Aunt Peggy's Cheesecake with Praline Topping

Name: Aunt Peggy's Cheesecake with Praline Topping
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters (1 stick) butter, melted; 2 Tbsps cornstarch; 454 grams packages cream cheese, softened; 237 milliliters dark corn syrup; 3 eggs; 355 milliliters graham cracker crumbs; 2 Tbsps light brown sugar; 118 milliliters chopped pecans; 237 milliliters sugar; 1 Tbsp sugar; 1 teaspoon vanilla extract

Aunt Peggy's Cheesecake with Praline Topping might be just the dessert you are searching for. One serving contains 682 calories, 7g of protein, and 39g of fat. This recipe serves 8. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of butter, eggs, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

In a medium bowl combine the butter, crumbs, 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.

Ingredients you will need

Butter

Sugar

Equipment you will use

Springform Pan

Bowl

In a large bowl, using a hand mixer, beat the cream cheese, sugar, eggs, and vanilla until creamy.

Ingredients you will need

Cream Cheese

Vanilla

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Crust

Equipment you will use

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.

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Brown Sugar

Corn Syrup

Corn Starch

Equipment you will use

Sauce Pan

Remove the pan from the heat and stir in nuts and vanilla. Cool slightly.

Ingredients you will need

Vanilla

Nuts

Equipment you will use

Frying Pan

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

Ingredients you will need

Pralines

Equipment you will use

Ladle

Equipment

Ingredients

Servings:

118milliliters

(1 stick) butter, melted 2Tbsps

cornstarch 454grams

packages cream cheese, softened 237milliliters

dark corn syrup 3

eggs 355milliliters

graham cracker crumbs 2Tbsps

light brown sugar 118milliliters

chopped pecans 237milliliters

sugar 1Tbsp

sugar 1teaspoon

vanilla extract

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Late Harvest Riesling, Lambrusco Dolce, and Sauternes are my top picks for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. You could try Angel Late Harvest Riesling. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

Angel Late Harvest Riesling

Messina Hof's Angel is a crisp, sweet dessert wine, harvested from the last pick of Riesling when the grapes are almost raisins. Perfect with fruit, cheesecake and light, sweet chocolate desserts.