Aunt Peggy's Cheesecake with Praline Topping

Total Time:
1 hr 30 min
Prep:
15 min
Inactive:
30 min
Cook:
45 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Crust:
  • 1/2 cup (1 stick) butter, melted
  • 1 1/2 cups graham cracker crumbs
  • 1 tablespoon sugar
  • Filling:
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • Praline Topping:
  • 2 tablespoons light brown sugar
  • 2 tablespoons cornstarch
  • 1 cup dark corn syrup
  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla extract
Directions

Preheat the oven to 350 degrees F.

Crust:

In a medium bowl combine the butter, crumbs, and sugar until well blended. Press into the bottom and 1-inch up the sides of a 9-inch springform pan, using the back of a large spoon.

Filling:

In a large bowl, using a hand mixer, beat the cream cheese, sugar, eggs, and vanilla until creamy. Pour into the prepared crust and bake for 35 to 45 minutes. Be sure the center is firm before removing the cheesecake from the oven. Remove the pan from the oven to a rack and allow it to cool completely. Release the springform and transfer the cake to a platter to serve.

Praline Topping:

In a small heavy saucepan, stir together the brown sugar and cornstarch. Stir in the corn syrup and cook over medium heat, stirring constantly, until thick. Remove the pan from the heat and stir in nuts and vanilla. Cool slightly.

Ladle the praline topping over the cooled cheesecake and serve. Store any leftovers in the refrigerator.


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    So easy and it tastes amazing!!
    I made this for a friend who had come across the recipe and knew that I could do it right for her. She LOVED IT! I was lucky enough to get over there and have her save me one slice and she was right, it was very good! After posting the results to Face Book , my friend Rosealyn Bridges begged me to make it for our Sunday dinner party this evening. She will equally as happy I am sure!! Thanks Paula and Aunt Peggy!!
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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond