Pralines are as indigenous to Louisiana as gumbo is to bayou country. Cheesecake is one of my favorite desserts. Here is a combination of the two.
For Crust
1-1/2 cups Graham Cracker Crumbs
1/4 cup Sugar
4 tablespoons melted Butter
Combine cracker crumbs and sugar. drizzle melted butter into the mixture to moisten. Using your fingertips, press the graham cracker mixture into the bottom of a ten inch round springform pan. Place the pan in the refrigerator for fifteen minutes or until crust is firm to the touch.
For Cheesecake
1-1/2 pounds Cream Cheese
1/4 cup Heavy Whipping Cream
4 medium Eggs
1 cup Sugar
1/2 teaspoon Praline Extract
1 ounce Praline Liqueur
1 teaspoon Vanilla
1/2 cup chopped Pecans
Preheat oven to 300 degrees.
In a large mixing bowl, combine softened cream cheese and heavy whipping cream. Blend well to remove all lumps from the cream cheese. This can be done in a blender or with a hand held mixer. Add one egg at a time, whipping completely before the next one is added. Continue until all are incorporated. Add sugar, a little at a time, while continuing to whip. Add the three flavorings, blending well after each is added, then fold in chopped pecans. Remove crust from the refrigerator and pour batter into the baking pan. Rotate pan until batter mixture flattens out. Place in preheated oven and bake approximately one hour or until firm to the touch. The cake may be topped with a sour cream topping made by combing one pound of sour cream, four tablespoons of sugar and one half teaspoon vanilla. Blend all together well until creamy. Add to the top of the slightly cooled cheesecake and place in 400 degree oven for five minutes.
Enjoy!!!
