A rich cinnamon cheesecake with a decadent pecan praline sauce.
¼ C unsalted butter, melted
1½ C Shortbread Cookie Crumbs
4 8 oz pkgs Philadelphia cream cheese
1 cup Domino sugar
4 tablespoon sour cream
2 teaspoon vanilla
1 teaspoon McCormick ground cinnamon
1 cup chopped pecans
¼ cup butter
1 cup packed Domino Dark Brown Sugar
¾ cup light cornsyrup
3 Tbsp Flour
4 oz evap milk
No nutrition information available
Combine the butter and crumbs and press onto bottom of 9-inch springform pan. Bake at 325° F for 10 minutes
Preheat oven to 300° F with pan of water in oven. Beat cream cheese until smooth. Add sugar and beat until smooth scraping sides frequently. Add sour cream, vanilla and cinnamon beating until thoroughly mixed scraping sides frequently. Add eggs one at a time mixing well with each one. Pour cheesecake filling into springform pan over shortbread crust and bake for 1 hour and 20 minutes at 275° F. Allow to cool before removing from pan. Chill. Top with Praline Topping (below) before serving.
Toast pecans at 300° F for 15 min. Melt butter in a saucepan; add brown sugar, corn syrup and flour. Stir well. Bring mixture to a boil; reduce heat and let simmer 5 minutes, stirring constantly. Remove from heat and let cool for 7 minutes. Stir in milk and pecans.