Fantastic! I had never made pecan praline before and it was a little finicky. The first time, I took it off the heat too early and the sugar just crystallized. The time mentioned in the recipe to caramellize the sugar was not long enough for me. My advice is to turn the heat high and stand by so you can watch the sugar go from foamy white bubbling to clear golden brown. The crust of the cheesecake got rave reviews at a Thanksgiving dinner this past weekend and was even compared favourably to a professionally made pumpkin cheesecake someone in the group had had earlier the same day. Very yummy and I will make this again for sure!
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Fantastic! I had never made pecan praline before and it was a little finicky. The first time,...