Rustic Cheesecake with Praline Sauce

1. 1

   Preheat oven to 325 degrees.

2. 2

   In a mixing bowl, combine the ground wafers and melted butter, together.

3. 3

   Mix well.

4. 4

   Press the crust on the bottom of a 10-inch spring-form pan.

5. 5

   In a food processor fitted with a metal blade, puree the cream cheese until smooth.

6. 6

   Add 2 cups of sugar and process until incorporated.

7. 7

   With the machine running, add the eggs, one at a time.

8. 8

   Add the cream, flour, salt and 1 teaspoon vanilla, mix well.

9. 9

   Using a rubber spatula, scrape down the sides of the processor.

10. 10

    Process until the batter is smooth.

11. 11

    Pour the batter over the crust.

12. 12

    Bake for 1 hour and 15 minutes or until the center is firm.

13. 13

    Remove from the oven and run a knife around the sides of the pan.

14. 14

    Cool on a wire rack.

15. 15

    Serve either at room temperature or chilled.

16. 16

    In a heavy-bottomed saucepan, combine the remaining sugar, brown sugar, corn syrup, butter, pinch of salt, and condensed milk.

17. 17

    With a wooden spoon, stir until the sugar dissolves.

18. 18

    Continue to cook, stirring, until smooth and light brown, about 8 minutes.

19. 19

    Add the remaining vanilla and pecan pieces and continue to cook, stirring, until the mixture reaches 234 to 240 degrees F on a candy thermometer or the soft ball stage.

20. 20

    Remove from the heat and pour over the cheesecake.

21. 21

    Let sauce cool and then slice into individual servings.

22. 22

    Garnish each slice with a dollop of whipped cream and a sprig of mint.

* Per serving · 4 servings · Values may vary.