Sour Cream Cheesecake with Praline Sauce

This is a holiday favorite at our house! I also make it for a lot of church potlucks - that way I get a little bit, and the rest goes home with someone else - otherwise I would eat way more than I need to! LOL

 

Crust:

• 1 1/2 cups graham cracker crumbs
• 4 tbsp sugar
• 1/2 stick melted butter

 

Filling:

•  3 8-oz packages cream cheese, at room temperature
• 1 cup sugar
• 5 large eggs
• 1 tbsp vanilla extract

 

Topping:

•  1 1/2 cups sour cream
• 4 tbsp sugar
• 1 tsp vanilla extract

 Praline Sauce:

• 2 tbsp light brown sugar
• 2 tbsp corn starch
• 1 cup dark corn syrup
• 1/2 cup chopped pecans
• 1 tsp vanilla

1. Preheat oven to 350.
2. For crust, stir together graham cracker crumbs, sugar, and butter - pat into bottom and sides of a springform pan.
3. For filling, beat together cream cheese and sugar; beat in eggs, one at a time, then add vanilla; pour filling into crust and bake for 1 hour.
4. Remove cake from oven and let cool for 10 minutes.
5. For topping, mix sour cream, sugar, and vanilla until well blended; spread over top of warm cheesecake and return to oven for 5 minutes.
6. Cool cake to room temperature in pan, then cover with plastic and refrigerate overnight.
7. To serve, loosen cake from pan with a knife, then remove sides of pan.
8. To make sauce, mix brown sugar and cornstarch in a small saucepan; add in corn syrup and cook over medium heat, stirring constantly until thick; remove from heat, stir in nuts and vanilla, and cool slightly. Pour over cheesecake before serving.