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Pecan Praline Cheesecake Recipe

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This recipe for Pecan Praline Cheesecake is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ C crushed gingersnap cookies
½ C melted butter, divided
5 (8-ounce) packages cream cheese
1 C sugar
6 Tbsp all purpose flour, divided
4 large eggs
1 teaspoon vanilla extract
¼ teaspoon salt
¼ C firmly packed brown sugar
½ C chopped pecans
Directions:
Directions:
STIR together gingersnaps and ¼ C melted butter; press mixture into bottom of a 9 inch springform pan.

BEAT cream cheese, sugar, and 2 tablespoons flour at medium speed with an electric mixer 2 minutes. Add eggs, vanilla, and salt; beat 3 minutes. Pour batter into prepared crust. Set aside.

STIR together brown sugar, pecans, remaining ¼ cup flour, and remaining ¼ cup butter until crumbly. Sprinkle around the edge of cream cheese mixture.

BAKE at 300º for 1 hour and 10 minutes or until center is firm. Turn off oven. Leave cheesecake in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.

 

 

 

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