Preheat the oven to 375 degrees. Line a baking sheet with
parchment paper. Wrap the outside of a 10-inch round springform
pan with foil.
In a medium bowl, toss the pecans with 1/2 teaspoon of the butter,
1/2 tablespoon of the granulated sugar, the brown sugar, the
cream and salt. Spread the nuts on the prepared baking sheet and
arrange them, right side up in a single layer. Bake for about 18
minutes, until the sugar is caramelized and the pecans are toasted.
Let cool.
Transfer all but 12 of the pecans to a food processor. Add the
graham crackers and pulse until finely ground. Add the remaining
stick of melted butter and 1/3 cup of granulated sugar and pulse
until the crumbs are moistened. Press the crumbs over the bottom
of the pan and two-thirds of the way up the side of the prepared
springform pan.
In a clean food processor, pulse the cream cheese with the sugar
until smooth. Add the eggs, one at a time, and pulse until
incorporated. Scrape down the side of the bowl. Pulse in the vanilla
and sour cream. Scrape the batter into the pan and bake in the
center of the oven for about 1 hour, until the top of the cheesecake
is lightly golden in spots and the center is slightly jiggly. Transfer
the cake to a rack and let cool completely. Wrap in plastic and
refrigerate overnight.
Unwrap the cheesecake and discard the foil. Remove the ring and
transfer the cake to a plate. Arrange the 12 reserved pecans on top.
Using a warm, slightly moistened knife, cut the cake into wedges,
wiping and rewetting the blade between slices. Transfer the slices to
plates and pour some of the Caramel Sauce on top. Serve with the
remaining Caramel Sauce.
Originally Submitted
2/3/2015
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