Paula Deen and Her Aunt Peggy’s Cheesecake with Praline Topping

Last week, I had the opportunity to see Paula Deen at the Metropolitan Cooking and Entertaining Show in Dallas, TX.  And let me tell you, she is just as adorable in person and as she is on television.  If you ever have the opportunity to see her live, I highly recommend that you go.

After returning from the show, I decided that I would cook one of my favorite Paula Deen recipes, Aunt Peggy’s Cheesecake with Praline Topping.  Now, the original recipe is very good.  However, I have made a few changes that I believe make it, in my opinion, even better.

Aunt Peggy’s Cheesecake with Praline Topping

Courtesy of Paula Deen (Improvements by me -- italicized)

Ingredients

Crust:


1 cup of pecans

½ cup (1 stick) butter, melted


1 ½ cups graham cracker crumbs


1 tablespoon sugar

Filling:


2 (8-ounce) packages cream cheese, softened


1 cup sugar


3 eggs


1 teaspoon vanilla extract

Praline Topping:


2 tablespoons light brown sugar


2 tablespoons cornstarch


1 cup dark corn syrup


1/2 cup chopped pecans


1 teaspoon vanilla extract

1 tablespoon of butter

Directions

Preheat the oven to 350 degrees F.

Crust:

Heat a skillet to medium-high heat. Then place pecans in the skillet in a single layer.  Stir occasionally so that the pecans don’t burn (a nice smell should develop).  Continue doing so about 5 – 7 minutes.  Now, place pecans in a food processor and finely grind.

In a medium bowl combine the butter, crumbs, ground pecans, and sugar until well blended. Press into the bottom and 1-inch up the sides of a 9-inch springform pan, using the back of a large spoon.

Filling:

In a large bowl, using a hand mixer, beat the cream cheese, sugar, eggs, and vanilla until creamy. Pour into the prepared crust and bake for 35 to 45 minutes. Be sure the center is firm before removing the cheesecake from the oven. Remove the pan from the oven to a rack and allow it to cool completely. Release the springform and transfer the cake to a platter to serve.

Praline Topping:

In a small heavy saucepan, stir together the brown sugar and cornstarch. Stir in the corn syrup and cook over medium heat, stirring constantly, until thick. Remove the pan from the heat and stir in nuts, butter, and vanilla. Cool slightly.

Ladle the praline topping over the cooled cheesecake and serve. Store any leftovers in the refrigerator.