Praline Cheesecake is wonderful combination of crispy floretines and cream cheese with praline liqueur and pecans and floretine topping and melted chocolate on the top. With its amazing flavors, it is a very special dessert all will enjoy at your next family gathering or holiday party.Easy plus delicious equals yummy.
Floretines: (from Mrs. Fields’ I Love Chocolate! Cookbook)
* 4 tbsps unsalted butter
* 1/3 c packed light brown sugar
* 1/4 c light corn syrup
* 1/2 c finely chopped pecans
* 1/3 c all-purpose flour
* 1 1/2 tsp vanilla extract
* 1 tsp salt
* 1 c packed dark brown sugar
* 1/2 c whipping cream
* 1/3 c butter, softened
* 2 tbsp praline liqueur
* 3 c pecans
* 1 c granulated sugar
* 3 tbsp melted butter
* 24 oz cream cheese, softened
* 3 eggs, room temperature
* 1/4 c praline liqueur
Preheat the oven to 350 degrees. Butter and flour a cookie sheet.
In a small saucepan, melt the butter over medium heat. Add the brown sugar and corn syrup, then bring to a boil over medium heat, stirring constantly until the sugar dissolves, 3-5 minutes. Remove from the heat.
Stir in the pecans, flour, and vanilla. Drop the batter into 1/2-tsp mounds 2 inches apart on the prepared cookie sheet. Using a small spatula, spread each mound into a circle.
Bake for 8-10 minutes, or until browned, rotating the pan back to front after 4 minutes. Cool on the cookie sheet for about 1 minute, then transfer to wire racks to cool completely.
In a small saucepan, combine the brown sugar, whipping cream, and butter. Bring to a boil over medium-high heat; boil for 3 minutes. Remove 1/3 c of the sauce; refrigerate until chilled. To remaining sauce add 2 tbsp liqueur; set aside.
Combine pecan pieces and 1/4 c of the sugar in food processor; pulse until it resembles coarse crumbs (do not overprocess.) Transfer to medium bowl and stir in melted butter.
Press nut mixture into bottom and halfway up sides of a 9-inch springform pan. Wrap outside of pan with 2 sheets of aluminum foil; bake in 325 degree F oven for 15 minutes.
Beat cream cheese with remaining 3/4 c of sugar. Add eggs, one at a time, beating just until blended. Stir in 1/4 c liqueur. Pour cream cheese mixture into nut crust. Drizzle the 1/3 c chilled sauce on top; gently swirl with knife.
Place foil-wrapped cake in a 1 inch water bath; return to 325 degree F oven for 1 hour. Turn oven off, leaving cheesecake in oven without opening the door for another hour (prevents cake from cracking.) Cool on wire rack.
Break floretines into pieces (1-2 inches); line top of cake with pieces. Drizzle melted chocolate over the top, then frigerate cake for 4 hours or overnight. Serve with warmed remainder sauce.