Cheesecake topped with praline sauce! I use pecans instead of walnuts
- Carbohydrate 12.4000429386284 g
- Cholesterol 51.1062265736644 mg
- Fat 11.5989613207014 g
- Fiber 0.764250024662938 g
- Protein 2.37051164902922 g
- Saturated Fat 4.0513530685458 g
- Serving Size 1 1 Serving (39g)
- Sodium 78.6600002876784 mg
- Sugar 11.6357929139655 g
- Trans Fat 0.924470545002388 g
- Calories 159 calories
Step-by-step
- Preheat oven to 300*
- Combine graham cracker crumbs, pecans, light brown sugar and butter. Press into a 9" spring pan.
- Beat cheese until fluffy. Gradually add in Eagle Brand, eggs, and vanilla. Beat until smooth.
- Pour into pan and bake 55 minutes or until center is set. Cool and add topping
- Topping: In sauce pan combine dark brown sugar and whipping cream. cook and stir until sugar has dissolves.
- Simmer 5 minutes or until thickened. Add pecans and stir.
- Pour over cooled cheesecake and place in fridge until cold.
- SERVE!
Judging Doneness Without Instruments
Standard layer cakes rely on testers inserted into the crumb, but custard-based desserts demand a different visual assessment. Watch the outer two inches of the batter set firmly while the exact center retains a slight, gelatinous wobble that moves in tandem when the springform pan is gently nudged. Pulling the dessert from the 300 degree Fahrenheit oven at this precise threshold prevents the proteins in the dairy from tightening too much and cracking the surface. Baking times act merely as rough estimates because domestic ovens fluctuate wildly in heat distribution.Chemistry of the Praline Sauce
Combining dark brown sugar and whipping cream creates a concentrated solution where heat drives off excess moisture to caramelize the sucrose molecules. Fat molecules from the cream coat the sugar crystals, stopping them from forming hard grains as the temperature rises. This emulsion thickens into a glossy glaze that coats the back of a spoon after five minutes of steady simmering. Stirring continuously prevents scorching at the bottom of the saucepan where heat concentration is highest.Cooling and Setting Mechanics
Thermal shock causes custards to deflate or split, making a gradual temperature reduction mandatory before refrigeration. Allow the baked filling to drop to room temperature on a wire rack before pouring the warm nut sauce over the top. Chilling the assembled dessert for at least four hours solidifies the butterfat and firms the cream cheese matrix so clean slices emerge from the knife.
