PECAN PRALINE CHEESECAKE Recipe
gingerbread crust, caramel sauce, spiced pomegranate reduction
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Ingredients
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Crust and Filling
Method
Preparation
Prepare the Gingerbread Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine crushed gingerbread cookies and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.
Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add in the brown sugar and mix until fully incorporated. Beat in the eggs, one at a time, then stir in vanilla extract and sour cream until smooth. Fold in chopped pecans.
Combine and Bake
Pour the cheesecake filling over the cooled gingerbread crust. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
Chill and Serve
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight. Before serving, drizzle with caramel sauce and spiced pomegranate reduction.
