Pecan Praline Cheesecake

Paula Deen

Pecan Praline Cheesecake
Pecan Praline Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups graham cracker crumbs

  • 1 3/4

    cups firmly packed brown sugar, divided

  • 1/2

    cup finely chopped toasted pecans

  • 6

    Tbsp. butter, melted

  • 2/3

    cup caramel-flavored ice-cream topping

  • 4

    (8 oz) pkg. cream cheese, softened

  • 2

    Tbsp. all-purpose flour

  • 4

    large eggs

  • 2/3

    cup heavy whipping cream

  • 3

    Tbsp. bourbon

  • Garnish: crumbled pecan pralines

Directions

Preheat oven to 325. In a small bowl, combine cracker crumbs, 1/4 cup brown sugar, and pecans. Add butter, stirring to mix well. Press cracker mixture into bottom and 1 inch up sides of a 9-inch springform pan. Bake 8 mins; let cool. Pour caramel ice cream topping over bottom of crust. In a large bowl, combine cream cheese, 1 1/2 cups brown sugar and flour. Beat at medium speed with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Beat in cream and bourbon. Pour mixture over caramel in crust. Bake 1 hour; turn over off, and let stand in oven with door closed 1 hour. Remove from oven. Run a knife around edges of cheesecake to release sides. Let cool completely. Chill at least 8 hours before serving. Garnish with pecan pralines, if desired.

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