Chef Jennifer Hughes' Steen's Cheesecake with Pecan Praline Topping
Ingredients
- 32 ounce Cream Cheese
- 1 cup Sugar
- 1/4 cup + 1 Tbsp Steen's Syrup
- 4 Large Eggs
- 1 1/2 teaspoon Vanilla Extract
- 2 1/2 cup Chocolate Cookie Crumbs
- 1/4 cup + 1 Tbsp Flour
- 5 tablespoon + 2 oz Butter
- 3/4 cup Brown Sugar
- 6 ounce Cream
- 1 cup Natural Pecans, Toasted
- 1/4 teaspoon Salt
Directions
BAKING:
- Combine chocolate cookie crumbs, flour and 5 tbsps of melted butter in mixing bowl. Then, press onto bottom and sides of 9" springform pan.
- Beat cream cheese and 1 cup of sugar until smooth. Next, add in 1/4 cup of Steen's syrup and mix until fully combined.
- Add in eggs 1 at a time, followed by 1 tsp vanilla. Pour into prepared crust.
- Bake at 325° F for 55 minutes - 1 hour. Turn off oven, open door and let cheesecake sit for 30 minutes.
TOPPING:
- Melt 2 oz of butter in saucepan. Then stir in brown sugar, 1 tbsp of Steen's syrup and cream. Continue to cook until mixture reaches 220° F (about 3-4 minutes).
- Take off heat and stir in pecans, salt & 1/2 tsp of vanilla extract.
- Allow to cool slightly before pouring on top of cheesecake.
- Refrigerate until set.
- Serve and enjoy!
