Caramel Praline Cheesecake

By TrayH

Ingredients

• ~For CRUST:
• 7 whole graham crackers
• 1/2 cup chopped pecans, toasted
• 6 tablespoons butter, melted
• ~For FILLING:
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 2 cups (16 ounces) sour cream
• 1/4 cup milk
• 1/4 cup all-purpose flour
• 1 tablespoon vanilla extract
• 5 eggs, lightly beaten
• ~For TOPPING:
• 1 cup sugar
• 1/4 cup water
• 1 cup heavy whipping cream
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1/2 cup pecan halves, toasted

Details

Adapted from tasteofhome.com

Preparation

Step 1

* Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

* In a food processor, combine graham crackers and pecans; cover and process until fine and crumbly. Stir in butter. Press onto the bottom of prepared pan. Chill for 30 minutes.

* In a large bowl, beat cream cheese and sugar until smooth.

* Beat in the sour cream, flour, milk and vanilla.

* Add eggs, beating on low speed just until combined.

* Pour over crust.

* Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

* Bake at 325° for 75-80 minutes or until center is almost set and top appears dull.

* Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

* Chill.

* For topping, in a small heavy saucepan over medium-low heat, combine sugar and water. Cook, stirring occasionally, until sugar begins to melt.

* Cook without stirring until dark reddish brown, about 15 minutes.

* Reduce heat to low; gradually whisk in cream.

* Cook and stir over medium heat until a candy thermometer reads 225°.

* Remove from the heat; stir in butter and vanilla.

& Cool to room temperature.

* Spread topping evenly over cheesecake (do not scrape sides of pan).

* Garnish with pecan halves.

* Refrigerate overnight.

* Remove sides of pan.