The Cowboy Cook Jeff Tracy has a recipe for Praline Pecan Cheesecake.
1 Package of Graham Crackers crumbs
3 Tablespoons of melted unsalted butter
2 ½ lbs. of cream cheese
1 ¾ cups granulated sugar
3 Tablespoons of all-purpose flour
2 egg yokes
¼ cup heavy whipping cream
1 tsp. corn starch
½ cup grade A maple syrup
4 oz. Pecans halves
1/3 cup Frangelico
1 Spanish coffee for the cook
Cheese Cake Instructions
Pre heat oven to 325*
Let your cream cheese soften on the counter for a couple of hours.
In a mixing bowl mix the cream cheese, one cup of sugar, flour, ¼ cup of Maple syrup, and mix thoroughly. Then add the whole eggs and the additional yokes individually mixing after each one.
Then add the heavy whipping cream and Frangelico and mix some more until smooth. Pour mixture onto the graham cracker crust and bake 1 hour and 15 minutes at 325*
Turn the oven off and crack the door open to let cool for about 30 minutes then in the refrigerator for three to four hours.
Graham Cracker Crust Instructions
Take on package (not the whole box) of graham cracker and grind them in a food processor until they become crumbs. You can also do this by hand with a rolling pin on a cutting board or wax paper.
In a mixing bowl place, the graham cracker crumbs and add the melted butter and ¼ to ½ cup of sugar. (I go for the ½ cup) and mix.
Then take the crust mixture and place it in the bottom of a Spring form baking pan and smooth with your hand, use a disposable glove when doing this. Bake for 10 minutes at 350* then cool. It’s now ready for the cheese cake mixture.
Use ¼ - ½ cup of Maple Syrup and heat in a sauce pan until it starts to bubble. Add 1 tsp. of corn starch and whisk. Add 1 cup of Pecans and continue to stir while taking the pan off the heat.
Pour onto a cookie sheet with parchment paper and let cool in the fridge for about 30 minutes.
Add to the top of the cheese cake and it’s ready to serve.