Ingredients for Cheesecake With Praline Sauce
- 1 ½ cups graham cracker crumbs
- Granulated Sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 4 large eggs
- Vanilla Extract
- 1 cup sour cream
- Light Brown Sugar
- 1 tablespoon cornstarch
- Dark Corn Syrup
- Pecans
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How to Make Cheesecake With Praline Sauce
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden.
- While the crust is baking, prepare the cheesecake filling: In a large bowl, beat together 3 (8-ounce) packages cream cheese, softened, and 1 ½ cups granulated sugar until smooth and creamy.
- Beat in 4 large eggs, one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract.
- Pour the filling into the prepared crust.
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly. Do not overbake.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
- Remove from the oven and let cool completely on a wire rack.
- Prepare the sour cream topping: In a small bowl, combine 1 cup sour cream, ¼ cup granulated sugar, and 1 teaspoon vanilla extract. Mix until smooth.
- Spread the sour cream mixture evenly over the cooled cheesecake.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully chill and set.
- Prepare the praline sauce: In a small saucepan over medium heat, combine ½ cup packed light brown sugar, 1 tablespoon cornstarch, and ¼ cup light corn syrup. Whisk constantly until the mixture comes to a boil and thickens, about 2-3 minutes.
- Remove from heat and stir in ½ cup chopped pecans or walnuts and 1 teaspoon vanilla extract.
- Let the praline sauce cool slightly before serving.
- To serve, carefully run a thin knife around the edge of the cheesecake to loosen it from the springform pan. Remove the sides of the pan. Slice and serve, drizzling generously with the praline sauce.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
197g
Fat
106g
Carbs
24g
