Pecan pralines, usually made with brown sugar, have been produced for generations by the French-extracted Cajuns of Louisiana. So combined with a little Cajun ingenuity, this Praline Cheesecake Recipe is a nice take on great New Orleans favorite. Have fun with recipe and as they say in Cajun country, "WE GON PASS A GOOD TIME, YEAH, CHER!"
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Combine crust ingredients in a bowl. Press into bottom and up sides of a 9 inch springform pan. A little oil on your fingers helps to keep the crust from sticking to your fingers. Bake at 350° for 10 minutes. Remove from oven and set aside.
Beat together the cream cheese, 1 cup brown sugar, evaporated milk, flour, cornstarch and 1 1/2 teaspoons of vanilla. Add eggs one at a time and continue to beat just until blended. Pour into baked crust and bake at 350°F 50 to 55 minutes. Cool in pan for 30 minutes. Loosen sides then remove rim from pan. Cool completely. Arrange hut halves around top of cheesecake.
In a saucepan combine corn syrup, 2 tablespoons cornstarch, and 1 tablespoon brown sugar. Cook, stirring, over low heat until thickened. Remove from heat; stir in vanilla.
Pour over cheesecake. Serve your Praline Cheesecake Recipe.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
To help your cheesecake come out just right, check out these cheesecake baking tips.