Praline Cheesecake
Author: 
Serves: 16 Servings
 
Ingredients
  • 2 cups crushed shortbread cookies
  • 3 tablespoons unsalted butter, melted
  • ½ cup chopped pecans
  • 20 ounces cream cheese, softened
  • 1 cup granulated sugar
  • ¾ cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1½ teaspoons pure almond, rum or vanilla extract
  • 4 eggs
  • 2 egg yolks
  • cup heavy cream
  • ½ cup caramel dessert topping
  • Toasted pecan halves for garnish
Instructions
  1. Preheat the own to 350 degrees. Grease a 10 inch springlorm pan and set aside. Cover a baking sheet with aluminum foil and set aside.
  2. In a medium bowl, combine the shortbread crumbs and butter. Press into the bottom and up the sides of the prepared springlorm pan. Bake 8 minutes. Immediately sprinkle the chopped pecans over the top of the crust. Cool on a wire rack.
  3. Meanwhile, beat the cream cheese at medium speed of an electric mixer. Gradually add the granulated sugar, mixing well. Add the brown sugar, flour, and extract, blending until smooth. Add the eggs and yolks, one at a time. Stir in the cream.
  4. Pour into the crust and place on the prepared baking sheet. Bake on the lowest oven rack for 10 minutes. Reduce the own temperature to 325 degrees and bake 1 hour and 20 minutes or until set. Cool completely on a wire rack. Refrigerate overnight.
  5. To serve, drizzle the caramel topping over the top and line the edges with toasted pecan halves.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/2025-05-easy-cheesy/