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
