Recipe: Praline Cheesecake with Graham Cracker-Pecan Crust

PRALINE CHEESECAKE

"How would our grandmothers have described this dessert? "Smooth as a peeled peach and richer than sin." What makes it so? A pound of cream cheese, 1/2 cup firmly packed light brown sugar plus 2 large eggs plus pecans in both the crumb crust and on top. My advice: Forget about calories and enjoy."



FOR THE CRUST:
1 1/3 cups graham cracker crumbs (you'll need about ten 5 2 1/4-inch double crackers)
2 tablespoons moderately finely chopped pecans
2 tablespoons each granulated sugar and light brown sugar
4 1/2 tablespoons melted unsalted butter (no substitute)

FOR THE FILLING:
2 packages (8 ounces each) cream cheese, at room temperature (see Tip above)
1/2 cup firmly packed light brown sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 large pasteurized eggs*

FOR THE TOPPING:
1 carton (8 ounces) sour cream, at room temperature**
2 tablespoons each granulated sugar and light brown sugar
1 teaspoon vanilla extract
1/4 cup moderately finely chopped pecans

Position shelf in lower third of oven and preheat oven to 375 degrees F.

TO MAKE THE CRUST:
Combine all ingredients, press over bottom and halfway up sides of ungreased 9-inch springform pan, and set aside.

TO MAKE THE FILLING AND BAKE:
Beat all for the filling ingredients in large electric mixer bowl about 2 minutes at moderate speed until smooth. Scoop filling into crumb crust, spreading to edge and smoothing top.

Center pan on shelf in lower third of oven and bake uncovered 20 minutes. Remove cheesecake from oven and cool 15 minutes.

Meanwhile, raise oven temperature to 475 degrees F.

TO MAKE THE TOPPING:
Blend all ingredients except pecans and carefully spread over filling. Scatter pecans evenly on top.

Return cheesecake to lower third of oven and bake uncovered 10 minutes longer.

Transfer at once to wire rack and cool to room temperature in upright pan. Cover with foil and refrigerate 10 to 12 hours or overnight before serving.

TO SERVE:
Carefully loosen cheesecake around sides with small thin-blade spatula, release and remove spring form sides, then slide cheesecake (still on pan bottom) onto large, colorful round platter. Cut into slim wedges and serve with freshly brewed coffee.

*Why pasteurized eggs? Because the eggs may not cook thoroughly and with salmonella being an ongoing problem, I'd rather be safe than sorry.

**In some parts of the country, I'm told, sour cream is no longer available in 8-ounce containers. No problem. Simply substitute 1 cup firmly packed sour cream. Do not use "light" or low-fat sour cream or cream cheese in this recipe-their thickeners may break down or curdle as the cheesecake bakes.

Makes 1 (9-inch) cheesecake, 10 Servings
Source: From a Southern Oven by Jean Anderson