Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup chopped pecans
- 1/2 cup sweetened shredded coconut
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/2 cup praline sauce (store-bought or homemade)
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the graham cracker crumbs, chopped pecans, shredded coconut, and 1/4 cup granulated sugar. Mix well.
3. Add the melted butter to the mixture and stir until well combined.
4. Press the mixture into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to press the mixture firmly into the bottom of the pan.
5. Bake the crust for 10 minutes, then remove from the oven and let cool.
6. In a large mixing bowl, beat the cream cheese and 1 cup granulated sugar with an electric mixer until smooth.
7. Add the eggs, one at a time, beating well after each addition.
8. Add the heavy cream and vanilla extract and beat until well combined.
9. Pour the cheesecake batter over the cooled crust.
10. Drizzle the praline sauce over the top of the cheesecake batter.
11. Use a knife to swirl the praline sauce into the cheesecake batter.
12. Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
13. Remove the cheesecake from the oven and let cool to room temperature.
14. Chill the cheesecake in the refrigerator for at least 2 hours before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 50 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe makes 8-10 servings.
Nutritional information:
- Calories: 610
- Fat: 47g
- Saturated Fat: 25g
- Cholesterol: 215mg
- Sodium: 390mg
- Carbohydrates: 41g
- Fiber: 1g
- Sugar: 34g
- Protein: 9g
Substitutions for ingredients:
- Instead of graham cracker crumbs, you can use crushed vanilla wafers or chocolate cookies.
- Instead of pecans, you can use walnuts or almonds.
- Instead of sweetened shredded coconut, you can use unsweetened shredded coconut.
Variations:
- Instead of praline sauce, you can use caramel sauce or chocolate sauce.
- You can add 1/2 cup of chopped chocolate to the cheesecake batter for a chocolate twist.
- You can add 1/2 cup of chopped dried fruit, such as apricots or cranberries, to the cheesecake batter for a fruity twist.
Tips and tricks:
- Make sure the cream cheese is softened before mixing it with the other ingredients.
- Use a flat-bottomed glass to press the crust mixture firmly into the bottom of the pan.
- Swirl the praline sauce gently into the cheesecake batter to create a marbled effect.
- Chill the cheesecake for at least 2 hours before serving to allow it to set properly.
Storage instructions:
- Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat a slice of cheesecake, microwave it for 10-15 seconds or until slightly warm.
Presentation ideas:
- Serve the cheesecake on a decorative plate or cake stand.
- Garnish the cheesecake with whipped cream and chopped pecans.
Garnishes:
- Whipped cream
- Chopped pecans
- Shredded coconut
- Fresh berries
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Mixed green salad
- Roasted vegetables
Troubleshooting advice:
- If the cheesecake cracks, it may have been overcooked or cooled too quickly. To prevent cracking, bake the cheesecake until the edges are set and the center is slightly jiggly, and let it cool to room temperature before chilling in the refrigerator.
Food safety advice:
- Make sure to use pasteurized eggs to reduce the risk of foodborne illness.
- Store leftover cheesecake in the refrigerator and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
- Cheesecake is believed to have originated in ancient Greece, where it was served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
- Sweet
- Creamy
- Nutty
- Coconutty
- Caramel-y
Serving suggestions:
- Serve the cheesecake as a dessert after a dinner party or special occasion.
- Cut the cheesecake into small squares and serve as a sweet snack or treat.
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Taste: Sweet, Creamy, Nutty, Coconutty, Caramelized