CARAMEL PRALINE-TOPPED CHEESECAKE
This cheesecake is a showstopper with its pretty wafer crust, creamy center and the ooey-gooey carmel-pecan topping cascading down the sides. -Laurel Leslie, Sonora, California
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Mix crushed wafers and sugar; stir in melted butter. Press onto bottom of a greased 9-in. springform pan. Arrange vanilla wafers around sides of pan, rounded sides out, pressing gently into crust., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet., Bake until center is almost set, 55-60 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled., Remove rim from pan. In a microwave, melt caramels with milk; stir until smooth. Drizzle over cheesecake; sprinkle with pecans. Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze. To use, thaw in the refrigerator.
Nutrition Facts : Calories 422 calories, Fat 22g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 230mg sodium, Carbohydrate 54g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
CARAMEL PECAN CHEESECAKE
This was in my local newspaper, and I tried it for a Super Bowl party. It's really good, VERY rich -- pretty easy too. Makes a lot, so I think it could be easily halved. (Prep/Cook time does NOT include 4 hours of refrigeration needed)
Provided by newspapergal
Categories Cheesecake
Time 55m
Yield 32 serving(s)
Number Of Ingredients 12
Steps:
- Mix crumbs, 1/2 cup pecans, granulated sugar and butter.
- Line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan.
- Bake at 350 degrees for 10 minutes.
- Beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended.
- Mixture will be pretty thick.
- Add sour cream; mix well.
- Add eggs, one at a time, mixing on low speed after each addition just until blended.
- Place 36 caramels and 1 tablespoon water in microwavable bowl.
- Microwave on high 1 minute or until caramels are completely melted when stirred.
- Add melted caramels to cream cheese batter; stir until well blended.
- The caramel will become kind of stringy through the batter as the caramels cool.
- Pour over crust.
- Bake at 350 degrees for 40 minutes or until center is almost set.
- Sprinkle cheesecake with remaining 1/2 cup pecans.
- Refrigerate 4 hours or overnight.
- ****The recipe calls for melting the remaining caramels and 1 Tbsp of water and drizzling over it, but I did this when I made it and found that the caramel immediately cools and becomes very very sticky.
- I think next time I make it, I will use some caramel ice cream topping to drizzle on top instead.
CARAMEL-PECAN CHEESECAKE PIE
In fall or any time of year, this nutty, rich and delicious pecan pie recipe is one I am proud to serve. While it seems very special, this caramel pecan cheesecake is a snap to make. -Becky Ruff, Monona, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Line a 9-in. deep-dish pie plate or cast-iron skillet with crust. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into crust; sprinkle with pecans., In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans., Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.
Nutrition Facts : Calories 502 calories, Fat 33g fat (11g saturated fat), Cholesterol 142mg cholesterol, Sodium 277mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 8g protein.
PRALINE CHEESECAKE
Creamy, rich, nutty, butterscotch flavor. To serve, put a dollop of sweetened whipped cream on each slice. Add at least 1 pecan, or better yet, add a few.
Provided by Carol
Categories Desserts Specialty Dessert Recipes Praline Recipes
Yield 12
Number Of Ingredients 15
Steps:
- To Make Crust: Melt butter or margarine in a small saucepan. Stir in graham cracker crumbs, 3 tablespoons brown sugar, and 1/3 cup chopped nuts. Pack into ungreased 9 or 9 1/2 inch springform pan.
- To Make Filling: Beat cream cheese and 1 1/4 cups brown sugar together until smooth and fluffy. Slowly beat in eggs one at a time, just until blended. Stir in 1 teaspoon rum flavoring, 1 teaspoon vanilla, 1/4 cup sour cream, and 1/3 cup chopped nuts. Pour filling into pan.
- Bake at 350 degrees F (175 degrees C) for about 55 to 60 minutes, until set. Remove pan to cake rack while you prepare topping.
