Praline-Crusted Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cups crushed shortbread cookies (about 28 cookies) |
3 tablespoons butter or margarine, melted |
4 pralines, coarsely crumbled |
5 (8-ounce) packages cream cheese, softened |
1 3/4 cups sugar |
2 tablespoons all-purpose flour |
1 1/2 teaspoons vanilla extract |
4 large eggs |
2 egg yolks |
1/3 cup whipping cream |
1 teaspoon grated lemon rind |
2 (8-ounce) containers sour cream |
1/3 cup sugar |
Directions:
1. Combine cookie crumbs and butter. Press into bottom and up sides of a greased 10-inch springform pan.
2. Bake at 350° for 8 minutes. Cool on a wire rack. Sprinkle coarsely crumbled Pralines over crust.
3. Beat cream cheese at medium speed with a heavy-duty electric mixer until creamy. Gradually add 1 3/4 cups sugar, flour, and vanilla, beating until smooth. Add eggs and egg yolks, 1 at a time, beating just until yellow disappears. Stir in whipping cream and lemon rind. Pour in crust. Place on a foil-lined baking sheet.
4. Bake at 350° on lower oven rack 10 minutes. Reduce oven temperature to 325,° and bake 1 hour and 20 minutes or until almost set. Cool on wire rack 1 hour.
5. Stir together sour cream and 1/3 cup sugar; spread over cheesecake.
6. Bake at 325° for 10 minutes. Cool on a wire rack. Cover and chill 8 hours. Remove sides of pan. Garnish, if desired.
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