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To make the praline sauce, in a small heavy saucepan stir together the brown sugar and cornstarch. Stir in the corn syrup and cook over medium heat, stirring constantly, until thick. Remove the pan from the heat and stir in the nuts and 1 teaspoon vanilla. Cool slightly. Serve the cheesecake, passing the sauce in a bowl with a small ladle.
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Bake for 30 minutes. While the cheesecake is baking, mix sugar and butter until blended. Add eggs and corn syrup and mix until everything is well combined. Add the pecans and mix well. After the cheesecake has baked for 30 minutes, remove from the oven and spoon the pecan praline mixture evenly over the top.
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Let crust cool before proceeding.) Combine pecans and 3 tablespoons melted butter on a baking sheet. Toast in a 350 degree oven until golden, about 5 to 8 minutes. Let cool and set aside ½ cup of pecans for topping. Using an electric mixer, beat cream cheese, 1 ¼ cups dark brown sugar, and flour until smooth.
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Preheat the oven to 350°F. In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
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Praline Topping. Take a heavy saucepan at medium heat and combine all the ingredients -except the pecans-. Stir the mixture until it boils. Once this happens, turn the heat down to low. Keep stirring. Using a candy thermometer, cook the mixture until it reaches 115 degrees Celsius. After that, remove from the heat.
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Instructions. Arrange oven racks so cheesecake will be baking in the center of the oven. Preheat the oven to 300 degrees. In a food processor, blend the graham cracker crumbs, brown sugar, and almonds until the almonds are chopped up and blended in well. Add the melted butter and blend just until combined.
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Bake for 10 minutes. Let cool on a wire rack for 30 minutes. Place pan in an oven roasting bag. Reduce oven temperature to 325°. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until creamy. Gradually add flour, vanilla, and remaining 1¼ cups sugar, beating until smooth.
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To make the praline: Preheat the oven to 325 °F. Spread 1 1/4 cups chopped pecans on a rimmed baking sheet and toast for 10 minutes. Grease another rimmed baking sheet with butter, oil, or cooking spray. In a large saucepan, melt 1 stick of butter over medium heat. Stir in 1 cup brown sugar and 1 tablespoon water.
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To make the praline topping: Preheat the oven to 350 degrees. Arrange the pecans on a baking sheet in a single layer and toast them for 7 to 9 minutes, until golden brown and aromatic. Coarsely chop the nuts. Stir together the brown sugar, cream, and butter in a saucepan set over medium heat.
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Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet. Bake until center is almost set, 55-60 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled. Remove rim from pan. In a microwave, melt caramels with milk; stir until smooth.
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Mix the cookie crumbs and butter and then press the mixture into the bottom and up the sides of a 9" springform pan. Bake at 375F for about 10 minutes. Set aside. When cool cover the outside of the pan with heavy duty aluminum foil, making sure it is at least ¾ of the way up the pan.
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Reduce oven temperature to 300°F (148°C). 6. In a large bowl, beat the cream cheese, brown sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
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Heat oven to 325°F. Crush 50 wafers finely; mix with 1/4 cup sugar and margarine. Press onto bottom of 9-inch springform pan. Stand remaining wafers around edge of pan, pressing gently into crust to secure. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well.
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Stir in whipping cream and lemon rind. Pour in crust. Place on a foil-lined baking sheet. Bake at 350 degrees on lower oven rack 10 minutes. Reduce oven temperature to 325 degrees, and bake 1 hour and 20 minutes or until almost set. Cool on wire rack 1 hour. Stir together sour cream and 1/3 cup sugar; spread over cheesecake.
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Place in refrigerator until fully chilled, at least 6 hours or up to 24 hours. Meanwhile, prepare the Praline Topping: Cook butter and brown sugar in a saucepan over medium-high, stirring often, until melted and beginning to bubble, 3 to 5 minutes. Reduce heat to medium-low; whisk in milk and bourbon. Cook, whisking constantly, until thickened.
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Pecan Praline Topping: When ready to serve the cheesecake, make the pecan praline topping. Add butter, brown sugar, and karo syrup into a medium pot. Heat over medium low heat and stir until melted. Add heavy cream and cook for several minutes, stirring, until competely smooth. Remove from heat and fold in pecans.