- To Make Topping: Stir together 1 1/2 cups sour cream, 1/4 cup brown sugar, maple flavoring, and 1/2 teaspoon rum flavoring. Spread over cheesecake. Return to oven, and bake for 10 minutes. Loosen sides of cake. Cool until almost room temperature, then chill for a few hours before serving.
Nutrition Facts : Calories 449.6 calories, Carbohydrate 39.2 g, Cholesterol 112.5 mg, Fat 30.6 g, Fiber 0.8 g, Protein 6.6 g, SaturatedFat 15.9 g, Sodium 224.1 mg, Sugar 32.7 g
PRALINE PECAN CHEESECAKE
Enjoy this pecans topped cheesecake made with Pillsbury™ Moist Supreme® Butter Recipe Cake Mix - perfect for a delicious dessert.
Provided by Pillsbury Kitchens
Categories Dessert
Time 7h40m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. In large bowl, combine cake mix and butter; beat at low speed until crumbly. Reserve 1 cup of crumb mixture for topping. With floured fingers, press remaining mixture in bottom and 1/2 inch up sides of ungreased 10 or 9-inch springform pan.
- In same large bowl, combine cream cheese, sugar, flour and rum extract; beat until smooth. Add eggs; mix well. Stir in crushed candy bars. Pour into crust-lined pan.
- In medium bowl, combine reserved crumb mixture, brown sugar and pecans; mix well. Sprinkle evenly over filling.
- Bake at 325°F. for 70 to 85 minutes or until center is set and topping is golden brown.
- Remove cheesecake from oven. Drizzle caramel topping over top.
- Return to oven; bake an additional 8 to 10 minutes or until topping is set. Cool 30 minutes. Run knife around sides of pan to loosen. Cool 1 hour or until completely cooled. Remove sides of pan. Refrigerate at least 4 hours or overnight before serving. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
PECAN-PRALINE CHEESECAKE WITH CARAMEL SAUCE
You can use store-bought pralines to make the crust for this fluffy cheesecake, but Big Sugar's quick praline recipe is worth the extra effort, as is the buttery caramel sauce that gets pooled on top.;) Recipe by Lisa Ritter. From: Big Sugar's Blockbuster Desserts, published in the March 2008 edition of Food & Wine Magazine. Chilling Time - overnight.
Provided by Manami
Categories Cheesecake
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 21
Steps:
- PREPARE THE CRUST::
- Preheat the oven to 375°F.
- Line a baking sheet with parchment paper & wrap the outside of a 10-inch round springform pan with foil.
- In a medium bowl, toss the pecans with 1/2 teaspoon of the butter, 1/2 tablespoon of the granulated sugar, the brown sugar, the cream and salt.
- Spread the nuts on the prepared baking sheet and arrange them, right side up in a single layer.
- Bake for about 18 minutes, until the sugar is caramelized and the pecans are toasted; let cool.
- Transfer all but 12 of the pecans to a food processor.
- Add the graham crackers and pulse until finely ground.
- Add the remaining stick of melted butter and 1/3 cup of granulated sugar and pulse until the crumbs are moistened.
- Press the crumbs over the bottom of the pan and two-thirds of the way up the side of the prepared springform pan.
- PREPARE THE FILLING:.
- In a clean food processor, pulse the cream cheese with the sugar until smooth.
- Add the eggs, one at a time, and pulse until incorporated.
- Scrape down the side of the bowl.
- Pulse in the vanilla and sour cream.
- Scrape the batter into the pan and bake in the center of the oven for about 1 hour, until the top of the cheesecake is lightly golden in spots and the center is slightly jiggly.
- Transfer the cake to a rack and let cool completely.
- Wrap in plastic and refrigerate overnight.
- Unwrap the cheesecake and discard the foil.
- Remove the ring and transfer the cake to a plate.
- Arrange the 12 reserved pecans on top.
- Using a warm, slightly moistened knife, cut the cake into wedges, wiping and rewetting the blade between slices.
