1-1/8 cups sorghum syrup, divided
1-3/4 cups graham cracker crumbs
4 packages (8 ounces each) cream cheese, softened
1/2 cup sour cream
1/3 cup packed light brown sugar
2 tablespoons all-purpose flour
1 cup sorghum syrup
1-1/2 teaspoons vanilla extract
4 large eggs
Topping
1 package (6 ounces) pecan halves
2 tablespoons packed light brown sugar
4 tablespoons sorghum syrup, divided
6 tablespoons unsalted butter
1/2 cup packed light brown sugar
3 tablespoons heavy cream
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
Heat oven to 325 degrees. Lightly spray bottom and sides of 9-inch nonstick springform pan with removable rim. Place pan over center of three 18-inch sheets of heavy-duty foil and securely wrap foil around outside bottom and sides of pan.
For cheesecake, in small bowl, combine butter and 2 tablespoons sorghum syrup. In medium bowl, toss graham cracker crumbs and sorghum butter mixture together until crumbs are moistened.
Press crumb mixture evenly into bottom of prepared pan. Bake 8 minutes to form crust; remove from oven and cool 10 minutes over wire rack.
In large bowl use electric mixer on medium speed to beat cream cheese, sour cream, brown sugar and flour for 3 minutes, or until well blended and smooth. Gradually add 1 cup sorghum syrup, vanilla and eggs (one egg at a time) and continue beating 3 minutes longer from low speed increasing to medium speed, or until mixture is well blended and creamy.
Pour filling evenly over crust in pan. Place pan in center of large baking pan (e.g., roasting pan) and pour 1 inch of hot water into large baking pan, around filled prepared pan.
Bake for 1 hour, 15 minutes or until center is almost set but slightly jiggles.
Remove from oven, remove cheesecake from baking pan and gently remove wrapped foil from cheesecake. Place cheesecake onto wire rack to cool for 15 minutes.
Run thin, sharp knife around edge of pan to loosen edges; cool in pan 2-3 hours in refrigerator.
Meanwhile, prepare pecans. Increase oven temperature to 350 degrees. Line baking sheet with large sheet of parchment paper.
In a bowl, sprinkle brown sugar and drizzle 1 tablespoon sorghum syrup over pecans. Using large spoon, toss to evenly coat and spread pecans flat over parchment paper-lined pan.
Bake pecans for 8 minutes or until lightly browned and glazed. Place pan over wire cooling rack, use large spoon to separate and evenly coat pecans; let cool 10 minutes.
In heavy-duty 1-quart nonstick saucepan, melt butter over medium heat. Add brown sugar and 3 tablespoons sorghum syrup into melted butter and cook 2-3 minutes or until blended and heated through, stirring constantly.
Stir heavy cream, vanilla and salt into mixture; continue stirring constantly until praline mixture comes to a boil. Simmer until slightly thickened, about 3 minutes. Stir occasionally. Remove from heat and let cool.
To serve, remove rim of pan from cheesecake. Place cheesecake on large round serving plate. Place glazed pecans flat on top of cheesecake, starting at outer edges and ending in center. Spoon or pour praline topping evenly over top of cheesecake.
All materials courtesy of Family Features. For more recipes, visit www.midwestdairy.com and http://sorghumcheckoff.com
