TAMMI ARENDER / "ON THE MENU"
WHITE CHOCOLATE CHEESECAKE WITH PRALINE SAUCE
Crust:
2 2/3 cups Nilla wafers
1 Tbsp sugar
2 tbsp melted butter (cooled)
1 tsp vanilla
1/2 cup toasted pecans
In a small food processor combine vanilla wafers, sugar butter and nuts. Pulse until all cookies are now crumbs. Spray springform pan with non-stick cooking spray until bottom is completely covered. Put in freezer for 10 or 15 minutes to set.
Cheesecake:
16 oz cream cheese
1 can condensed milk
½ cup sour cream
¼ cup sugar
2 eggs
2 egg yolks
¼ cup Godiva White Chocolate Liqueur
In a large bowl soften cream cheese for about 45 seconds in microwave. Then cream with hand mixer till fluffy. Slowly add the condensed milk until completely combined. Add eggs, yolks and sugar and liqueur. Add sour cream. Pour into crust and bake at 325 degrees for 45 -50 minutes. Remove from oven and let cool. Then chill for at least 4 hours.
Praline Sauce:
½ cup light brown sugar
½ cup heavy cream
¼ cup butter
1 cup pecans (or walnuts)
2 tsp vanilla
In a cast iron skillet combine brown sugar, heavy cream, and butter on medium heat. When it comes to boil, let it boil for 2 minutes. Remove from heat and add pecans and vanilla. Serve warm on top of cheesecake slices.