- Transfer the slices to plates and pour some of the Caramel Sauce on top.
- Serve with the remaining Caramel Sauce.
- *The cheesecake can be refrigerated for up to 5 days.
- PREPARE THE CARAMEL SAUCE:.
- In a medium saucepan, combine the butter with all three sugars and bring to a boil, stirring constantly.
- Cook over moderately high heat for 2 minutes, stirring constantly.
- Add the cream and boil for 2 minutes longer.
- Transfer the caramel sauce to a pitcher.
- Stir in the vanilla and salt and refrigerate until cold, at least 2 hours.
- **The caramel can be refrigerated for up to 1 week.
- Whisk to combine before serving.
CARAMEL PRALINE CHEESECAKE
I wowed my wife, Carla, and a group of her friends with this luscious dessert, the finale to a meal I catered at church. - Mark Jones, Clovis, California
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 12-14 servings.
Number Of Ingredients 18
Steps:
- Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a food processor, combine graham crackers and pecans; cover and process until fine and crumbly. Stir in butter. Press onto the bottom of prepared pan. Chill for 30 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, milk and vanilla. Add eggs, beating on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 75-80 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill., For topping, in a small heavy saucepan over medium-low heat, combine sugar and water. Cook, stirring occasionally, until sugar begins to melt. Cook without stirring until dark reddish brown, about 15 minutes., Reduce heat to low; gradually whisk in cream. Cook and stir over medium heat until a candy thermometer reads 225°. Remove from the heat; stir in butter and vanilla. Cool to room temperature., Spread topping evenly over cheesecake (do not scrape sides of pan). Garnish with pecan halves. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 497 calories, Fat 32g fat (16g saturated fat), Cholesterol 155mg cholesterol, Sodium 201mg sodium, Carbohydrate 47g carbohydrate (39g sugars, Fiber 1g fiber), Protein 7g protein.
CARAMEL PECAN CHEESECAKE
I created this creamy cheesecake using two of my favorites—caramel and pecans. It is a stunning cake and rivals any I've tasted. -Deidre Sizer, Cedarville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, stir 1/4 cup flour into caramel topping. Reserve 1/3 cup caramel mixture and 2 tablespoons pecans. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour into crust; place springform pan on a rimmed baking sheet. Bake until center is almost set, 65-70 minutes., For topping, combine sour cream and sugar; carefully spread over warm filling. Bake until topping is set, 10-12 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.
Nutrition Facts : Calories 858 calories, Fat 58g fat (31g saturated fat), Cholesterol 255mg cholesterol, Sodium 510mg sodium, Carbohydrate 72g carbohydrate (37g sugars, Fiber 2g fiber), Protein 14g protein.
PRALINE CRUMB CARAMEL CHEESECAKE BARS
Betty Crocker Cookoff Recipe Winner, 2010. TONS of 5 star reviews on the Betty Crocker site.... Toffee and Caramel and Cheesecake are three of my fave things, so HAD to save the recipe here! Let me know what you think...
Provided by Raquel Grinnell
Categories Dessert
Time 1h15m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F
- Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly, then stir in pecans and toffee bits by hand. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes and remove to a rack to cool slightly.
- Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
- Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
- Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator until serving.
Nutrition Facts : Calories 102.3, Fat 8.1, SaturatedFat 4.2, Cholesterol 25.9, Sodium 81, Carbohydrate 6.8, Fiber 0.2, Sugar 3.3, Protein 1.2
PECAN PRALINE CHEESECAKE
Pecan Praline Cheesecake is THE cheesecake for pecan lovers. The crust is made from crushed Pecan Sandies cookies and dark brown sugar and pecans that have been toasted in butter give the cheesecake filing that wonderful praline flavor. The filling isn't overly sweet but with a super sweet praline sauce dripping down the sides, this cheesecake will surely satisfy your sweet tooth.
