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The Bayou Praline Cheesecake

Diner-StyleOvenMardi Gras

Time: 9 hour 30 minutes

Yield: 16 servings

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About

Southern cooking just loves pecans. It must be that buttery, nutty taste and, of course, that crunch. Better yet is when the pecans are coated in brown sugar-caramel sweetness! So, The Bayou Praline Cheesecake does exactly that; it tops the cream, tangy, rich, and pecan-filled cheesecake with a delicious praline sauce, that wouldn't be out of place at a Mardi Gras party! Even the base is in on the fun with its pecan cookie crumble! The Bayou Praline Cheesecake makes pecan-flavored perfection!

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Ingredients

  • For the crust:
  • 2 cups Pecan Sandies® cookie crumbs
  • 4 tablespoons butter, melted
  • For the filling:
  • 1 3/4 cups pecans, chopped
  • 3 tablespoons butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 1/4 cups dark brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • For the praline topping:
  • 4 tablespoons butter
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -In a medium bowl, add the cookie crumbs and 4 tablespoons of the melted butter and mix well to combine.

Step 3 -In the bottom of a 9-inch springform pan, add the cookie crumb-butter mixture and press it down.

Step 4 -Refrigerate the crust until the filling is ready.

Step 5 -On a baking sheet, add the pecans.

Step 6 -Add 3 tablespoons of the melted butter to the pecans and toss to coat.

Step 7 -Toast the pecans in the oven until golden, about 5-8 minutes.

Step 8 -Allow the pecans to cool.

Step 9 -Reserve 1/2 cup of the pecans for the topping.

Step 10 -Lower the oven temperature to 325 degrees F.

Step 11 -In a bowl of a stand mixer, add the cream cheese, 1 1/4 cups of the brown sugar, and the flour and beat until smooth and combined.

Step 12 -Add the eggs to the cream cheese mixture, 1 at a time, beating well after each addition.

Step 13 -Add 1 teaspoon of the vanilla to the cream cheese mixture and beat to combine.

Step 14 -Add the remaining toasted pecans and stir to combine.

Step 15 -Pour the filling over the cookie crust in the springform pan and spread it out until even.

Step 16 -Bake the cake for 1 hour.

Step 17 -Turn off the oven and open the oven door very slightly, allowing the cheesecake to set, about 30 minutes.

Step 18 -Using a clean knife, loosen the cheesecake from the edges of the springform pan.

Step 19 -Remove the outer rim of the pan.

Step 20 -Let the cheesecake cool to room temperature.

Step 21 -Refrigerate the cake until very cold, about 8 hours.

Step 22 -In a medium saucepan, add the remaining butter, the remaining brown sugar, the heavy cream, and the remaining vanilla.

Step 23 -Place the saucepan over medium heat and bring the cream mixture to a simmer, while whisking.

Step 24 -Cook the cream mixture, while whisking constantly, until thickened, about 3-5 minutes.

Step 25 -Add the reserved 1/2 cup of the toasted pecans and stir to combine.

Step 26 -Let the praline mixture cool.

Step 27 -Drizzle the praline mixture over the cheesecake.

Step 28 -Slice and serve.

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