Receta Paula's Praline Pecan Cheesecake
Paula’s Praline Pecan Cheesecake
Last week our family celebrated a 70th Birthday-my mom’s, a 20th Anniversary-Hubby’s and mine and an 11th Anniversary- my brother and sister-in-law’s. We went out to a restaurant to celebrate, but I made this for dessert. And, oh my, how can you go wrong when it’s a Paula Deen Recipe? You can’t, so next time you want to make a cheesecake, think of this recipe, you won’t regret it….
Paula’s Praline Pecan Cheesecake
INGREDIENTS:
- 1 stick butter, melted
- 1 1/2 cups graham cracker crumbs
- 1 tablespoon sugar
- 2 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons light brown sugar
- 2 tablespoons cornstarch
- 1 cup dark corn syrup
- 1cup chopped pecans
- 1 teaspoon vanilla extract
DIRECTIONS:
Preheat the oven to 350 degrees. For the crust–in a medium bowl combine butter, crumbs and first sugar until well blended. Press into the bottom and up 1 inch of a 9-inch spring form pan. For the filling– In a large mixing bowl, beat the cream cheese, sugar, eggs and vanilla until creamy. Pour into the prepared crust and bake for 35-40 minutes. Be sure the center is firm before removing the cheesecake from the oven. Remove the pan from the oven to a rack and allow it to cool completely. Release the springform and transfer the cake to a platter to serve. Topping: In a small saucepan, stir together the brown sugar and cornstarch. Stir in the corn syrup and cook over medium heat, stirring constantly, until thick. Remove the pan from the heat and stir in nuts and vanilla. Cool slightly. Ladle the praline topping over the cooled cheesecake and serve.