Provided by Christin Mahrlig
Categories Dessert
Number Of Ingredients 13
Steps:
- Combine cookie crumbs and 4 tablespoons melted butter in a medium bowl. Mix well and press into the bottom of a 9-inch springform pan. Place in refrigerator while you get filling ready. (Note: To make a harder crust instead of a soft crust, bake crust at 350 degrees for 8 to 10 minutes. Let crust cool before proceeding.)
- Combine pecans and 3 tablespoons melted butter on a baking sheet. Toast in a 350 degree oven until golden, about 5 to 8 minutes. Let cool and set aside ½ cup of pecans for topping.
- Using an electric mixer, beat cream cheese, 1 ¼ cups dark brown sugar, and flour until smooth.
- Beat in eggs one at a time, blending well after each addition.
- Beat in vanilla. Stir in the toasted pecans, except for the ones set aside for topping.
- Pour filling over crust and bake at 325 degrees for 60 minutes. Turn oven off and open the oven door slightly. Leave cheesecake in the turned off oven for 30 minutes.
- Using a knife, loosen cheesecake from edge of pan and remove the rim. Let cheesecake cool to room temperature and then refrigerate for at least 8 hours.
- To make topping, combine all ingredients in a medium saucepan. Bring to a simmer and cook, whisking constantly for 3 to 5 minutes or until thickened some. Stir in reserved pecans. Let cool before drizzling over cheesecake.
CARAMEL PECAN PRALINES
Steps:
- In a heavy bottomed pan, add the butter, sugar, corn syrup and stir over medium high heat.
- Once the butter has melted completely and the sugar has dissolved, slowly pour the heavy cream into the mixture while stirring. You don't want to add it too fast or it can make your caramel crystallize or become grainy.
- Bring the mixture to a boil and cook until it hits the caramel stage, just below hard ball stage or around 238 F. for a soft, yet firm enough to hold it's shape caramel. I always eat the caramel I ice water test so I can see if I like the way it feels on my teeth. I don't want it too sticky or hard.
- *If you do cook the caramel past the desired stage, add more cream and stir, it will set back the stage the caramel is at.
- Pour mixture onto a cookie sheet lined with parchment paper.
- Add pecans on the top and fold into the hot caramel with a wooden spoon or rubber spatula.
- Let caramel cool slightly so you don't burn your hands but the caramel is still warm. Pull from the caramel pecan mixture and form into small ball shapes then press slightly flat so it forms a disc shape.
- Top with sea salt if desired and wrapped each praline in parchment paper to prevent it from sticking.
- Enjoy!
PRALINE CHEESECAKE
Make and share this Praline Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 3h25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- The crust-in a small bowl stir together the crushed cookies and pecans; stir in the melted butter until well combined.
- Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
- The filling-In a large bowl, combine the cream cheese, brown sugar, corn syrup, and cornstarch.
- Beat with an electric mixer until smooth.
- Add eggs and egg yolk, one at a time, beating well after each addition.
- Beat in liqueur and vanilla extract.
- Stir in pecans.
- Pour the cream cheese mixture over the crust.
- Bake at 350° for 15 minutes; lower temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
- Remove the cake from the oven and run a knife around the inside edge of the pan.
- Turn the oven off; return the cake to the oven for an additional 1 hour.
- Chill, uncovered, overnight.
- The topping-sprinkle the pecans over the top of the cheesecake.
- In the top of a double-boiler, melt caramels.
- Stir in sour cream.
- Drizzle over pecans; chill until serving time.
Nutrition Facts : Calories 555.8, Fat 35.2, SaturatedFat 14.6, Cholesterol 132.1, Sodium 268.4, Carbohydrate 31.8, Fiber 1.4, Sugar 23, Protein 7
SOUTHERN PECAN PRALINE CHEESECAKE RECIPE
Easy and make-ahead Southern Pecan Praline Cheesecake is everything a cheesecake should be and includes a delicious and decadent pecan praline topping.
Provided by Sharon Rigsby
Categories Dessert
Time 5h20m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. F.
