Pecan Praline Cheesecake is a favorite

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Now that the Thanksgiving turkey leftovers have disappeared into countless sandwiches and at least one noodle casserole, I found my thoughts turning to one of my favorite desserts, cheesecake. I thought about it Black Friday night, and Small Business Saturday night, but held off till Sunday actually doing anything about it.
I first thought I’d make my regular Susan’s Favorite Cheesecake. It’s easy, and extremely delicious, and comes out perfectly every time. You can make it in a pie pan; it’s the perfect size. There is no need to buy a special spring-form pan unless you want to.
Then I looked at my old recipe for Praline Cheesecake, and decided to do a re-make and jazz it up a little. It was so good I couldn’t believe it! I made enough for two cheesecakes, but it’s normally not a problem to find a home for an extra cheesecake. It was super-delicious, one of the best desserts I’ve ever made. Seriously, I had a piece for dinner and a piece for dessert. And guess what I’m having for breakfast tomorrow?

Susan’s Favorite Cheesecake
1 1/4 c. graham cracker crumbs
1/4 c. sugar
3 dashes cinnamon
1/4 c. butter, melted
12 oz. cream cheese, softened
2/3 c. sugar
2 eggs
1/2 t. vanilla
1/2 t. lemon juice
1 1/2 c. sour cream
1/4 c. sugar
Dash cinnamon

Mix together graham cracker crumbs, sugar, cinnamon and melted butter. Press into bottom and partially up sides of 9” pie pan. Bake at 350 degrees for five minutes. While it is baking, mix softened cream cheese with sugar; then add eggs, one at a time, then vanilla and lemon juice. Mix well and pour into crust.  Bake at 325 degrees for 30-35 minutes (till middle just barely jiggles). Mix sour cream, 1/4 c. sugar and dash cinnamon and pour over baked cheesecake, smoothing top as much as possible. Return to oven for five minutes. Refrigerate at least eight hours before serving. Serves 6-8.

New Pecan Praline Cheesecake
2 1/4 c. graham cracker crumbs
1/3 c. sugar
6 T. butter, melted
3 (8oz) pkgs. cream cheese, at room temperature
1 1/4 c. brown sugar, lightly packed
1 1/2 T. flour
3 eggs
2 1/2 t. vanilla
1 c. chopped, toasted pecans
2 1/2 c. sour cream
1/2 c. brown sugar, lightly packed

Mix together graham cracker crumbs, sugar and melted butter. Divide between two pie pans and press to cover bottom of pans. Bake at 350 degrees for five minutes. Mix together cream cheese and brown sugar, then add flour and eggs.  Beat till smooth. Add vanilla and chopped pecans. Pour half into each crust and bake at 350 degrees for 30 minutes. Mix sour cream and brown sugar well and put half on top of each baked cheesecake. Bake five more minutes. Refrigerate at least eight hours before serving. Makes two cheesecakes, 6-8 servings each.