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Rhett Butler Pecan Praline Cheesecake




Source of Recipe


Internet


List of Ingredients




1 1/4 cups vanilla wafer crumbs
3 Tbsp sugar
1/4 cup plus 4 Tbsp melted butter
1 1/2 cup chopped pecans
3 8 oz. packages cream cheese softened
1 cup dark brown sugar, packed
2 Tbsp flour
3 extra large eggs
1 tsp. vanilla

Praline Topping:
1 1/2 tsp sugar
1/4 cup dark brown sugar, packed
2 Tbsp. whipping cream
1 Tbsp. butter
1/2 tsp. vanilla


Recipe



Combine crumbs, sugar and 1/4 cup melted butter in small bowl. Mix thoroughly and press into the bottom of a 9" springform pan. Chill. Combine pecans and remaining 4 Tbsp. butter. Spread pecans on baking sheet and toast in a 350 degree oven until golden brown.(Watch carefully). Then cool.
In a large bowl, combine cream cheese, brown sugar and flour. Beat until light. Add eggs, one at a time. Blend well. Stir in vanilla. Set aside 1/4 of the pecans for topping, add remaining pecans to cheese mixture. Pour into crust and bake at 325 degrees for 60 minutes. Turn off oven and allow cheescake to cool in oven for at least 25 minutes. Loosen cake from rim of pan. When cooled to room temperature remove rim. Sprinkle remaining pecans on top of cheesecake and drizzle Praline Topping over pecans. Refrigerate at least 8 hours before serving.
Makes 12 to 16 servings.

Praline Topping:
Combine sugars, cream and butter in small pan. Heat to boiling, stirring until sugars dissolve. Cook over low heat to just under the soft ball stage or about 225 degrees on a candy thermometer. Immediately remove from heat and cool. Add vanilla and stir until creamy.