Nutrition Facts : Calories 366 kcal, Carbohydrate 40 g, Protein 4 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 18 mg, Sodium 150 mg, Fiber 2 g, Sugar 26 g, UnsaturatedFat 15 g, ServingSize 1 serving
PRALINE CHEESECAKE
Try Praline Cheesecake and discover pralines and cream in cheesecake form. Drizzled with caramel, easy-to-make Parline Cheesecake is a guaranteed winner!
Provided by My Food and Family
Categories Nuts
Time 6h10m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Crush 50 wafers finely; mix with 1/4 cup sugar and margarine. Press onto bottom of 9-inch springform pan. Stand remaining wafers around edge of pan, pressing gently into crust to secure.
- Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
- Bake 45 to 50 min. or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Cool slightly. Pour over cheesecake; top with nuts.
Nutrition Facts : Calories 410, Fat 27 g, SaturatedFat 12 g, TransFat 1.5 g, Cholesterol 90 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
PECAN PRALINE CHEESECAKE
This Pecan Praline Cheesecake is a pecan lover's dream! The rich, creamy filling is full of brown sugar and toasted pecans and topped with a delicious, caramel-y pecan praline sauce!
Provided by Lindsay
Categories Dessert
Time 3h30m
Number Of Ingredients 18
Steps:
- CRUST
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- . Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- . Bake the crust for 10 minutes, then set aside to cool.
- . Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside. CHEESECAKE FILLING
- p id="instruction-step-6″>5. Reduce oven temperature to 300°F (148°C). 6.
- In a large bowl, beat the cream cheese, brown sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 7.
- Add the sour cream and vanilla extract and mix on low speed until well combined. 8.
- Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. 9.
- Gently stir in the toasted pecans. 10
- Pour the cheesecake batter into the crust. 11
- Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 12
- Bake for 1 hour 15 minutes. The center should be set, but still jiggly. 13
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. 14
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking. 15
- Remove the cheesecake from the oven and water bath wrapping and refrigerate until cool and firm, 5-6 hours or overnight. TOPPING
- id="instruction-step-17″>16. When you're ready to make the topping, add everything but the pecans, salt and vanilla extract to a medium pot and heat over medium-low heat until the butter and brown sugar is melted. 17
- When the sugar has melted, turn the heat up to medium. When it begins to foam and boil, stir constantly until it reaches 220 degrees, about 2 minutes. Don't cook it too long (past 220 degrees) or the topping may end up too firm. 18
- Remove from heat and stir in the pecans, salt and vanilla extract. 19
- Stir vigorously and continuously with your spatula for about 1 minute 20
- Set aside and allow to cool to room temperature, then add to the top of the cheesecake and spread evenly. 21
- Serve immediately or refrigerate until ready to serve. The topping will firm up in the fridge, but you will still be able to cut through it easily.
Nutrition Facts : ServingSize 1 slice, Calories 675 calories, Sugar 44.7 g, Sodium 436 mg, Fat 45.3 g, SaturatedFat 21.2 g, TransFat 0.1 g, Carbohydrate 61.5 g, Fiber 2.6 g, Protein 8.9 g, Cholesterol 145.8 mg
CARAMEL PECAN PRALINE CHEESECAKE
We try to eat well around our house most of the time. Once in awhile, we cut loose and have a bit of dessert. If your going to have dessert, make it a good one. Southern Living Nov 2003
Provided by ajenas kitchen
Categories Cheesecake
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Stir together gingersnaps and 1/4 cup melted butter; press mixture into bottom of a 9-inch sprinform pan.
- Beat cream cheese, sugar, and 2 tablespoons flour at medium speed with an electric mixer for 2 minutes. Add eggs, vanilla, and salt; beat 3 minutes. Pour batter into prepared crust. Set aside.
- Stir together brown sugar, pecans, remaining 1/4 cup flour, and remaining 1/4 cup melted butter until crumbly. Sprinkle around edge of cream cheese mixture.
