Absurdly Good: Brown Sugar Cheesecake with Praline Sauce

Brown Sugar Cheesecake

2 cups ground vanilla wafer crumbs

½ stick butter, melted
3 pounds cream cheese, cubed and softened
2 cups light brown sugar
6 eggs
1 cup heavy cream
½ cup flour
pinch of salt
1 teaspoon 100% pure vanilla extract

Preheat oven to 300ºF.  In a mixing bowl, combine the cookies and melted butter, mix well.  Press the crust on the bottom of a 10-inch spring-form pan. In a large mixer, fitted with a paddle, mix the cream cheese until smooth. Add 2 cups of brown sugar and mix until smooth. With the mixer running, add the eggs, one at a time, mix well.  Add the cream, flour, salt, and vanilla, mix well. Using a rubber spatula, scrape down the sides of the mixer. Continue mixing until the batter is smooth. Pour the batter over the crust. Bake for 2 hours and 15 minutes or until the center is firm. Remove from the oven and run a knife around the sides of the pan. Cool on a wire rack.

Yields: 12 servings

 

Suzanne’s Warm Praline Sauce

2 cups mini-marshmallows

1 cup heavy cream

2 cups light brown sugar

1 tablespoon butter, cold

½ teaspoon pure vanilla extract

2 cups toasted pecan pieces

pinch of salt

bourbon

 

In a saucepan, over medium heat, combine the marshmallows, cream and sugar.

Stir until the marshmallows melt and the sugar is dissolved. Continue to cook for 5 minutes.  Remove from the heat and stir in the butter, vanilla, pecans, bourbon and a pinch of salt.  Keep warm until ready to use.

 

Yields: about 2 ½ cups

Recipe courtesy of Felicia Willett, 2016

Brown Sugar Cheesecake

2 cups ground vanilla wafer crumbs

½ stick butter, melted
3 pounds cream cheese, cubed and softened
2 cups light brown sugar
6 eggs
1 cup heavy cream
½ cup flour
pinch of salt
1 teaspoon 100% pure vanilla extract

Preheat oven to 300ºF.  In a mixing bowl, combine the cookies and melted butter, mix well.  Press the crust on the bottom of a 10-inch spring-form pan. In a large mixer, fitted with a paddle, mix the cream cheese until smooth. Add 2 cups of brown sugar and mix until smooth. With the mixer running, add the eggs, one at a time, mix well.  Add the cream, flour, salt, and vanilla, mix well. Using a rubber spatula, scrape down the sides of the mixer. Continue mixing until the batter is smooth. Pour the batter over the crust. Bake for 2 hours and 15 minutes or until the center is firm. Remove from the oven and run a knife around the sides of the pan. Cool on a wire rack.

Yields: 12 servings

 

Suzanne’s Warm Praline Sauce

2 cups mini-marshmallows

1 cup heavy cream

2 cups light brown sugar

1 tablespoon butter, cold

½ teaspoon pure vanilla extract

2 cups toasted pecan pieces

pinch of salt

bourbon

 

In a saucepan, over medium heat, combine the marshmallows, cream and sugar.

Stir until the marshmallows melt and the sugar is dissolved. Continue to cook for 5 minutes.  Remove from the heat and stir in the butter, vanilla, pecans, bourbon and a pinch of salt.  Keep warm until ready to use.

 

Yields: about 2 ½ cups

Recipe courtesy of Felicia Willett, 2016

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