Ingredients

Praline
1 1/4 cups chopped pecans
8 tablespoons (1 stick) butter
1 cup packed light brown sugar
1/4 teaspoon baking soda
1 teaspoon vanilla extract

Crust
1 1/4 cups finely crushed gingersnaps (about 24 cookies)
1/2 cup chopped pecans
3 tablespoons packed light brown sugar
6 tablespoons (3/4 stick) butter, melted

Filling
3 packages (8 ounces each) cream cheese
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 teaspoon salt
3 large eggs, lightly beaten
3/4 cup heavy cream
1 teaspoon vanilla extract
1 cup chopped praline (see above)

Topping
3/4 cup heavy cream
1/2 cup sour cream
2 tablespoons granulated sugar
1/2 cup chopped praline (see above)

Directions

To make the praline: Preheat the oven to 325 degrees F. Spread the pecans on a rimmed baking sheet and toast for 10 minutes. Grease another rimmed baking sheet with butter, oil, or cooking spray. In a large saucepan, melt the butter over medium heat. Stir in the brown sugar and 1 tablespoon water. Increase the heat to medium-high and cook at a rapid boil for 7 minutes. Add the baking soda and warm pecans and swirl the pan to incorporate them (do not stir). Take care while you’re swirling the pan, as the mixture will spatter a bit. When the bubbling has subsided, swirl in the vanilla. Pour the mixture out onto the prepared baking sheet and use a small buttered spatula (preferably offset) to spread the mixture in as thin a layer as possible. Let cool before chopping.

Preheat the oven to 350 degrees F.

To make the crust: In a medium bowl, combine all the ingredients until they form an evenly moist, crumbly mixture. Press the mixture evenly onto the bottom and just slightly up the sides of a 9-inch springform pan. Bake until the crust is fragrant and firm, 9 to 10 minutes. Set aside to cool. Leave the oven on but reduce temperature to 325 degrees F.

To make the filling: In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat the cream cheese at low speed until smooth and creamy, 3 to 5 minutes. Gradually add both sugars and the salt and continue beating until very smooth and no lumps remain, about 10 minutes. Be sure to scrape down the sides of the bowl occasionally to incorporate all the sugar into the butter.

In a small bowl, whisk together the eggs, cream, and vanilla. With the mixer going, gradually stream the egg mixture into the cream cheese mixture, beating well and scraping down the sides of the bowl until smooth and creamy, 2 to 3 minutes longer. Using a rubber spatula, fold in the 1 cup praline. Pour the filling into the crust and smooth the top.

Bake until the edges of the cheesecake are set but the center still jiggles, 40 to 45 minutes. Let the cheesecake cool completely at room temperature before covering with plastic wrap and refrigerating for at least 8 hours or overnight.

When you’re ready to serve the cheesecake, make the topping: In the bowl of an electric mixer fitted with whisk attachment, or using a handheld mixer, whip the heavy cream, sour cream, and granulated sugar at medium-high speed until medium peaks form. Using a rubber spatula, fold in the ½ cup praline. Spread over the surface of the cheesecake. Get yourself a hot, dry knife (heat under hot running water, then wipe dry with a towel) and cut out wedges to serve up.

Recipe Courtesy of Paula Deen