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 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
PRALINE CHEESECAKE
Tasting this cheesecake will quickly bring the South to mind. For me, it always conjures up the image of a couple swinging on the front porch, taking in the beauty of the huge magnolia tree out in their yard.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- Combine cracker crumbs, sugar and butter. Press into the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Set side., Meanwhile, beat cream cheese until smooth in a large bowl. Gradually add brown sugar and flour. Add eggs, one at a time, beating well after each addition. Add vanilla. Stir in chopped pecans. Pour into crust; bake at 350° for 40-45 minutes or until golden brown. Cool 20 minutes. Refrigerate overnight. Just before serving, garnish with whipped cream and pecans.
Nutrition Facts :
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
CHOCOLATE PRALINE
I got this recipe from my Mum who used to make it as a special treat when me and my brother were kids. It's a doddle and tastes fantastic, especially if you leave it in the fridge for a day or so!!
Provided by elmarko
Time 15m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Melt butter, sugar, cocoa powder and syrup in a large bowl. Add crushed biscuits and sultanas and stir well.
- Spead mixture onto a baking sheet so it is about 1.5cm thick. Allow to cool 15 mins.
- Melt chocolate and spread over top. Allow to cool 45 mins and cut into small (3cm) squares.
PRALINES 'N CREAM CHEESECAKE
This is a wonderful no-bake cheese cake that always gets raves! A lovely chocolate and white marble-topped cheesecake with a layer of praline. I decorate the top of it with pecans and some of the praline mixture. My sister runs a catering business and she liked this so much it is now one of her best sellers.
Provided by Carrie Ann
Categories Cheesecake
Time 30m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Crust: Combine crust ingredients and mix well.
- Press firmly onto bottom and 1-inch up sides of an 8 1/2" springform pan.
- Cheesecake: For praline mixture,combine pecans, brown sugar and melted butter, mixing well.
- Set aside.
- (I pop it into the fridge to firm it up enough to crumble easily) Beat cream cheese until smooth; blend in sugar.
- Sprinkle gelatine on top of cold water in a saucepan.
- Let stand 5 minutes to soften.
- Stir mixture over low heat until gelatine is dissolved.
- Blend warm gelatine into cheese mixture.
- Gradually fold cheese mixture into whipped cream.
- fold chocolate into 2 cups of cheese mixture.
- Spread all but 1/2 cup of plain cheese mixture into crust.
- Sprinkle praline mixture evenly over plain cheese mixture.
- Spread chocolate mixture evenly over praline layer.
- Spoon remaining plain cream cheese mixture over chocolate mixture and swirl wit a knife to marble.
- Garnish with pecan halves if desired.
- Chill at least 3 hours before serving.
CHOCOLATE PRALINES, MEXICAN STYLE
These are the kind of pralines that you find at the checkout in Mexican restaurants. They are creamy instead of chewy like those in New Orleans, and the secret ingredient to make these creamy dreamy pralines...marshmallows! These are surprisingly easy to make and even quicker to disappear!
Provided by mintconditionherbfarm
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 36
Number Of Ingredients 9
Steps:
- Line a baking sheet with parchment paper.
- Stir white sugar, light brown sugar, evaporated milk, corn syrup, and cocoa powder in a saucepan and bring the mixture to a full rolling boil over medium heat. Reduce heat to medium low and cook, stirring constantly, until the syrup reaches 220 degrees F (104 degrees C) when measured with a candy thermometer. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
- Remove pan from heat and stir in marshmallows, vanilla extract, butter, and pecans, beating the candy by hand until creamy and the candy begins to to set up slightly at the edges of the pan, about 10 minutes.
- Drop the warm candy by teaspoons onto the parchment paper; allow room for pralines to spread slightly. Cool the candy thoroughly before serving.
Nutrition Facts : Calories 100.3 calories, Carbohydrate 14.6 g, Cholesterol 1.6 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 7.9 mg, Sugar 12.8 g
PRALINE CHEESECAKE BARS
Steps:
- Preheat the oven to 350 degrees F. Line the bottom of a 9-by-9-inch square pan with parchment paper and spray with cooking spray.
- In a medium bowl, combine the crumbs, granulated sugar and melted butter and press into the bottom of the prepared pan. Bake until browned, 8 to 10 minutes. Set aside.
