Contributor: |
Contributor: Beverly Edwards Hurst
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Category: |
Category: |
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Pralines |
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Ingredients: |
Ingredients: 2 c. crushed graham crackers (Keebler already crushed)
3 Tbsp. Land O' Lakes salted butter, melted
Pralines, crumbled
5 (8 oz.) pkgs. Philadelphia cream cheese, softened
1 3/4 c. sugar
2 Tbsp. all-purpose flour
1 1/2 tsp. pure vanilla extract
4 lg. eggs
2 egg yolks
1/3 c. heavy cream, whipped
1 tsp. ReaLemon juice
2 (8 oz.) containers sour cream
1/3 c. sugar
Garnish: crumbled Pralines
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Directions: |
Directions:Mix together graham cracker crumbs and melted butter. Press into bottom and on sides of a greased (Bakers Joy works great) 10-in. springform pan.
Bake at 350º for exactly 7 minutes. Cool then cover bottom with crumbled pralines.
Beat softened cream cheese at medium speed until creamy then slowly add in 1 3/4 c. sugar, flour and vanilla and continue beating until smooth. One at a time, add in the egg yolks, then the eggs. Add 1 tsp. of lemon juice to finish beating. Fold in whipped cream softly then pour on crust. Line a baking sheet with foil and place in the middle.
Bake at 350º on lower rack for 10 minutes then reduce temperature to 325º. Bake for 1 hour and 20 minutes and check to see if top is set. Let cool completely.
Stir sour cream and 1/3 cup sugar together and spread over the cooled cheesecake.
Bake at 325º for 10 minutes. Remove and let cool for 30 minutes then cover with a nonstick Reynolds foil wrap and refrigerate for up to 8 hours then remove the sides of pan and garnish with remaining pralines. |
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Pralines - For Praline Pecan Cheesecake |
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Ingredients: |
Ingredients: Bakers Joy butter spray
3/4 c. light brown sugar
3/4 c. heavy cream
3 Tbsp. Land O' Lakes butter
1 1/4 c. chopped pecans
1/2 tsp. pure vanilla extract
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Directions: |
Directions:Spray an iron skillet or a heavy saucepan and combine brown sugar, sugar, and heavy cream over low heat, stirring constantly until sugars dissolve then stir in pecans. Bring to a boil over low heat, stirring continuously to keep from scorching. Use a candy thermometer and wait until it registers 240º - just over soft ball stage - then remove from heat.
Stir in vanilla. Wait 3 minutes then beat with a wooden spoon rapidly until mixture starts thickening. Quickly drop using a tablespoon onto wax paper and watch for firmness.
Use for garnish and eat the rest :) |
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Number Of
Servings: |
Number Of
Servings:12-14 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: At Christmas time I like to double the recipe and serve by platefuls to my family. I began with the Southern Living November 1999 Recipe for Praline-Crusted Cheesecake and tweaked it into my own by altering the ingredients and cook times. Sometimes I finely chop the pralines and mix them in the graham crackers before I press them into the pan. I also like to use this recipe without the pralines altogether and turn it into plain cheesecake to be garnished with a preferred fruit such as strawberries. It is very time consuming but I've been repeatedly told that my cheesecake beats out Cheesecake Factory so the time is worth it...Bev
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This recipe for Praline Pecan Cheesecake, by 