DIRECTIONS MAKE THE CRUST: Position a rack in the center of the oven and preheat the oven to 375°F. Spray a 9-inch springform pan with cooking spray. Line with a round of parchment paper and

wrap the bottom of the pan in two layers of heavy-duty foil. In a medium bowl, stir together the cookie crumbs and brown sugar. Add the melted butter and mix until combined. Dump the crumb

mixture directly into the pan. Using the bottom of a cup, press the crumbs into the bottom and slightly up the sides until set. Bake until golden, 15 to 18 minutes. Cool on rack. Reduce the

oven temperature to 300°F. MAKE THE FILLING: In a stand mixer fitted with the paddle, mix the cream cheese for 1 minute until smooth. Scrape down the bottom and sides of the bowl. With the

beating until incorporated after each addition. Scrape down the sides of the bowl at least once. Remove the bowl from the mixer, scrape the bottom and sides of the bowl, and clean off the

paddle. With the mixer on low speed, gradually beat in the heavy cream and salt. Scrape down the sides of the bowl again and beat for another minute. The batter should be smooth. Add the

chopped pecans and stir to mix until combined. Fill the springform pan with the batter and tap it on the counter a couple of times to release any air bubbles. Place the springform pan with

the baked crust in the center of a sheet pan. Place the sheet pan on the pulled-out center oven rack. Pour hot water into the sheet pan to come up 1 inch. Bake until the center barely

jiggles when lightly shaken and the top is set and barely golden, 90 to 105 minutes. Check the cheesecake regularly after 1½ hours. A skewer inserted into the center of the cheesecake should

come out with coagulated custard, and the skewer inserted into the side should come out clean. Turn off the oven and let the cheesecake sit with the oven door slightly ajar for 30 minutes.

When the water is cool enough to remove the pans, carefully remove them from the oven. Take the cheesecake off the sheet pan and place it on a towel-lined cooling rack. Remove the foil. Let

cool at room temperature for 30 minutes. Wrap in plastic wrap and place in the refrigerator to cool completely, preferably overnight. To remove the springform ring, carefully run a warm

sharp knife around the sides of the pan, release the clasp, and spread the ring as wide as possible. Carefully push the cheesecake up from the bottom of the pan to remove the sides. Use the

tip of a sharp knife to release the bottom of the pan. It should just pop off. MAKE THE PRALINE TOPPING: In a small saucepan, combine the brown sugar, evaporated milk, and butter. Set over

low heat, stir and mix until smooth, 3 to 5 minutes. Watch closely and stir constantly. Strain through a fine-mesh sieve. Stir in the vanilla. Cool to room temperature. The topping can be

made ahead and refrigerated for up to 3 days. Bring to room temperature before using. TO TOP: Place the cheesecake on a flat serving tray and decoratively place the pecan halves around the

cheesecake and then cover with the praline sauce. Cut slices using a warmed knife, wiping the knife clean after each cut for perfectly smooth cut slices. HOW TO TOAST NUTS: Preheat the oven

to 350°F. Spread the nuts on a baking sheet and toast in the oven until lightly browned and fragrant, 12 to 15 minutes. Immediately remove the nuts from the hot pan to cool. _Excerpted from

_The Magnolia Bakery Handbook of Icebox Desserts _by Bobbie Lloyd. Copyright © 2025 by Magnolia Intellectual Property, LLC. Reprinted by permission of Harvest, an imprint of HarperCollins

Publishers._