Rustic Cheesecake With Praline Sauce
Ingredients
- 1 cup ground chocolate wafers
- 0.3 stick unsalted butter, melted
- 1 0.5 lb cream cheese, cubed and at room temperature
- 1 0.5 cup granulated sugar, divided
- 3 large eggs
- 0.5 cup heavy cream
- 0.3 cup all-purpose flour
- 1 pinch salt
- 1 tsp pure vanilla extract, divided
- 0.5 cup brown sugar, packed
- 1 tbsp light corn syrup
- 1 tbsp unsalted butter
- 0.3 cup sweetened condensed milk
- 0.8 cup pecan pieces
- 1 cup sweetened whipped cream, for garnish
Instructions
- 1
Combine the ground chocolate wafers and melted butter; press over the bottom of a 10-inch springform pan.
- 2
Preheat the oven to 325°F (160°C). In a food processor, purée the cream cheese until smooth. Add 1 cup granulated sugar and process. With the machine running, add the eggs one at a time. Add the cream, flour, salt, and ½ teaspoon vanilla; blend until smooth. Pour over the crust.
- 3
Bake for 1 hour and 15 minutes until the center is firm. Run a knife around the edges immediately. Cool on a wire rack.
- 4
Make the praline sauce: in a heavy saucepan, combine the remaining ½ cup granulated sugar, brown sugar, corn syrup, butter, a pinch of salt, and condensed milk. Stir over medium heat until the sugar dissolves and the sauce is smooth and light brown, about 8 minutes. Add the remaining ½ teaspoon vanilla and pecan pieces; cook, stirring, until the mixture reaches 234-240°F (soft ball stage). Pour over the cooled cheesecake.
- 5
Let the sauce cool before slicing. Serve each slice garnished with a dollop of whipped cream.