Shelly's Recipe

PRALINE CHEESECAKE

Category: Cheesecake

Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
4 tbsp melted butter

Combine cracker crumbs and sugar. Drizzle melted butter into the mixture to moisten. Using your fingertips, press the graham cracker mixture into bottom of a ten inch round springform pan. Place the pan in the refrigerator for fifteen minutes or until crust is firm to the touch.

Cheesecake:
1 1/2 lbs cream cheese
1/4 cup heavy whipping cream
4 medium eggs
1 cup sugar
1/2 tsp praline extract
1 oz parline liqueur
1 tsp vanilla
1/2 cup chopped pecans

Preheat oven to 300.

In a large mixing bowl, combine softened cream cheese and heavy whipping cream. Blend well to remove all lumps from the cream cheese. This can be done in a blender or with a hand held mixer. Add one egg at a time, whipping completely before the next one is added. Continue until all are incorporated. Add sugar, a little at a time, while continuing to whip. Add the three flavorings, blending well after each is added, then fold in chopped pecans.

Remove crust from the refrigerator and pour batter into the baking pan. Rotate pan until batter mixture flattens out. Place in preheated oven and bake approximately one hour or until firm to the touch.

The cake may be topped with sour cream topping made by combining one lbs of sour cream, four tbsp of sugar and 1/2 tsp of vanilla. Blend all together well until creamy. Add to the top of the slightly cooled cheesecake and bake at 400 for 5 minutes.