{"id":22,"date":"2013-12-11T02:32:25","date_gmt":"2013-12-11T02:32:25","guid":{"rendered":"http:\/\/eatingcardinals.com\/?p=22"},"modified":"2013-12-13T02:56:46","modified_gmt":"2013-12-13T02:56:46","slug":"praline-cheesecake","status":"publish","type":"post","link":"http:\/\/eatingcardinals.com\/?p=22","title":{"rendered":"Praline Cheesecake"},"content":{"rendered":"

\"praline\"<\/a><\/p>\n

2 cups crushed shortbread cookies (about 28 cookies)<\/span><\/p>\n

3 tablespoons butter, melted<\/p>\n

4 pralines, coarsely crumbled<\/p>\n

5 (8-ounce) packages cream cheese, softened<\/p>\n

1 \u00be cup sugar<\/p>\n

2 tablespoons all-purpose flour<\/p>\n

1 \u00bd teaspoons vanilla extract<\/p>\n

4 large eggs<\/p>\n

2 egg yolks<\/p>\n

1\/3 cup whipping cream<\/p>\n

1 teaspoon grated lemon rind<\/p>\n

2\u00a0 8-ounce containers sour cream<\/p>\n

1\/3 cup sugar<\/p>\n

Garnish: crumbled pralines<\/p>\n

Combine cookie crumbs and butter.\u00a0 Press into bottom and up sides of a greased 10-inch springform pan.\u00a0 Bake at 350 degrees for 8 minutes.\u00a0 Cool on a wire rack.\u00a0 Sprinkle coarsely crumbled pralines over crust.\u00a0 Beat cream cheese at medium speed with an electric mixer until creamy.\u00a0 Gradually add 1 \u00be cups sugar, flour, and vanilla; beating until smooth.\u00a0 Add eggs and egg yolks, 1 at a time, beating just until yellow disappears.\u00a0 Stir in whipping cream and lemon rind.\u00a0 Pour in crust.\u00a0 Place on a foil-lined baking sheet.\u00a0 Bake at 350 degrees on lower oven rack 10 minutes.\u00a0 Reduce oven temperature to 325 degrees and bake 1 hour and 20 minutes or until almost set.\u00a0 Cool on wire rack 1 hour.\u00a0 Stir together sour cream and 1\/3 cup sugar; spread over cheesecake.\u00a0 Bake at 325 degrees for 10 minutes.\u00a0 Cool on a wire rack.\u00a0 Cover and chill 8 hours.\u00a0 Remove sides of pan.\u00a0 Garnish with pralines, if desired.<\/p>\n

 <\/p>\n

Pralines:<\/p>\n

\u00be cup firmly packed light brown sugar<\/p>\n

\u00be cup sugar<\/p>\n

\u00be cup half-and \u2013half<\/p>\n

3 tablespoons butter<\/p>\n

1 1\/4 cup coarsely chopped pecans<\/p>\n

\u00bd teaspoons vanilla extract<\/p>\n

Butter bottom of a heavy 3-quart saucepan.\u00a0 Cook brown sugar and next 3 ingredients in saucepan over low heat, stirring constantly, until sugars dissolve; stir in pecans.\u00a0 Bring to a boil over medium heat, cook, stirring occasionally, 6-8 minutes or until a candy thermometer registers 238 degrees (soft ball stage).\u00a0 Remove from heat.\u00a0 Stir in vanilla; let stand 3 minutes.\u00a0 Beat with a wooden spoon 3 minutes or until mixture begins to thicken.\u00a0 Working rapidly, drop by tablespoonfuls onto waxed paper.\u00a0 Let stand until form.<\/p>\n

Gina Tiedemann<\/p>\n

\"DSCF4242\"<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

2 cups crushed shortbread cookies (about 28 cookies) 3 tablespoons butter, melted 4 pralines, coarsely crumbled 5 (8-ounce) packages cream cheese, softened 1 \u00be cup sugar 2 tablespoons all-purpose flour 1 \u00bd teaspoons vanilla extract 4 large eggs 2 egg yolks 1\/3 cup whipping cream 1 teaspoon grated lemon rind 2\u00a0 8-ounce containers sour cream … <\/p>\n

Continue reading “Praline Cheesecake”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[2],"tags":[],"class_list":["post-22","post","type-post","status-publish","format-standard","hentry","category-desserts"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p4a7aC-m","jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/posts\/22","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22"}],"version-history":[{"count":3,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/posts\/22\/revisions"}],"predecessor-version":[{"id":73,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/posts\/22\/revisions\/73"}],"wp:attachment":[{"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}