Cheesecake with Pecan Praline Topping

spoiled boyfriend

I feel like now it has become tradition, every time I see my boyfriend I have to make him a cheesecake. I’m still in college, but he graduated last May and took a job 8 hours away from me, so now I see him about once a month. Every time I see him he wants a cheesecake (his favorite), so now he doesn’t even need to ask, I just plan on making one.

Since it is fall and we Texans LOVE our pecans, I had to try and make a pecan praline topping. I have to say, I did a darn good job! And my cheesecake loving boyfriend was impressed.

START!

Preheat the oven to 350 degrees

Grease a 9 inch spring form pan

Get a large roasting pan and fill it about half way with water (this helps in preventing the cheesecake from cracking with it bakes)

INGRIDIENTS

Crust

–          10-12 graham crackers

–          1 tablespoon of sugar

–          7 tablespoons of butter (melted)

Crush the graham crackers. I use a food processor or get them very fine. Melt the butter. Combine all the ingredients together.  Press the crust into the bottom of the spring form pan. Place in the heated oven for about 7-10 minutes. Let cool completely.

Put the large roasting pan with the water into the oven.

Filling

–          3 packages of 8 ounce cream cheese (softened)

–          2 cups of sugar

–          4 eggs

–          1 teaspoon of lemon juice

–          2 teaspoons of vanilla

With a hand mixer or a stand mixer, start mixing the softened cream cheese. Add the sugar to the cream cheese and mix. Then add one egg at a time, mixing well after each egg. Add the lemon and vanilla and mix well. Pour the filling into the spring form pan and put in the oven.

Bake at 350 degrees for about 1 hour to 1 and ½ hours. Take the cheese cake out when it is slightly wiggly in the center, but not liquidy. Chill in the refrigerator for about 3 hours.

Pecan Praline Topping

–          2 tablespoons of light brown sugar

–          2 tablespoons of cornstarch

–          1 cup of dark corn syrup

–          1 teaspoon of vanilla

–          ¾ cup of chopped pecans

In a sauce pan mix the sugar and cornstarch, and then stir in the syrup. Stir and heat over medium heat, bringing the mixture to a gentle boil. Continue to stir constantly until it is thickened. Once thick, take off the heat and add the vanilla and pecans.

Set aside and let cool for about an hour.

Grab the cooled cheese cake and pour the praline topping on the top of the cheesecake. Place the cheesecake back into the refrigerator for about 1-2 hours.

Then eat!

CREAMY ∙ CRUNCHY ∙ PECAN ∙ PRALINE

END!

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