Pecan Praline Cheesecake

mmmm... looks and tastes better than cafe cheesecake ;)

Especially for my dear, old friend Alexander. Who am I to deny you anything my dear? xox

Pecan Praline Cheesecake

Crumb Crust
125g sweet biscuits crushed, I used morning coffee biscuits
60g butter melted

Process the biscuits in a food processor for about 2 minutes. Pour in the butter and process till combined. Press over the base of a spring form pan. Refrigerate for 30 minutes.

Filling
750g philly cream cheese, 3 packets
2 teaspoons vanilla essence
1 1/4 cups brown sugar, firmly packed
3 eggs
2 tablespoons plain flour
1 cup finely chopped pecans, I used my happy chopper :)

Beat the cream cheese, vanilla and sugar until smooth. Beat in the eggs one at a time, scrape bowl between adding the eggs. Beat in flour. Fold in the nuts.

Pour filling into the crumb crust and bake in a moderate oven (160d as my oven runs hot!) or until set. Cool in the oven with the door left ajar (this stops the cheesecake from cracking). Cover and refrigerate overnight.

Topping
1/2 cup brown sugar, firmly packed
60g butter
300ml jar thickened cream
12 pecans

Combine the brown sugar and butter in pan, stir over a low heat for 5 minutes till thickened. Do NOT boil the caramel sauce. Remove cheesecake from the pan and working very quickly spread sauce over the cheesecake.

Pecan Praline
1/2 cup sugar
2 tablespoons water
1/2 cup pecans, chopped

Combine the sugar and water in a pan, stir over low heat until sugar is dissolved. Then boil rapidly without stirring the mixture until it turns a light golden brown. This takes about 5 minutes.

Add the pecans and pour onto greaseproof paper on a baking tray. When set, chop the praline into small pieces.

Just prior to serving whip cream and pipe onto the cake. Place whole pecans around the outside and sprinkle with the praline.

This cake is really rich and serves around 12 people. Or 9 if two of your guests eat 2 1/2 slices each bahahaha.