Sorghum Pecan Praline Cheesecake

Leave your taste buds dancing for joy with rich, creamy, delicious flavors in every bite, this Sorghum Pecan Praline Cheesecake will leave everyone at your table satisfied. Luscious sorghum syrup, which is naturally high in fiber, iron and protein, surrounds, captures and complements the decadent cheesecake and praline pecan topping. Find more satisfying recipes using sorghum that will keep your taste buds tingling all season long, visit sorghumcheckoff.com

Sorghum Pecan Praline Cheesecake
Author: 
Recipe type: Dessert
 
Ingredients
  • Cheesecake:
  • 6 tablespoons unsalted butter, melted
  • 1⅛ cups sorghum syrup, divided
  • 1¾ cups graham cracker crumbs
  • 4 packages (8 ounces each) cream cheese, softened
  • ½ cup sour cream
  • ⅓ cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 cup sorghum syrup
  • 1½ teaspoons vanilla extract
  • 4 large eggs
  • Topping:
  • 1 package (6 ounces) pecan halves
  • 2 tablespoons packed light brown sugar
  • 4 tablespoons sorghum syrup, divided
  • 6 tablespoons unsalted butter
  • ½ cup packed light brown sugar
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon kosher salt
Instructions
  1. Heat oven to 325 F.
  2. Lightly spray bottom and sides of 9-inch non-stick springform pan with removable rim.
  3. Place pan over center of 3 18-inch sheets heavy-duty foil and securely wrap foil around outside bottom and sides of pan.
  4. For cheesecake, in small bowl, combine butter and 2 tablespoons sorghum syrup.
  5. In medium bowl, toss graham cracker crumbs and sorghum butter mixture together until crumbs are moistened.
  6. Press crumb mixture evenly into bottom of prepared pan.
  7. Bake 8 minutes to form crust; remove from oven and cool 10 minutes over wire rack.
  8. In large bowl use electric mixer on medium speed to beat cream cheese, sour cream, brown sugar and flour, 3 minutes, or until well blended and smooth.
  9. Gradually add 1 cup sorghum syrup, vanilla and eggs (one egg at a time) and continue beating 3 minutes longer from low speed increasing to medium speed, or until mixture is well blended and creamy.
  10. Pour filling evenly over crust in pan.
  11. Place pan in center of large baking pan (e.g., roasting pan) and pour 1-inch of hot water in large baking pan, around filled prepared pan.
  12. Bake 1 hour and 15 minutes or until center is almost set but slightly jiggles.
  13. Remove from oven, remove cheesecake from baking pan and gently remove wrapped foil from cheesecake.
  14. Place cheesecake onto wire rack to cool 15 minutes.
  15. Run thin, sharp knife around edge of pan to loosen edges; cool in pan 2-3 hours in refrigerator.
  16. Meanwhile, prepare pecans.
  17. Increase oven temperature to 350 F.
  18. Line baking sheet with large sheet of parchment paper.
  19. In bowl, sprinkle brown sugar and drizzle 1 tablespoon sorghum syrup over pecans.
  20. Using large spoon, toss to evenly coat and spread pecans flat over parchment paper-lined pan. Bake pecans 8 minutes or until lightly browned and glazed.
  21. Place pan over wire cooling rack, use large spoon to separate and evenly coat pecans; let cool 10 minutes.
  22. In heavy duty 1-quart non-stick saucepan, melt butter over medium heat.
  23. Add brown sugar and 3 tablespoons sorghum syrup into melted butter and cook 2 to 3 minutes or until blended and heated through, stirring constantly.
  24. Stir heavy cream, vanilla and salt into mixture; continue stirring constantly until praline mixture comes to a boil.
  25. Simmer until slightly thickened, about 3 minutes.
  26. Stir occasionally.
  27. Remove from heat and let cool.
  28. To serve, remove rim of pan from cheesecake. Place cheesecake on large round serving plate. Place glazed pecans flat on top of cheesecake, starting at outer edges and ending in center. Spoon or pour praline topping evenly over top of cheesecake.

 

Fayette Woman

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