Decadent Baked Caramel Praline Cheesecake

Instructions

1. 1

   Preheat oven to 325°F. Grease a 10-inch springform pan and wrap the outside with foil.

2. 2

   In a food processor, combine graham crackers and pecans until finely crushed. Stir in melted butter and press the mixture into the bottom of the prepared pan. Chill for 30 minutes.

3. 3

   In a large bowl, beat the cream cheese and sugar until smooth. Beat in the sour cream, flour, milk, and vanilla. Add the eggs one at a time, beating just until combined. Pour the batter over the chilled crust.

4. 4

   Place the springform pan in a large baking pan and add 1 inch of hot water to the larger pan. Bake for 75-80 minutes, or until the center is almost set and the top appears dull. Remove the springform pan from the water bath and let cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen the cheesecake, then cool for 1 hour longer.

5. 5

   For the caramel topping, in a small heavy saucepan, combine the sugar and water. Cook over medium-low heat, stirring occasionally, until the sugar begins to melt. Continue cooking without stirring until the mixture turns a dark reddish-brown, about 15 minutes.

6. 6

   Reduce the heat to low and gradually whisk in the cream. Cook and stir over medium heat until a candy thermometer reads 225°F. Remove from the heat and stir in the butter and vanilla. Allow the caramel to cool to room temperature.

7. 7

   Spread the caramel topping evenly over the cheesecake, being careful not to scrape the sides of the pan. Garnish with the toasted pecan halves. Refrigerate the cheesecake overnight before removing the springform pan.