Paula Deen Pecan Praline Cheesecake

Directions

• Toast the pecans: Preheat the oven to 325°F, then spread 1 1/4 cups chopped pecans on a rimmed baking sheet. Toast them for 10 minutes, and grease a second baking sheet with butter, oil or cooking spray.
• Boil the praline: Melt 1 stick of butter in a large saucepan over medium heat, then stir in 1 cup brown sugar and 1 tablespoon water. Turn the heat to medium-high and boil rapidly for 7 minutes.
• Swirl in the pecans: Add the baking soda and the warm pecans, then swirl the pan to mix them in without stirring. Take care, because the mixture spatters a bit.
• Spread the praline: Once the bubbling settles, swirl in 1 teaspoon vanilla and pour the mixture onto the greased baking sheet. Spread it as thin as you can with a small buttered spatula, then let it cool before chopping.
• Make the crust: Preheat the oven to 350°F, then combine the gingersnap crumbs, 3 tablespoons brown sugar, 1/2 cup chopped pecans and 6 tablespoons melted butter in a bowl. Press the mixture onto the bottom and slightly up the sides of a 9-inch springform pan.
• Bake the crust: Bake the crust for 9 to 10 minutes, until it smells toasty and feels firm. Set it aside to cool and lower the oven to 325°F.
• Beat the cream cheese: Beat the 3 packages of cream cheese at low speed for 3 to 5 minutes, until smooth and creamy. Gradually add 1/2 cup brown sugar, 3/4 cup granulated sugar and the salt. Then beat about 10 minutes until no lumps remain, scraping down the bowl now and then.
• Add the eggs: Whisk the eggs, 3/4 cup heavy cream and 1 teaspoon vanilla in a small bowl. With the mixer running, stream it into the cream cheese mixture and beat for 2 to 3 minutes until smooth.
• Fold in praline: Fold 1 cup of the chopped praline into the filling with a rubber spatula. Pour it into the crust and smooth the top.
• Bake the cheesecake: Bake for 40 to 45 minutes, until the edges are set but the center still jiggles. Cool it completely at room temperature, then cover with plastic wrap and refrigerate at least 8 hours or overnight.
• Top and serve: Whip 3/4 cup heavy cream, the sour cream and 2 tablespoons granulated sugar at medium-high speed until medium peaks form. Fold in 1/2 cup praline, spread it over the cheesecake, then slice with a hot, dry knife.