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Praline Cheesecake

MyCookbook Recipe Database
MyCookbook Member: Jan Last
Recipe Category: Dessert
Recipe Preparation Level: difficult
    To serve 12
    Sugared Pecans:
    3 Tbls granulated sugar 3 Tbls water
    3 Tbls brown sugar 1/3 cup pecan halves

    In a small saucepan, mix the sugars and water. Bring to a boil, stirring constantly. Put the lid on and let cook 1 minute to let the sugar crystals wash down. Uncover, cook to soft ball stage, 234o, stirring constantly. Add the pecans and stir until they are all coated evenly. Remove the pecans from the syrup and place on an ungreased sheet pan to set. As soon as the coating sets, move the pecans, or they will stick the sheet pan.
    Graham-Cracker Crust:
    1.5 cups graham-cracker crumbs 3 Tbls brown sugar
    1/2 cup ground pecans 5 Tbls butter, melted

    Mix all the ingredients together: the crumbs will not form a solid mass. Press into the bottom and up the sides of an ungreased 9-inch springform pan. The crust does not have to go all the way up. Bake 8 minutes at 350o. Let cool.
    Cheesecake Filling:
    1 1/4 cups granulated sugar 2 tsp lemon juice
    1 1/2 lbs cream cheese 1 tsp vanilla extract
    8 oz ricotta cheese 3 eggs

    Cream the sugar and cheeses together. Add the lemon juice and vanilla, mixing at medium speed until well blended. Beat in the eggs, 1 at a time, until the mixture is smooth. Set aside.
    Praline Syrup:
    1/4 cup butter 2 Tbls light corn syrup
    1/2 cup brown sugar 1/4 cup pecans, chopped
    1/4 cup heavy cream 1/2 tsp vanilla extract

    In a heavy saucepan, melt the butter over low heat. As soon as the butter is melted, without allowing it to brown, add the sugar, cream, and corn syrup. When the sugar is dissolved and the mixture is smooth, add the pecans. Cook over medium heat, stirring constantly, for 3 minutes. Remove from heat and add the vanilla. Pour one-third of the filling into the crust. Drizzle one-third of the syrup over the filling in a thin stream: you don't want to form a solid layer of
    syrup, but create a ripple effect. Add another third of the filling and drizzle more syrup over it. Repeat with remaining filling and syrup. Bake at 350o until the top of cake is light gold, about 1
    hour. Let the cake cool at room temperature, then remove the outside ring and refrigerate.
    Topping:
    3/4 cup sour cream 1/2 tsp vanilla extract
    3 Tbls powdered sugar

    Whisk all the ingredients together. Spread over the top of the cooled cheesecake and garnish with the sugared pecans.

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