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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 stick butter, melted
1 1/2 cups graham cracker crumbs
1 tablespoon sugar
2 (8 ounce) packages cream cheese, softened
1 cup sugar
3 eggs
1 teaspoon vanilla extract
2 tablespoons light brown sugar
2 tablespoons cornstarch
1 cup dark corn syrup
1cup chopped pecans
1 teaspoon vanilla extract
Preheat the oven to 350 degrees. For the crust--in a medium bowl combine butter, crumbs and first sugar until well blended. Press into the bottom and up 1 inch of a 9-inch spring form pan.
For the filling: In a large mixing bowl, beat the cream cheese, sugar, eggs and vanilla until creamy. Pour into the prepared crust and bake for 35-40 minutes. Be sure the center is firm before removing the cheesecake from the oven. Remove the pan from the oven to a rack and allow it to cool completely. Release the springform and transfer the cake to a platter to serve.
Topping: In a small saucepan, stir together the brown sugar and cornstarch. Stir in the corn syrup and cook over medium heat, stirring constantly, until thick. Remove the pan from the heat and stir in nuts and vanilla. Cool slightly. Ladle the praline topping over the cooled cheesecake and serve.
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PRALINE PECAN CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 stick butter, melted
1 1/2 cups graham cracker crumbs
1 tablespoon sugar
2 (8 ounce) packages cream cheese, softened
1 cup sugar
3 eggs
1 teaspoon vanilla extract
2 tablespoons light brown sugar
2 tablespoons cornstarch
1 cup dark corn syrup
1cup chopped pecans
1 teaspoon vanilla extract
Preheat the oven to 350 degrees. For the crust--in a medium bowl combine butter, crumbs and first sugar until well blended. Press into the bottom and up 1 inch of a 9-inch spring form pan.
For the filling: In a large mixing bowl, beat the cream cheese, sugar, eggs and vanilla until creamy. Pour into the prepared crust and bake for 35-40 minutes. Be sure the center is firm before removing the cheesecake from the oven. Remove the pan from the oven to a rack and allow it to cool completely. Release the springform and transfer the cake to a platter to serve.
Topping: In a small saucepan, stir together the brown sugar and cornstarch. Stir in the corn syrup and cook over medium heat, stirring constantly, until thick. Remove the pan from the heat and stir in nuts and vanilla. Cool slightly. Ladle the praline topping over the cooled cheesecake and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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