- Bake at 300 for 1 hour and 10 minutes or until center is firm. Turn off oven. Leave cheesecake in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Drizzle caramel topping on edge of chilled cheesecake, if desired.
- To make caramel topping, place caramels and whipping cream in a 1-cup microwave-safe bowl. Microwave on high for 30 seconds to 1 minute, stirring halfway through cooking time, until melted.
- Note: Commercial caramel ice-cream topping may be substituted for caramel topping.
- Once cheesecake is sliced, add a dollop of whipped cream, an extra sprinkle of toasted pecans, and drizzle caramel across the top and over sides of each slice.
Nutrition Facts : Calories 586.7, Fat 36.7, SaturatedFat 19.6, Cholesterol 139.9, Sodium 507.4, Carbohydrate 57.9, Fiber 1.2, Sugar 35.4, Protein 9
PECAN PRALINE CHEESECAKE
Paula Deen's Pecan Praline Cheesecake is a decadent and impressive dessert to serve to friends and family
Provided by Paula Deen
Time 30m
Yield 30
Number Of Ingredients 12
Steps:
- To make the praline: Preheat the oven to 325 °F. Spread 1 1/4 cups chopped pecans on a rimmed baking sheet and toast for 10 minutes. Grease another rimmed baking sheet with butter, oil, or cooking spray. In a large saucepan, melt 1 stick of butter over medium heat. Stir in 1 cup brown sugar and 1 tablespoon water. Increase the heat to medium-high and cook at a rapid boil for 7 minutes. Add the baking soda and warm pecans and swirl the pan to incorporate them (do not stir). Take care while you're swirling the pan, as the mixture will spatter a bit. When the bubbling has subsided, swirl in 1 teaspoon vanilla. Pour the mixture out onto the prepared baking sheet and use a small buttered spatula (preferably offset) to spread the mixture in as thin a layer as possible. Let cool before chopping.
- Preheat the oven to 350 °F.
- To make the crust: In a medium bowl, combine gingersnap crumbs, 3 tablespoons brown sugar, 1/2 cup chopped pecans and 6 tablespoons melted butter, until they form an evenly moist, crumbly mixture. Press the mixture evenly onto the bottom and just slightly up the sides of a 9-inch springform pan. Bake until the crust is fragrant and firm, 9 to 10 minutes. Set aside to cool. Leave the oven on but reduce temperature to 325 °F.
- To make the filling: In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat the cream cheese at low speed until smooth and creamy, 3 to 5 minutes. Gradually add 1/2 cup brown sugar, 3/4 cup granulated sugar and the salt and continue beating until very smooth and no lumps remain, about 10 minutes. Be sure to scrape down the sides of the bowl occasionally to incorporate all the sugar into the cream cheese.
- In a small bowl, whisk together the eggs, 3/4 cup heavy cream and 1 teaspoon vanilla. With the mixer going, gradually stream the egg mixture into the cream cheese mixture, beating well and scraping down the sides of the bowl until smooth and creamy, 2 to 3 minutes longer. Using a rubber spatula, fold in 1 cup of the prepared praline. Pour the filling into the crust and smooth the top.
- Bake until the edges of the cheesecake are set but the center still jiggles, 40 to 45 minutes. Let the cheesecake cool completely at room temperature before covering with plastic wrap and refrigerating for at least 8 hours or overnight.
- When you're ready to serve the cheesecake, make the topping: In the bowl of an electric mixer fitted with whisk attachment, or using a handheld mixer, whip 3/4 cup heavy cream, sour cream, and 2 tablespoons granulated sugar at medium-high speed until medium peaks form. Using a rubber spatula, fold in the ½ cup prepared praline. Spread over the surface of the cheesecake. Get yourself a hot, dry knife (heat under hot running water, then wipe dry with a towel) and cut out wedges to serve up.
