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!
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.
