Pecan Praline Cheesecake

2009-02-01
  • Yield : 8-10
  • Servings : 8-10
  • Prep Time : 30m
  • Cook Time : 1:30 h
  • Ready In : 2:0 h
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The author, who now lives in London, grew up on Gulf Coast and used to do this for my friends on visits to New Orleans. They always said if I knew how to market it, I’d be rich. Talk about good!

Ingredients

  • 1/2 cup pecans, blitzed up in the food processor
  • 1/2 cup crushed vanilla wafers or rusks
  • 1/4 cup sugar
  • enough melted butter to hold it all together (start with 1/4 cup, but use butter, not margarine)
  • 3 packages 8oz Kraft Philly cream cheese room temperature
  • 1 1/4 cup packed brown sugar
  • 2 tbsp plain flour
  • pinch of salt
  • 3 eggs
  • 1 tsp good vanilla extract
  • 1/4 cup broken-up pecans
  • whole, pretty pecans for garnish
  • 1 cup packed brown sugar
  • 3/4 cup water
  • 1/4 cup broken-up pecans
  • a small amount of butter

Directions

Step 1

Mix all ingredients for the crust, maybe with a bit more melted butter. Press into a wax paper lined 9 inch (24cm) spring form pan and bake at 350F for 10-12 minutes, or until browned a bit. Cool.

Step 2

In a large bowl of a mixer, beat cream cheese and brown sugar until fluffy, about 5 minutes.

Step 3

Stir in the flour and salt, and add the eggs, one at a time, beating well after each addition. Stir in the vanilla and the pecan pieces.

You can do this while the crust is cooking, but let the crust cool down some before puring the filling.

Step 4

Pour into the prepared crust and bake at 350F for 445 -50 minutes, or until a toothpick inserted into the middle comes out clean. Remove from oven and press whole pecans around the edge to form a pretty ring like a pecan pie. Allow to cool about 30 minutes before adding topping.

Step 5

In a medium sauce pan, combine the remaining brown sugar and the 3/4 water. Cook over a medium heat until a gooey praline forms, about 10 minutes (I use a glass of ice water to test it. When a bit of the praline forms a soft ball at the bottom of the glass, remove the pan from the heat.) Stir in the pecan and the smidgen of butter, then pour this over the cake, allowing it to run into the cracks and valleys.

Step 6

Refrigerate in the pan at least 4 hours, but preferably overnight.

Step 7

Take it out about 30 minutes before serving. Remove the spring form side of the pan, but leave the cake on the base. Transfer it to a large round plate, and serve.



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Kaplan, Louisiana Louisiana
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