Pecan Praline Cheesecake is THE cheesecake for pecan lovers. The crust is made from crushed Pecan Sandies cookies and dark brown sugar and pecans that have been toasted in butter give the cheesecake filing that wonderful praline flavor. The filling isn't overly sweet but with a super sweet praline sauce dripping down the sides, this cheesecake will surely satisfy your sweet tooth.
Combine cookie crumbs and 4 tablespoons melted butter in a medium bowl. Mix well and press into the bottom of a 9-inch springform pan. Place in refrigerator while you get filling ready. (Note: To make a harder crust instead of a soft crust, bake crust at 350 degrees for 8 to 10 minutes. Let crust cool before proceeding.)
Combine pecans and 3 tablespoons melted butter on a baking sheet. Toast in a 350 degree oven until golden, about 5 to 8 minutes. Let cool and set aside ½ cup of pecans for topping.
Using an electric mixer, beat cream cheese, 1 ¼ cups dark brown sugar, and flour until smooth.
Beat in eggs one at a time, blending well after each addition.
Beat in vanilla. Stir in the toasted pecans, except for the ones set aside for topping.
Pour filling over crust and bake at 325 degrees for 60 minutes. Turn oven off and open the oven door slightly. Leave cheesecake in the turned off oven for 30 minutes.
Using a knife, loosen cheesecake from edge of pan and remove the rim. Let cheesecake cool to room temperature and then refrigerate for at least 8 hours.
To make topping, combine all ingredients in a medium saucepan. Bring to a simmer and cook, whisking constantly for 3 to 5 minutes or until thickened some. Stir in reserved pecans. Let cool before drizzling over cheesecake.
Notes
Nutritional info is provided as an estimate only and will vary based on brands of products used.