Cinnamon Cheesecake With Praline Sauce
"A smooth, rich cheesecake with the spice of cinnamon, a buttery shortbread crust and a delightful praline sauce."
- Ready In:
- 1hr 55mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
-
Shortbread Crust
- 1⁄4 cup unsalted butter, melted
- 1 1⁄2 cups shortbread cookie crumbs
-
Cheesecake
- 4 (8 ounce) packages cream cheese
- 1 cup granulated sugar
- 4 tablespoons sour cream
- 2 teaspoons vanilla
- 1 teaspoon ground cinnamon
- 4 eggs
-
Praline Topping
- 1 cup chopped pecans
- 1⁄4 cup butter
- 1 cup packed dark brown sugar
- 3⁄4 cup light corn syrup
- 3 tablespoons flour
- 4 ounces evaporated milk
directions
-
Shortbread Crust:
- Combine the butter and crumbs and press onto bottom of 9-inch springform pan. Bake at 325° F for 10 minutes.
-
Cheesecake:
- Preheat oven to 300° F with pan of water in oven.
- Beat cream cheese until smooth.
- Add sugar and beat until smooth scraping sides frequently.
- Add sour cream, vanilla and cinnamon beating until thoroughly mixed scraping sides frequently.
- Add eggs one at a time mixing well with each one.
- Pour cheesecake filling into springform pan over shortbread crust and bake for 1 hour and 20 minutes at 275° F.
- Allow to cool before removing from pan.
- Chill.
- Top with Praline Topping (below) before serving.
- Praline Sauce: Toast pecans at 300° F for 15 minute.
- Melt butter in a saucepan; add brown sugar, corn syrup and flour.
- Stir well.
- Bring mixture to a boil; reduce heat and let simmer 5 minutes, stirring constantly.
- Remove from heat and let cool for 7 minutes.
- Stir in milk and pecans.
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