Select Print Page

print recipe header

PECAN PRALINE CHEESECAKE

Prep:
0 min
Cooking:
0 min
Yields:
PECAN PRALINE CHEESECAKE
THIS IS HEAVENLY

Ingredients

1 C. VANILLA WAFER CRUMBS 2 TBL. SUGAR 1/4 C.+ 3 TBL BUTTER, MELTED. 1 1/3 C. CHOPPED PECANS. 3-8 OZ.PKGS. CREAMCHEESE, SOFTENED. 1 C. DARK BROWN SUGAR, PACKED. 2 TBL. FLOUR. 3 EXTRA LARGE EGGS. 1 TEA. VANILLA..PRALINE TOPPING:1 1/2 TEA. SUGAR.1/4 C. DARK BROWN SUGAR, PKD. 1 TBL. BUTTER. 1/2 TEA. VANILLA. 2 TBL. WHIPPING CREAM

Directions

COMBINE CRUMBS, SUGAR AND 1/4 C. MELTED BUTTER IN SMALL BOWL.MIX THOURGHLY TILL ALL CRUMBS ARE MOIST. PRESS ONTO A 9 INCH SPRING FROM PAN, CHILL.COMBINE PECANS AND REMAINING 3 TBL. BUTTER, SPREAD PECANS EVENLY ON BAKING SHEET, TOAST AT 350 OR UNTIL GOLDEN BROWN.(PECANS BURN EASLY WATCH CLOSLY). COOL. IN LARGE BOWL, COMBINE CREAMCHEESE, BROWN SUGAR, AND FLOUR, BEAT UNTIL LIGHT. ADD EGGS, 1 AT A TIME, BLENDING AFTER EACH ADDITION. STIR IN VANILLA. RESERVING 1/4 C. OF PECANS FOR TOPPING. STIR PECANS TO CHEESE MIXTURE.POUR INTO PAN OVER COOKIE CRUMBS THEN BAKE AT 325 FOR ABOUT 60 MIN. TURN OVEN OFF AND ALLOW CAKE TOO COOL IN OVEN ABOUT 30 MIN. LOOSEN CAKE FROM RIM OF PAN. WHEN CAKE HAS COOLED TO ROOM TEMP. REMOVE RIM SPRINKLE REMAINING PECANS ON TOP AND DRIZZLE PRALINE TOPPINGOVER TOP. REFRIGERATE AT LEAST 8 HOURS BEFORE SERVING
PRALINE TOPPING:
COMBINE SUGARS, CREAM AND BUTTER INTO SMALL SAUCEPAN. HEAT TO BOILING, STIRRING UNTIL SUGARS DISOLVE. COOK OVER LOW HEAT JUST UNDER THE SOFTBALL STAGE, OR ABOUT 225o ON A CANDY THERMOMETER. IMMEDIATLY REMOVE FROM HEAT AND COOL SLIGHTLY, ADD VANILLA AND STIR TILL CREAMY