More about "caramel pecan praline cheesecake food"
PRALINE CHEESECAKE BARS RECIPE - LAND O'LAKES
From landolakes.com
5/5 (4)Calories 120 per servingServings 36
- Heat oven 350°F. Line 8- or 9-inch square baking pan with aluminum foil, extending foil over edges. Butter foil; set aside.
- Combine brown sugar, cream cheese and flour in bowl; beat at medium speed, scraping bowl often, until creamy. Add sour cream, egg and vanilla; continue beating until well mixed. Add 1/3 cup caramel dip; continue beating until well mixed.
- Spread filling evenly over crust. Bake 40-50 minutes or until edges are lightly browned. (Center will appear slightly soft.) Cool 15 minutes.
PECAN-PRALINE CHEESECAKE WITH CARAMEL SAUCE - FOOD AND …
From foodandwine.com
4/5 (135)Total Time 1 hr 45 minsServings 16
- Preheat the oven to 375°. Line a baking sheet with parchment paper. Wrap the outside of a 10-inch round springform pan with foil.
- In a medium bowl, toss the pecans with 1/2 teaspoon of the butter, 1/2 tablespoon of the granulated sugar, the brown sugar, the cream and salt. Spread the nuts on the prepared baking sheet and arrange them, right side up in a single layer. Bake for about 18 minutes, until the sugar is caramelized and the pecans are toasted. Let cool.
- Transfer all but 12 of the pecans to a food processor. Add the graham crackers and pulse until finely ground. Add the remaining stick of melted butter and 1/3 cup of granulated sugar and pulse until the crumbs are moistened. Press the crumbs over the bottom of the pan and two-thirds of the way up the side of the prepared springform pan.
- In a clean food processor, pulse the cream cheese with the sugar until smooth. Add the eggs, one at a time, and pulse until incorporated. Scrape down the side of the bowl. Pulse in the vanilla and sour cream. Scrape the batter into the pan and bake in the center of the oven for about 1 hour, until the top of the cheesecake is lightly golden in spots and the center is slightly jiggly. Transfer the cake to a rack and let cool completely. Wrap in plastic and refrigerate overnight.
PRALINE CHEESECAKE WITH CARAMEL RECIPE - CAJUN COOKING RECIPES
From cajuncookingrecipes.com
HOW TO MAKE PECAN CARAMEL CHEESECAKE RECIPE
From painlesscooking.com
10 BEST CARAMEL PECAN TURTLE CHEESECAKE RECIPES - YUMMLY
From yummly.com
24 BEST THANKSGIVING CHEESECAKE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-11-24Category Desserts, Recipe Roundup
- Pecan Pie Cheesecake. If one look at this pecan pie cheesecake doesn’t make you drool, then you and I are not the same. The crust is phenomenal and contains cinnamon and crushed pecans.
- Pumpkin Cheesecake. Any pumpkin lover can tell you that this bright orange pumpkin cheesecake is a must-have for Thanksgiving. It has the perfect balance of sweetness and tanginess, as all good cheesecakes do, and the pumpkin pie spice and pumpkin puree make it taste and smell fantastic.
- Turtle Cheesecake. Turtle cheesecake may not be the ultimate in cheesecake decadence, but it’s got to at least be in the top five. This dessert is 100% over the top, and I’m 110% here for it.
- Caramel Apple Cheesecake. This gorgeous caramel apple cheesecake looks like a beautiful flower, is packed with an insane amount of caramel and apple yumminess, and delights the tongue with a cinnamon kick.
- Apple Crisp Cheesecake. The apple crisp cheesecake tastes remarkably similar to the caramel apple cheesecake. After all, they both contain apples, caramel sauce, cheesecake filling, and cinnamon.
- No-Bake Pumpkin Cheesecake. When it comes to the busiest cooking holidays of the year – Thanksgiving and Christmas – is there anything better than no-bake desserts?
- Browned Butter Pecan Cheesecake. The browned butter pecan cheesecake may not be quite as decadent as the turtle cheesecake, but it’s pretty darned close.
