Here we go y’all.
I’m back and I’m motivated.
The reason I started this blog was out of sure passion.
Passion for food, passion for writing, passion for story-telling, passion for life, passion for family…I guess you could say I’m a passionate person 😉
This past year has been kind of crazy/interesting/a roller coaster ride is how I would describe it.
Earlier in the year, I had my heart ripped out of my chest, stomped on, and broken by a guy whose name doesn’t even matter to me now.
I started dating someone a few weeks ago.
This past Sunday wasn’t the best day if ya know what I mean.
I’m not going to go into details.
I really, really, really like this guy.
I mean, EXTREMELY.
See those all caps? Mhhhhm I don’t mess around 😉
And no, I don’t fall fast and hard for every guy I meet.
In fact, it was super hard for me to open up to anyone for the longest time.
This time though…this time was different.
I’ve never felt so comfortable with someone in my life…dating wise.
I know, i know, dating can be scary, nerve-wrecking, especially when you start to really like someone.
But not for me. I get super excited.
I truly have to say, I am sooooooooo proud of the woman that I have become.
I have a huge heart.
Especially when it comes to respecting another person’s life situation/feelings/what they have been or are going through.
I’ve learned that sometimes someone may be going through something in their life that they are struggling with.
So, I don’t judge. I’ve been through my hell.
Not to say it doesn’t hurt when things crumble, I mean…I’m human.
Butttttttttttt I can’t fault that person.
Unfortunately, I spent my time chasing the wrong guy last time and now I don’t have the energy left to chase the absolutely, without a doubt, right one. It’s also my turn for someone to come after me.
I deserve it. I’m worth it. I can also make a killer cheesecake 😉
Anyway, y’all know I’m a dessert person and one date night, we shared this amazing pecan praline cheesecake.
Y’all…pralines are my fave and let me tell you…there were chunks of sweet pecans inside of this cheesecake.
Y’all know I’m a crust type of gal.
Y’all…this crust. Well…this crust is 100!
I just can’t even begin to tell you.
And then there is this perfect creamy cheesecake filling.
Now, I didn’t put pecans inside this cheesecake but….the topping.
Oh my TEXAS!
It’s over the top…basically everything you love about a chewy pecan praline.
I mean, I have absolutely no words.
I believe this is what dreams are made of.
I’m also pretty sure this is what heaven tastes like.
I think I really channeled all of my emotions into this damn cheesecake.
I don’t have any regrets about this cheesecake…none at all.
I think I’m in love.
I’m also 100% positive that if someone were to marry me based on my ability to make cheesecake…I’m a shoe in. 😉
- For the crust:
- 2 c. honey graham cracker crumbs
- ½ c. melted coconut oil
- For the filling:
- 1 c. sugar
- 16 oz. cream cheese, room temperature
- ¼ c. coconut milk (or regular milk, coconut milk is all I had on hand)
- 2 large eggs, at room temperature
- 2 T. mexican vanilla extract
- For the pecan praline topping:
- 1 stick of unsalted butter
- 1 c. light brown sugar
- ½ c. heavy whipping cream
- ½ t. salt
- 1¼ c. pecans, toasted and roughly chopped
- 2 t. mexican vanilla extract
- Preheat the oven to 350 degrees F. Grease a large pie pan with non-stick cooking spray.
- In a large mixing bowl, mix the crust ingredients together until full moistened and combined.
- Press the crust mixture into the pie plate.
- Bake for 10-15 minutes or until set and golden brown around the edges.
- Remove the crust from the oven and let cool. Lower the temperature to 300 degrees F.
- For the filling, beat together the brown sugar and cream cheese until smooth.
- Add in the milk, eggs, and vanilla and mix well. Spread the filling evenly into the baked crust.
- Bake for about 30-35 minutes or until the middle is no long jiggly. Let the cheesecake cool completely.
- For the pecan praline topping, combine the butter, brown sugar, heavy whipping cream, and salt in a medium saucepan over medium-low heat.
- Bring the mixture to a slow boil and cook for 3 minutes until the sugar is dissolved and a smooth caramel sauce forms.
- Remove the sauce from the heat and stir in the toasted pecans and vanilla.
- Let cool for about 10 minutes and then pour the warm pecan praline mixture over the cooled cheesecake.
- Refrigerate for at least 4 hours or overnight if preferred before cutting slices with a sharp knife.