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Ingredients
| graham crackers: 14 crackers |
| pecans (chopped): 1/2 cup (toasted) |
| salted butter: 6 Tbl (melted) |
| cream cheese: 4 8oz packages (softened) |
| granulated sugar: 1 1/2 cups |
| all-purpose flour (unsifted): 1/4 cup |
| eggs: 5 |
| sour cream: 2 cups |
| 2% milk: 1/4 cup |
| vanilla extract: 1 Tbl |
| granulated sugar: 1 cup (divided) |
| light whipping cream (fluid): 1 cup |
| salted butter: 1 Tbl |
| vanilla extract: 1 tsp |
| pecans (chopped): 1 1/2 cups (toasted) |
Caramel Praline Cheesecake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
120 min -
Servings
12 serving(s)
Tags
- ----------Crust----------.
- In food processor/blender, combine graham crackers& pecans, cover& process until fine& crumbly.
- Stir in butter.
- Press in bottom of ungreased 10 in.
- springform pan.
- Chill 30 minutes.
- -------Filling-------------.
- In a bixing bowl, beat cream cheese and sugar until smooth.
- Beat in flour.
- Add eggs, on low just till combined.
- Stir in sour cream, milk& vanilla.
- Pour into crust.
- Bake 325 degrees for 75-80 min til center is almost set.
- Cool 10 min.
- Carefully run knife around edge to loosen; cool 1 1/2 hours.
- Chill.
- ----------Topping----------.
- Heat 1/2 cup sugar in a heavy saucepan over medium low heat, without stirring until melted and golden brown.
- Reduce heat to low; gradually add cream and remaining sugar (melted sugar will harden).
- Cook and stir until sugar is completely melted.
- Continue cooking, without stirring, over medium heat until a candy thermometer reaches 225 degrees.
- Remove from the heat; stir in butter and vanilla, add nuts.
- Cool to room temperature.
- Spread topping evenly over cheesecake (do not scrape sides of pan).
- Chill overnight.
- Remove sides of pan before serving.
- Store in the refrigerator.
- NOTES: NOTE FOR CHEESECAKE& TOPPING, DO NOT USE FAT FREE OR LIGHT INGREDIENTS!
- Do not substitute.
- Use real butter.