- Caramel Macchiato Cheesecake. If you’re a bit of a Starbucks caramel macchiato addict, this cheesecake is the one for you. Besides the usual cheesecake ingredients, you’ll also add espresso and vanilla extract.
- Maple Cheesecake. This one may look like a simple smooth and creamy cheesecake, but there’s more going on than you‘d first suspect. For example, you’ll infuse the crust with crushed walnuts and brown sugar for a rich, nutty flavor.
- Spiced Pumpkin Cheesecake with Caramel Sauce. I know what you’re thinking: “Another pumpkin cheesecake!!!!???” I can’t help it. I love pumpkin desserts, and each of these recipes is just a smidge different from the others.
CARAMEL CHOCOLATE CHEESECAKE WITH PRALINE PECANS | KING ...
From kingarthurbaking.com
5/5 (4)Calories 327 per servingTotal Time 2 hrs 15 mins
- Preheat the oven to 350°F. Lightly grease a 9" or 10" springform pan., To make the crust: In a large bowl, beat the butter with the confectioners' sugar, salt, vanilla, and cocoa until smooth.
- Add the flour and pecans and mix until combined., Press the crust evenly into the bottom and 1/2" up the sides of the prepared pan.
PRALINE APPLE PIE CHEESECAKE - IMPERIAL SUGAR | RECIPES
From imperialsugar.com
4.5/5 (3)Category CheesecakesServings 1
PRALINE CHEESECAKE BARS - IMPERIAL SUGAR
From imperialsugar.com
Servings 1Category Cheesecakes, Cookies & Bars
CARAMEL CHEESECAKE RECIPE - BBC FOOD
From bbc.co.uk
Category Cakes And Baking
PECAN AND SALTED CARAMEL CHEESECAKE RECIPE - CHOWHOUND
From chowhound.com
5/5 (18)Total Time 1 hr 10 minsCategory DessertCalories 625 per serving
EASY CARAMEL PECAN CHEESECAKE | RECIPE | CARAMEL PECAN ...
From pinterest.com
5/5 (12)Total Time 1 hr 20 minsServings 10
CHOCOLATE BOURBON PECAN CHEESECAKE - ALL INFORMATION ABOUT ...
From therecipes.info
CARAMEL PECAN PRALINE CAKE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
PECAN-PRALINE CHEESECAKE WITH CARAMEL SAUCE RECIPE
From pinterest.ca
8 BEST PECAN PRALINE CHEESECAKE IDEAS | PRALINE CHEESECAKE ...
From pinterest.ca
CINNABON CARAMEL PECAN CHEESECAKE RECIPE - ALL INFORMATION ...
From therecipes.info
CARAMEL PRALINE CHEESECAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PECAN PRALINE TOPPING FOR CHEESECAKE - ALL INFORMATION ...
From therecipes.info
PECAN PRALINE CHEESECAKE | RECIPE | PECAN PRALINES ...
From pinterest.com
PRALINE CHEESECAKE - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
CARAMEL-PRALINE CHEESECAKE | RECIPE | CHEESECAKE RECIPES ...
PECAN PRALINE CHEESECAKE - RECIPE | COOKS.COM
From cooks.com
CARAMEL PECAN PRALINE CHEESECAKE- TFRECIPES
From tfrecipes.com
PECAN PRALINE CHEESECAKE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PECAN PRALINE CHEESECAKE WITH CARAMEL SAUCE RECIPES ALL ...
From stevehacks.com
PECAN-PRALINE CHEESECAKE WITH CARAMEL SAUCE RECIPE ...
From pinterest.ca
PECAN PRALINE CREAM CHEESE CAKE - ALL INFORMATION ABOUT ...
From therecipes.info
HOLIDAY CHEESECAKE RECIPES | SOUTHERN LIVING
From southernliving.com
PECAN TOPPING CHEESECAKE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
EASY CARAMEL PECAN CHEESECAKE - ALL INFORMATION ABOUT ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love