Pecan Praline Cheesecake
CATEGORIES
INGREDIENTS
  • Servings: 12
  • 1-1/2 cups crushed gingersnaps - about 24 cookies
  • 1/2 cup butter or margarine, melted, divided
  • 3 pkgs. (8 oz. each) cream cheese, softened
  • 1 cup sugar
  • 6 tablespoons all-purpose flour, divided
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup firmly packed light brown sugar
  • 1/2 cup chopped pecans, toasted
  • 15 caramels, unwrapped
  • 2 tablespoons heavy whipping cream
DIRECTIONS
  1. Stir together gingersnaps and 1/4 cup melted butter; press mixture into bottom of a 9-inch springform pan.
  3. Beat cream cheese, sugar, and 2 tablespoons flour at medium speed with an electric mixer 2 minutes. Add eggs, vanilla, and salt; beat 3 minutes. Pour batter into prepared crust. Set aside.
  5. Stir together brown sugar, pecans, remaining 1/4 cup flour, and remaining 1/4 cup melted butter until crumbly. Sprinkle around edge of cream cheese mixture.
  7. Bake at 300ºF for 1 hour and 10 minutes or until center is firm. Turn off oven. Leave cheesecake in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Drizzle caramel topping on edge of chilled cheesecake, if desired.
  9. To make caramel topping, place caramels and whipping cream in 1-cup microwave-safe bowl. Microwave at High for 30 seconds to 1 minute, stirring halfway through cooking time, until melted.
  11. Note: Commercial caramel ice-cream topping may be substituted for caramel topping.