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Praline Pecan Cheesecake Recipe

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This recipe for Praline Pecan Cheesecake, by , is from Through the Generations, 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!

Contributor:  
Contributor:  
Beverly Edwards Hurst

Category:
Category:
 

Pralines


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

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 350 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 350 on lower rack for 10 minutes then reduce temperature to 325. 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 325 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.
 

Pralines - For Praline Pecan Cheesecake


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

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 240 - 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 :)

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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