Southern Pecan Praline Cheesecake
Makes 12 servings
Prep: 30 Min.; Bake: 1Hr., 10 Min.;
Stand: 45 Min.; Cool: 30 Min.; Chill: 8 Hrs.
1 ½ Cups crushed gingersnaps
(About 24 Cookies)
¾ Cup Butter, Melted and divided
5 (8 oz) packages cream cheese, at room temperature
1 Cup sugar
6 Tbs. all-purpose flour, divided
5 medium eggs
1 tsp. vanilla extract
¼ tsp. salt
½ Cup firmly packed light brown sugar
¾ Cup chopped pecans, (toasted optional)
12 pecan halves
PREHEAT oven to 325 degrees.
STIR together gingersnaps and ¼ Cup melted butter; press mixture into bottom of a 9 inch springform pan lined with parchment paper on bottom and sides.
BEAT cream cheese, sugar and 2 Tbs. flour at medium speed for 2 Min., add eggs one at a time, scraping down the sides of the bowl. Add salt, vanilla extract and beat 3 Min. more. Pour into prepared crust and set aside.
STIR together brown sugar, chopped pecans, remaining flour and ½ Cup melted butter until crumbly. Sprinkle around the edge of the cream cheese mixture. Place halves just inside this mixture.
WRAP bottom of pan with a double layer of aluminum foil to prevent leaks. Place in a roasting pan on middle rack. Fill roasting pan with boiling water, being careful not to splash any water onto mixture, about half way up side of springform pan.
BAKE for 1Hr. 10 Min. turn oven off. Open the oven door for 1 to 2 Min. Then close and let stand for 45 min. Remove cheese cake from oven and let cool for 30 Min. on a wire rack. Cover and chill for 6 to 8 Hrs.
OPTIONAL CRUST 1 ½ Cups Graham Cracker crumbs with ½ Cup sugar and ¼ Cup melted butter prepared as above.
General