Honey Cheesecake with Pecan Praline Topping Recipe
Recipe Description:
Slightly thin but delicious in flavor, this basic honey cheesecake is easier to eat than super-sweet cheesecakes sweetened with sugar. The crust is a gluten-free crust making this recipe happily gluten-free for those who can't have gluten.
Recipe
Instructions:
Preheat oven to 350° F. Blend nuts (I used only pecans, a mixture is fine), oatmeal and spices in a food processor or blender. With machine running, add the raisins and continue to puree until the mixture has the consistency of crunchy coarse meal. Add melted butter last.
Press the mixture into the bottom of a spring form cheesecake pan. Bake at 350° for 12-15 minutes or until lightly browned. Watch it carefully, as nut crusts burn easily. Cool completely before filling.
Blend cream cheese with honey until smooth. Beat in eggs and yolks. Add remaining ingredients and beat until smooth. Turn into prepared crust and bake at 300° F for 50-55 minutes or until set. Cool and refrigerate until thoroughly chilled.
Toast pecans at 350° F until lightly brown and toasty (approximately 10 minutes). Remove from oven and set aside.
Combine butter and sucanat over medium heat and stir until smooth. Stir in cream and salt and bring to a boil. Simmer until just thickened. Remove from heat and add pecans.
Pour over cheesecake and refrigerate until firm. I left the cheesecake in the spring form pan so that the sides would keep the praline from coming off. It worked well. I left it on until the praline was firm.
Comments and Reviews