Praline Cheesecake Recipe - A Pecan Praline Cheesecake

Pecan praline cheesecake recipe with brown sugar, vanilla, cream cheese, and pecans, along with a buttery graham cracker crust.

Ingredients:

1 1/4 cups graham cracker crumbs
1/4 cup finely chopped pecans, toasted*
1/4 cup melted butter
.
Filling
3 packages (8 ounces each) cream cheese, softened
1 cup light brown sugar, packed
2/3 cup evaporated milk
2 tablespoons flour
1 1/2 teaspoons vanilla extract
3 eggs
1 cup pecan halves, toasted*
.
Topping
1/2 cup dark corn syrup
2 tablespoons cornstarch
1 tablespoon light brown sugar
1 teaspoon vanilla

Preparation:

Combine crust ingredients in a bowl; press into bottom and up sides of a 9-inch springform pan. Bake at 350° for 10 minutes. Remove from oven and set aside.

Beat together the cream cheese, 1 cup brown sugar, evaporated milk, flour, and 1 1/2 teaspoons of vanilla. Add eggs and continue to beat just until blended. Pour into baked crust and bake at 350° 50 to 55 minutes. Cool in pan for 30 minutes. Loosen sides then remove rim from pan. Cool completely. Arrange hut halves around top of cheesecake. In a saucepan combine corn syrup, 2 tablespoons cornstarch, and 1 tablespoon brown sugar. Cook, stirring, over low heat until thickened. Remove from heat; stir in vanilla. Pour over cheesecake.
Store leftover cheesecake, covered, in refrigerator.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

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