- Increase the oven temperature to 450 degrees F and make the filling.
- Using an electric mixer, beat the cream cheese until fluffy, then add the brown sugar and flour. Add the eggs 1 at a time, beating well after each addition. Add the vanilla. Fold in the chopped pecans.
- Pour the batter into the crust and bake for 10 minutes. Reduce the oven temperature to 250 degrees F and bake until slightly browned on top, an additional 50 minutes. Allow to cool completely, about 20 minutes, then refrigerate for at least 2 hours. Cut into 9 bars before serving.
CHOCOLATE PRALINE CHEESECAKE
This is originally from the " Brennan's of Houston in Your Kitchen" cookbook.I made it over the weekend for a dinner with friends and it was WONDERFUL! Very dense and chocolately with a gooey caramel and toasted pecan layer- yum!It can be made a day ahead of time and prep time does not include chilling time.
Provided by Leslie in Texas
Categories Cheesecake
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix chocolate wafer crumbs and melted butter and pat onto the bottom of a 10 inch springform pan; set aside.
- Place unwrapped caramels and evaporated milk in a small microwaveable bowl and microwave at 50 percent power until melted or melt over simmering water on the stovetop.
- Periodically stir until the caramels melt and blend with the milk.
- When mixture begins to look like thick caramel and the milk is incorporated into the melted caramel, remove from heat.
- Pour caramel on top of the reserved crust and immediately sprinkle with the toasted pecan pieces.
- Preheat oven to 350 degrees.
- Using a hand mixer, beat cream cheese in a large bowl until smooth.
- Add sugar gradually and beat until fluffy, scraping down sides of bowl after each addition.
- Add chocolate to mixture; blend until incorporated.
- Pour mixture on top of caramel-pecan filling.
- Set springform pan on an 18 inch square of heavy-duty aluminum foil;crimp foil sides up to prevent any moisture from seeping into crust.
- Place pan in a hot water bath- I use the broiler pan from my oven, place the springform pan in it and fill with hot water to the depth of the filling-and bake for 45 minutes, or until cheesecake is set in the center.
- Cool cheesecake to room temperature, about 2 hours, before refrigerating.
- Do not remove from springform pan until completely chilled, at least 4 hours, or preferably overnight.
- Loosen cheesecake from sides of pan with a sharp knife, remove from pan sides, and slice with a sharp knife, dipping blade in warm water and wiping it off between slices.
- Garnish each slice with a dollop of sweetened whipped cream and a strawberry.
- You can also get really fancy and drizzle some chocolate sauce over the serving plates before setting the piece of cheesecake on the plate!
Nutrition Facts : Calories 596.8, Fat 39.1, SaturatedFat 19.2, Cholesterol 126.9, Sodium 349.5, Carbohydrate 57.5, Fiber 2, Sugar 45.6, Protein 9.8
CHOCOLATE AND PRALINE CHEESECAKE
The Chocolate and Praline Cheesecake recipe out of our category Sweet Sauce! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 4h15m
Yield 1
Number Of Ingredients 17
Steps:
- For the brittle: Combine the sugar and water in a stainless steel pan and cook over high heat until caramelized, stirring occasionally.
- Add the almonds and stir until well coated.
- Line a baking sheet with aluminum foil and lightly oil. Spread the almonds out over the prepared baking sheet and let cool.
- Break the almond praline into pieces and grind coarsely in a blender.
- For the chocolate sauce: Bring the cream and milk to a boil and stir in the chopped chocolate and cocoa powder.
- Mix the cornstarch and mocha liqueur until smooth, add to the hot milk mixture, bring to a boil, stirring, and cook until thickened. Remove from the heat and let cool, stirring occasionally.
- For the base: Crush the ladyfingers in a plastic bag with a rolling pin. Mix in the melted butter. Grease a 23 cm (approximately 9 inch) springform pan then press the ladyfinger mixture into the base. For the filling: Beat the cream cheese, sugar, yogurt and cream together, fold in 1/2 the praline and the grated chocolate. Melt the white chocolate over a hot water bath and fold into the batter. Transfer to the prepared pan, smooth the surface and chill for at least 3 hours. Sprinkle with the remaining praline and serve with the chocolate sauce.
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
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