PECAN PRALINE CHEESECAKE

PECAN PRALINE CHEESECAKE
PECAN PRALINE CHEESECAKE

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • CRUST - 1 1/2 CUPS VANILLA WAFER CRUMBS, 1/2 CUP FINELY CHOPPED PRETZELS, 1/2 CUP FINELY CHOPPED PECANS, 1/3 CUP UNSALTED MELTED BUTTER, 1 EGG WHITE.

  • PECAN PRALINE FILLING - 1 CUP SUGAR, 3/4 CUP CHOPPED PECANS, 1/4 CUP CHOPPED PECANS, 2/3 CUP DARK CORN SYRUP 1/3 CUP UNSALTED MELTED BUTTER, 2 EGGS BEATEN, 1 t VANILLA EXTRACE, 3/4 t SALT

  • CHEESECALE FILLING - 3 - 8 OUNCE SOFTENED CREAM CHEESE, 1 CUP SOUR CREAM, 1 1/4 CUPS DARK BROWN SUGAR, 2T ALL PURPOSE FLOUR, 4 EGGS, 1/3 CUP HEAVY WHIPPING CREAM, 1 t VANILLA EXTRACT

  • CHOCOLATE GANACHE

  • 10

    OUNCES BITTERSWEET CHOCOLATE CHOPPED, 1/2 CUP HEAVY WHIPPING CREAM, 2 T UNSALTED BUTTER, 1 T LIGHT CORN SYRUP

Directions

PREHEAT OVER TO 350 DEGREES. COMBINE CRUSE INGREDIENTS AND PRESS INTO BOTTOM AND UP SIDE OF 9 INCH SPRINGFORM PAN. BAKE 6 MINUTES AND LET COOL. REDUCE OVEN TEMP TO 325 DEGREES AND WRAP BOTTOM OF PAN WITH 2 PIECES OF ALUM. FOIL AND PLACE PAN IN A ROATING PAN AND FILL WITH ENOUGH WATER TO COME HALFWAY UP SIDE OF SPRINGFORM PAN. IN SAUCEPAN COMBINE PECAN PRALINE INGREDIENTS AND BRING TO A BOIL OVER MED-HIGH HEAT, STIRRING CONSTANTLY AND COOK UNTIL THICKENED - 8 TO 10 MINUTES AND POUR INTO PREPARED CRUST. IN A LARGE BOWL BEAT CREAMS CHEESE, ADD SOUR CREAM AND BEAT UNTIL SMOOTH. ADD REMAINING INCREDIENTS AND POUR INTO SPRINGFORM PAN. BAKE 1 HOUR AND 15 MINUTES. LET COOK 1 HOUR AT ROOM TEMP AND THEN REFRIGERATE OVERNIGHT. RUN KNIFE AROUND EDGES OF CHEESECAKE TO RELEASE AND REMOVE SPRINGFORM PAN. PREPARE GANACHE BY MIXING CREAM, BUTTER AND CORNSYRUP IN SAUCEPAN AND HEAT UNTIL IT BOILS, ADD CHOCOLATE UNTIL MELTED. POUR GANACHE OVER CHEESECAKE AND USE SPATULA TO SPREAD EVENLY - LET CHOCOLATE SET ABOUT 30 MINTES AND GARNISH WITH PECANS.

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