Praline Cheesecake II

By Addie

"Crunchy chopped pecans and gooey carameltopping add the finishing touches to this rich,creamy cheesecake.”

Ingredients

• 2 cups graham cracker crumbs
• 1/4 cup plus 2 tbsp. chopped pecans, divided
• 1 3/4 cups firmly packed light brown sugar, divided
• 1/2 cup (1 stick) unsalted butter, melted
• 2 packages (8 oz. each) cream cheese
• 1 cup sour cream
• 1 tbsp. cornstarch
• 1 tsp. vanilla extract
• 3 large eggs
• 1/4 cup heavy whipping cream
• 1/4 cup caramel ice-cream topping

Preparation

Step 1

Preheat oven to 350°F. Combine the graham cracker crumbs, 1/4 cup pecans,1/4 cup brown sugar and the butter in a medium bowl. Place the crumbs in a 10-inch springform pan. Press the crumbs on the bottom and 1 inch up the side. Bake until lightly golden, 7–9 minutes. Cool completely.


Reduce oven to 300°F. Place the cream cheese in a large bowl. Beat with an electric mixer set on low speed until smooth, about 1 minute. Beat in the remaining brown sugar, the sour cream, cornstarch and vanilla. Slowly beat in the eggs, 1 at a time. Gradually beat in the cream until just combined.


Pour the filling into the cooled crust. Smooth the top with a spatula. Bake until edges are set and the center still jiggles when gently shaken, about 1 hour 10 minutes–1 hour 20 minutes. Let cool in the pan for 30 minutes. Chill in the refrigerator for at least 4 hours.


Unmold and transfer to a cake plate. Sprinkle the cheesecake with the remaining pecans. Drizzle with the caramel topping.