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Sunday, November 18, 2012

Double Crusted Pecan Praline CheeseCake

I created a recipe for Pecan Praline Cheesecake.  But I tweaked it a little.....
I doubled the recipe and placed 1/2 the pecan mixture on the bottom and the other 1/2 on the top.
It had to be cooked longer.... 1 hour and 10 minutes.
This is when I took it from the oven.  It will settle back down as it cools.   Can't wait to try it at the pot luck tonight......
Right now I am having to rush the cooling in the freezer.  Yikes!

2 comments:

Milena said...

Please share how you did it! Do you think I could replace the pecan nuts with other nuts?

Mike and Christie said...

I had to make a double recipe because we went to a church dinner.
It turned out well, but I don't think it had time to cool enough.

I am going to make one for Thanksgiving Dinner, and will put step by step directions with photos.

But
For a regular sized cheese cake, make a double portion or even just 1.5 portion of the pecan mixture.
Pour 1/2 in the bottom, then normal portion of cheese cake mixture and then very gently pour the rest on the top and very gently make sure it covers the whole cake.
Then bake.
It will come out very crunchy outside and creamy inside.
I am also going to try another tweak. I want my cheese cake to be firmer. I was doing some studying last night and it was suggest less or no whipping creme.
So, as you see, I'm still tweaking!
I think different nuts would work just fine!

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