Nilla Praline Cheesecake Recipes

PRALINE CHEESECAKE

Steps:

• The crust-in a small bowl stir together the crushed cookies and pecans; stir in the melted butter until well combined.
• Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
• The filling-In a large bowl, combine the cream cheese, brown sugar, corn syrup, and cornstarch.
• Beat with an electric mixer until smooth.
• Add eggs and egg yolk, one at a time, beating well after each addition.
• Beat in liqueur and vanilla extract.
• Stir in pecans.
• Pour the cream cheese mixture over the crust.
• Bake at 350° for 15 minutes; lower temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
• Remove the cake from the oven and run a knife around the inside edge of the pan.
• Turn the oven off; return the cake to the oven for an additional 1 hour.
• Chill, uncovered, overnight.
• The topping-sprinkle the pecans over the top of the cheesecake.
• In the top of a double-boiler, melt caramels.
• Stir in sour cream.
• Drizzle over pecans; chill until serving time.

PRALINE CHEESECAKE

Steps:

• Preheat oven to 300 degrees F.
• Combine crust ingredients in a small bowl.
• Press mixture into a 9- or 10- inch springform pan.
• Bake for 10 minutes in preheated oven.
• When crust is done, remove from oven and set aside.
• Increase oven temperature to 325 degrees F.
• Combine cream cheese, brown sugar, evaporated milk, flour, and vanilla in a large mixing bowl; beat well.
• Add eggs, one at a time, beating well after each addition.
• Pour filling mixture into baked crust.
• Bake at 325 degrees F for 50 minutes (center of cheesecake should still be slightly wobbly).
• Cool cheesecake completely (using whatever preferred method; everyone has their own).
• Before serving, paint the top with maple syrup and arrange whole pecans in a decorative pattern on top (I usually do it in such a way as to have one pecan per slice).
• Cover and refrigerate leftovers.