Praline Cheesecake

By mirelsonp

If using a springform pan, wrap in foil to prevent water bath from seeping in. Use an ovenproof pan large enough to hold hot water reaching halfway up the side of the cheesecake pan and maintain the water level throughout baking.

Ingredients

• 20 ounces cream cheese, softened
• 1 cup packed brown sugar
• 4 teaspoons cinnamon
• 2 teaspoons vanilla extract
• 1/3 cup sour cream
• 1/2 cup prepared caramel sauce
• 4 eggs, lightly beaten
• 1 cup chopped becans
• 1 Graham Cracker Crust
• Graham Cracker Crust
• 1 1/2 cups graham cracker crumbs
• 1/2 cup sugar
• 1/4 cup (1 1/2 stick) butter, melted

Preparation

Step 1

For crust:
Spray a 9- or 10-inch round baking pan with nonstick cooking sray and line the bottom with baking parchment. Combine the graham cracker crumbs and sugar in a bowl. Add the butter and mix well. Press over the bottom of the prepared pan.

For the cake:
Preheat oven to 300F.

Combine the cream cheese, brown sugar, cinnamon and vanilla in a mixing bowl. Beat with a paddle attachment at medium speed until smooth, scraping the bowl frequently. Beat in the sour cream and caramel sauce and scrape the bowl. Add the eggs gradually, beating constantly and scraping the bowl halfway through. Mix in the pecans.

Spread the mixture evenly in the Graham Cracker Crust. Place the pan in a larger pan and add enough hot water to reach halfway up the side of the cheesecake pan. Bake for 1 1/2 hours or until the cheesecake is set in the center. Cool in the pan on a wire rack for 1 hour. Invert onto a plate, tapping lightly if necessary to release. Remove the baking parchment and invert onto a serving plate. Chill until serving time.