Pecan Praline Cheesecake
We’re having three separate dinners, full trimmings this weekend. My parents’ last night, my aunt’s tonight and a dinner party tomorrow (also at my parents’). There is just something so wonderful about turkey beside a plethora of vegetables.
I got this dessert recipe from Lorraine at work. She says, and I quote:
We usually have this one for thanksgiving or easter. This cheesecake is to “die for.” The heat from the white pepper takes away the heavy sweetness of the caramelized pecans. The layer of praline will settle around the centre of the cheesecake and becomes fluid, but once you slice a piece the praline turns into a sticky caramel sauce – reminds me of a sundae.
Note: You will need to take a good walk!
PECAN PRALINE:
- 1 cup lightly toasted pecan halves
- ¾ tsp ground white pepper
- 1 cup sugar
- 2 Tbsp white corn syrup
- ¼ cup water
TO MAKE PECAN PRALINE:
- Spread pecans out on a parchment-lined baking tray and sprinkle with white pepper. Bring sugar, corn syrup and water to a boil, uncovered.
- Without stirring, boil sugar mixture until a golden colour, occasionally brushing the sides with water (this takes about 7 minutes). Once colour is achieved, carefully pour caramel over pecans to coat. Cool until set (this can take up to an hour).
- Break praline into shards and pulse in a food processor until crumbly. Set aside.
CRUST:
- 2 cups graham cracker crumbs
- 2 Tbsp sugar
- 1/3 cup unsalted butter, melted
TO MAKE CRUST:
- Preheat oven to 350 degrees. Lightly grease a 9-inch springform pan and place pan on a baking tray.
- Combine all ingredients until evenly blended and crumbly and press into bottom and halfway up the sides of prepared pan. Bake for 10 minutes, then cool. Sprinkle bottom of cooled crust with 1/2 cup of pecan praline.
CHEESECAKE:
- Three 225 g packages cream cheese, room temperature
- 2/3 cup golden brown sugar, packed
- 2 Tbsp cornstarch
- 1 Tbsp vanilla extract
- ¼ tsp salt
- 3 large eggs, room temperature
TO MAKE CHEESECAKE:
- Reduce oven to 325 degrees.
- Beat cream cheese until smooth and fluffy, then gradually add brown sugar while beating, scraping the sides of the bowl often. Beat in cornstarch, vanilla and salt.
- Add eggs 1 at a time, scraping well after each addition.
- Scrape half of cheesecake filling into crust and sprinkle with 1 cup of pecan praline.
- Spread remaining cheesecake filling over praline and sprinkle to with 1/2 cup of praline.
- Bake for 30 minutes, then turn oven off and leave cheesecake in for 15 minutes more.
- Remove cheesecake from oven to cool to room temperature. Chill overnight before serving. Enjoy!
Makes one 9 – inch cheesecake. Serves 10 to 12.
