Ingredients

Pecan Praline 1 cup (250 mL) lightly toasted pecan halves tsp (4 mL) ground white pepper 1 cup (250 mL) sugar 2 tbsp (25 mL) white corn syrup cup (50 mL) water Crust 2 cups (500 mL) graham cracker crumbs 2 tbsp (25 mL) sugar ⅓ cup (75 mL) unsalted butter, melted Cheesecake Three 225 g pkgs cream cheese, room temperature ⅔ cup (150 mL) golden brown sugar, packed 2 tbsp (25 mL) cornstarch 1 tbsp (15 mL) vanilla extract tsp (1 mL) salt 3 large eggs, room temperature

Description

The Sweetness Of Caramelized Pecans Is Lightened By The Light Heat Of White Pepper. The Layer Of Praline Nestled In The Centre Of The Cheesecake Becomes Fluid, Turning Into A Sticky Caramel Sauce When Sliced.

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