cheesecake is from Jennifer’s favorite cheesecake cookbook I Love Cheesecake. Read about our experiences with it at Bake or Break.

Vanilla pecan cookie crust

  • 36 vanilla sandwich filled cookies
  • 10 tbs pecans, chopped
  • 6 tbs butter, melted
Set out all ingredients for filling and allow to reach room temperature. Finely chop cookies. Thoroughly mix cookie crumbs with pecans and butter. Press mixture onto the bottom of a greased 10″ springform pan.

Filling

  • 32 oz cream cheese
  • 1 C dark brown sugar
  • 3 tbs cornstarch
  • 1/2 C dark corn syrup
Preheat oven to 350 degrees. Beat all four ingredients together until smooth using an electric mixer. Avoid over-mixing.
  • 4 large eggs
  • 2 tsps vanilla extract
  • 2 tsp butter flavoring
  • 1/2 C praline liqueur
  • 2/3 C chopped pecans
Add eggs to mixer bowl one at a time. Beat mixture thoroughly after each egg. Mix in vanilla extract, butter flavoring, and praline liqueur. Fold in pecans by hand.Slowly add filling mix to crust. Bake for 15 minutes at 350 degrees. Reduce temperature to 200 degrees and bake for approximately 2 hours until center of cheesecake no longer appears wet.Remove from oven and carefully slide a knife around the outside between the cheesecake and the pan. This will help prevent cracking as the cheesecake shrinks during cooling. Return to oven, turn oven off, and allow to cool slowly in the oven for two hours. Refrigerate overnight.

Caramel pecan topping

  • 5 oz white chocolate
  • 1/4 C sour cream
  • 1/4 C caramel hard-shell ice cream topping
  • 3 tbs chopped pecans
In a small, heavy saucepan, melt white chocolate with sour cream over low heat stirring constantly until mixture is smooth. Remove from heat and mix in caramel topping, stirring until mixed. Spread over cheesecake and sprinkle pecans on top. Keep refrigerated.

Praline whipped cream

  • 1 C heavy cream
  • 1/4 C Praline liqueur
  • 1 tbs sugar
Whip cream and liqueur together for about a minute (highest speed if using a mixer). Add the sugar and whip for another minute or two until desired consistency is achieved. Thinner whipped cream will pour over the cheesecake and ooze over the plate. Thicker versions will sit firmly and proudly atop the cheesecake. Makes plenty for a whole cheesecake with enough left over for ample sampling.

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