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Gardner, Stephanie
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Suzanne's Praline Cheesecake

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Suzanne's Praline Cheesecake

Praline Crumb Crust:
16 graham crackers
1/4 cup melted butter
4 tablespoons praline liqueur

Filling:
2 1/2 pounds cream cheese, room temperature
2 cups granulated sugar
2 cups brown sugar
4 tablespoons cornstarch
5 whole eggs [room temperature]
2 egg yolks [room temperature]
Pinch salt
1/4 cup praline liqueur
3/4 cup heavy cream

Topping:
2 cups sour cream [room temperature]
1/4 cup brown sugar
1 tablespoon praline liqueur
2 cups chopped pecans

Grind crackers in food processor or crush with rolling pin. Add butter and liqueur and mix well. Press into bottom of a 10-inch buttered springform pan. Let set while preparing cheesecake.
Preheat oven to 350 degrees F. Mix cream cheese at low speed in mixer
until creamy. Sift dry ingredients, except salt, together and add to cream cheese. Mix slowly, just until the  binds. Add eggs and yolks alternately
while continuing to mix slowly. Add salt and liqueur and mix until smooth.  Pour into pan containing crust. Bake for 35 to 45 minutes. Turn oven off.  Leave cheesecake in oven until it is cool (approximately 1 hour).
To make topping, mix sour cream with brown sugar and praline liqueur.  Pour on top of cheesecake and turn on oven to 425 degrees F. for 10 minutes, or until the sour cream becomes glazed. Sprinkle with pecans
and chill overnight. Serves 16.
 

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