Praline And Goat Cheese Cheesecake With Praline Sauce

Recipe Ingredients

2 cups	292g / 10oz	Graham cracker crumbs
1/2 cup	73g / 2.6oz	Chopped roasted pecans
2/3 cup	131g / 4.6oz	Melted butter
1 1/2 lbs	681g / 24oz	Cream cheese - room temperature
1/2 lb	227g / 8oz	Goat cheese - room temperature
1 1/2 cups	297g / 10oz	Sugar
1 cup	237ml	Sour cream
3		Eggs
1 tablespoon	15ml	Cornstarch
1/4 cup	59ml	Heavy cream
1 cup	146g / 5.1oz	Crushed Pralines - see * Note
1 teaspoon	5ml	Vanilla
		Topping
1/4 cup	59ml	Sour cream
1/4 cup	36g / 1.3oz	Goat cheese - room temperature
3 tablespoons	45ml	Honey
1/4 cup	36g / 1.3oz	Graham cracker crumbs
1 cup	237ml	Praline sauce or carmel sauce
1 cup	237ml	Candied pecans, store bought
		Whipped cream in pastry bag - with star tip
		Fresh mint sprigs

Recipe Instructions

* Note: See the "Pralines I" recipe which is included in this collection.

Preheat oven to 350 degrees.

In a mixing bowl combine the crumbs, pecans and butter together. Press into a 10-inch springform pan. Allow the crust to come up the sides of the pan.

For the filling: In a food processor, combine the cheese, sugar and sour cream and blend until smooth. Add the eggs one at a time until incorporated. Dissolve the cornstarch in the cream and add to the cream cheese mixture. Fold in the Pralines and vanilla. Pour the filling into the springform and bake for 1 hour or until the cake has set.

For the topping: Combine all the ingredients together and mix until smooth. After removing from the oven, run a knife around the edges of the pan to prevent the cake from cracking. After the cake has cooled spread the topping evenly over the top of the cake and sprinkle the top of the cake with the graham cracker crumbs. Place a piece of the cake in the center of the plate. Drizzle the praline sauce over the cake and sprinkle the pecans around the plate. Garnish with the whipped cream and fresh mint.

This recipe yields 12 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2264 broadcast 03-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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