Caramel & Praline Layers Cheesecake |
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Prep Time: 40 Minutes Cook Time: 540 Minutes |
Ready In: 580 Minutes Servings: 24 |
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I baked this for my mom's 50th birthday blowout, and it was gone in minutes. Mrs. C. E. Simmons of Booker, TX submitted the recipe I started with to The 50 Best Cheesecakes in the World by Larry and Honey Zisman. (p. 50) When I baked it the first time, it cracked dramatically, but my sister (family cheesecake expert) let me know a trick to correct a cracked cake: mix sour cream and sugar, spread on cooled cheesecake, and bake for 15 min. at 350 F., so I've incorporated that, plus a few changes that turned out well. Ingredients:
1 1/2 cups graham cracker crumbs |
1/3 cup butter, melted |
1/4 cup sugar |
1/4 cup pecans, finely ground |
1 1/2 lbs cream cheese, softened |
3/4 cup sugar |
1 teaspoon vanilla |
2 tablespoons flour |
3 eggs, separated |
1/2 cup caramel topping |
1/2 cup pecans, chopped |
1 1/2 cups sour cream |
1/2 cup sugar |
1/2 cup caramel topping |
1/3 cup brown sugar |
2/3 cup sugar |
2 tablespoons butter |
1/3 cup evaporated milk |
20 pecan halves, about |
Directions:
1. Preheat oven to 350°F.
2. Crust: mix graham cracker crumbs, butter, sugar, and pecans; press into bottom & sides of 9 springform pan.
3. Bake 8 minutes; set aside.
4. Set oven to 450°F.
5. Filling: Beat cream cheese, sugar, vanilla, & flour until well blended on medium speed.
6. Add yolks one at a time, mix well after each yolk.
7. Beat egg whites until stiff; fold into batter.
8. Remove about 1/3 of the batter and set aside.
9. Mix caramel into remaining batter.
10. Pour batter into crust.
11. Sprinkle chopped pecans over top.
12. Carefully spread reserved batter over pecans.
13. Bake at 450°F for 7 minutes.
14. Reduce oven temperature to 325°F and bake for 50 minutes.
15. Turn off oven, open oven door slightly, and let cheesecake sit in oven for 45 minutes.
16. Remove from oven, let cool for 1-2 hours on a wire rack.
17. Chill for 4-6 hours.
18. TOPPING: Mix sour cream, sugar, and caramel topping; spread on cheesecake.
19. Bake at 350°F for 15 minutes.
20. Chill while you prepare the Praline Glaze.
21. PRALINE GLAZE: Mix sugar, butter, and milk. Cook until mixture just passes soft ball stage (240 degrees) and forms a ball in a cup of cold water.
22. Remove from heat. Add pecans.
23. Stir until all pecans are well coated.
24. Remove pecans from sauce, letting syrup drippings fall back into pot; place on wax paper to cool.
25. Immediately pour syrup over top of chilled cheesecake. Arrange pecan halves on top.
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