Ingredients Jump to Instructions ↓

  1. 2 cups 292g / 10oz Graham cracker crumbs

  2. 1/2 cup 73g / 2.6oz Chopped roasted pecans

  3. 2/3 cup 131g / 4.6oz Melted butter

  4. 1 1/2 lbs 681g / 24oz Cream cheese - room temperature

  5. 1/2 lb 227g / 8oz Goat cheese - room temperature

  6. 1 1/2 cups 297g / 10oz Sugar

  7. 1 cup 237ml Sour cream

  8. 3 Eggs

  9. 1 tablespoon 15ml Cornstarch

  10. 1/4 cup 59ml Heavy cream

  11. 1 cup 146g / 5.1oz Crushed Pralines - seeNote

  12. 1 teaspoon 5ml Vanilla

  13. Topping

  14. 1/4 cup 59ml Sour cream

  15. 1/4 cup 36g / 1 1/3oz Goat cheese - room temperature

  16. 3 tablespoons 45ml Honey

  17. 1/4 cup 36g / 1 1/3oz Graham cracker crumbs

  18. 1 cup 237ml Praline sauce or carmel sauce

  19. 1 cup 237ml Candied pecans, store bought

  20. Whipped cream in pastry bag - with star tip

  21. Fresh mint sprigs

Instructions Jump to Ingredients ↑

  1. * Note: See the "Pralines I" recipe which is included in this collection.

  2. Preheat oven to 350 degrees.

  3. In a mixing bowl combine the crumbs, pecans and butter together. Press into a 10-inch springform pan. Allow the crust to come up the sides of the pan.

  4. For the filling: In a food processor, combine the cheese, sugar and sour cream and blend until smooth. Add the eggs one at a time until incorporated. Dissolve the cornstarch in the cream and add to the cream cheese mixture. Fold in the Pralines and vanilla. Pour the filling into the springform and bake for 1 hour or until the cake has set.

  5. For the topping: Combine all the ingredients together and mix until smooth. After removing from the oven, run a knife around the edges of the pan to prevent the cake from cracking. After the cake has cooled spread the topping evenly over the top of the cake and sprinkle the top of the cake with the graham cracker crumbs. Place a piece of the cake in the center of the plate. Drizzle the praline sauce over the cake and sprinkle the pecans around the plate. Garnish with the whipped cream and fresh mint.

  6. This recipe yields 12 servings.


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