Caramel Praline Cheesecake

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 14 graham crackers
• 1/2 cup chopped pecans, toasted
• 6 tablespoons butter, melted
• 4 packages cream cheese, softened
• 1 1/2 cups sugar
• 1/4 cup flour
• 5 eggs
• 2 cups sour cream
• 1/4 cup milk
• 1 tablespoon vanilla extract
• 1 cup sugar, divided
• 1 cup whipping cream
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped pecans, toasted

Recipe

• 1 ----------crust----------.
• 2 in food processor/blender, combine graham crackers& pecans, cover& process until fine& crumbly.
• 3 stir in butter.
• 4 press in bottom of ungreased 10 in.
• 5 springform pan.
• 6 chill 30 minutes.
• 7 -------filling-------------.
• 8 in a bixing bowl, beat cream cheese and sugar until smooth.
• 9 beat in flour.
• 10 add eggs, on low just till combined.
• 11 stir in sour cream, milk& vanilla.
• 12 pour into crust.
• 13 bake 325 degrees for 75-80 min til center is almost set.
• 14 cool 10 min.
• 15 carefully run knife around edge to loosen; cool 1 1/2 hours.
• 16 chill.
• 17 ----------topping----------.
• 18 heat 1/2 cup sugar in a heavy saucepan over medium low heat, without stirring until melted and golden brown.
• 19 reduce heat to low; gradually add cream and remaining sugar (melted sugar will harden).
• 20 cook and stir until sugar is completely melted.
• 21 continue cooking, without stirring, over medium heat until a candy thermometer reaches 225 degrees.
• 22 remove from the heat; stir in butter and vanilla, add nuts.
• 23 cool to room temperature.
• 24 spread topping evenly over cheesecake (do not scrape sides of pan).
• 25 chill overnight.
• 26 remove sides of pan before serving.
• 27 store in the refrigerator.
• 28 notes: note for cheesecake& topping, do not use fat free or light ingredients!
• 29 do not substitute.
• 30 use real butter.