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Cane River Pecan Company
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Chef Jennifer Hughes' Steen's Cheesecake with Pecan Praline Topping

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Ingredients

  • 2 1/2 cups chocolate cookie crumbs
  • 1/4 cup + 1 Tbsp all-purpose flour
  • 5 Tbsp unsalted butter, melted

Filling Ingredients

  • 32 oz cream cheese, softened
  • 1 cup sugar
  • 1/4 cup Steen's syrup
  • 4 large eggs
  • 1 tsp vanilla extract

Pecan Topping Ingredients

  • 2 oz unsalted butter
  • 3/4 cup brown sugar
  • 1 Tbsp Steen's syrup
  • 6 oz cream
  • 1/2 tsp vanilla extract
  • 1 cup natural pecans, toasted
  • 1/4 tsp salt

Directions:

    1. Preheat oven to 325°F. Grease a 9" springform pan.
    2. Make the crust: Combine chocolate cookie crumbs, flour, and 5 Tbsp melted butter. Press firmly onto the bottom and up the sides of the springform pan.
    3. Make the filling: Beat cream cheese and sugar until smooth. Mix in 1/4 cup Steen’s syrup.
    4. Add eggs one at a time, then 1 tsp vanilla; mix just to combine. Pour filling into prepared crust.
    5. Bake 55–60 minutes. Turn off oven, crack the door, and let cheesecake sit in the oven for 30 minutes. Remove and cool completely.
    6. Make the pecan topping: In a saucepan, melt 2 oz butter; stir in brown sugar, 1 Tbsp Steen’s syrup, and cream. Cook to 220°F (about 3–4 minutes), stirring.
    7. Remove from heat; stir in pecans, salt, and 1/2 tsp vanilla. Cool slightly.
    8. Pour topping over cooled cheesecake. Refrigerate until set. Slice and serve.

    Categories: Jennifer Hughes, Cakes & Pies,

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