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Ingredients
- Crust:
- 2 cups Oreos, crushed
- 1/2 cup butter, melted
- 1 cup chopped pecans
- Praline:
- 1 1/2 cups butter, cubed
- 1 cup packed brown sugar
- 1 t. vanilla extract
- Filling:
- 2 pkgs. (8 oz. ea.) cream cheese, softened
- 1/2 cup powdered sugar
- 1/3 cup packed brown sugar
- Ganache:
- 1 cup (6 oz.) semisweet chocolate chips
- 1/2 cup heavy whipping cream
- pecan halves (optional)
Preparation
Step 1
In a small bowl, combine cookie crumbs and butter. Press onto bottom of a greased 9" springform pan. Place on a baking sheet. Bake at 350 degrees for 10 minutes. Cool on a wire rack. Sprinkle with pecans.
In a large saucepan over medium heat, bring butter and brown sugar to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat; stir in vanilla. Pour over pecans. Refrigerate for 1-2 hours or until set.
In a large mixing bowl, beat filling ingredients until smooth. Spread over praline layer. Refrigerate for 1-2 hours or until set.
For ganache, in a microwave-safe bowl, melt chocolate chips with cream; stir until smooth. Cool slightly; spread over filling. Refrigerate for 1-2 hours or until set. Carefully run a knife around edge of pan to loosen; remove sides of pan. Garnish with pecan halves, if desired. Refrigerate leftovers.