Maple Praline Cheesecake Food

MAPLE CHEESECAKE

Steps:

• Make the crust: Preheat the oven to 325˚. Combine the crushed cookies, melted butter and salt in a large bowl. Press into the bottom of a 9-inch round springform pan. Bake until golden, 15 to 18 minutes. Transfer to a rack; let cool 20 to 30 minutes.
• Make the filling: Beat the cream cheese in a large bowl with a mixer on medium speed until smooth, about 1 minute. Add the maple sugar and beat, scraping down the bowl as needed, until light and fluffy, about 2 minutes. Reduce the mixer speed to low and beat in the sour cream. Add the eggs, one at a time, and beat until combined. Beat in the maple syrup and vanilla until smooth.
• Brush the side of the pan above the crust with melted butter. Wrap the outside of the pan (bottom and halfway up the side) with foil to prevent leaks; set in a large roasting pan. Pour the filling into the prepared crust.
• Transfer the cheesecake in the roasting pan to the oven and carefully pour boiling water into the roasting pan so it comes about halfway up the side of the springform pan. Bake until the edges of the cheesecake are set but the center still jiggles slightly, 1 hour 15 minutes to 1 1/2 hours. Turn off the oven and open the door for 5 seconds to let out some heat. Close the oven door and leave the cheesecake in the oven until fully set on top but the center still jiggles slightly, about 1 hour.
• Remove the cheesecake from the water bath and remove the foil. Transfer to a rack and let cool 2 hours in the pan. Run a thin knife around the edge of the cheesecake to loosen (do not remove the springform ring), then cover and refrigerate until chilled and set, at least 8 hours or overnight. Serve with maple syrup for drizzling.

PUMPKIN MAPLE PECAN CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F.
• For the crust: Here's a super-easy no-fuss way to make this crust. Break the graham crackers into a food processor with the sugar. Pulse until the crumbs resemble fine meal. Pour the crumbs into a 9-inch springform pan. Pour the melted butter over the mixture, bring together with your fingers and press into the bottom of the pan.
• Cook's Note: Feel free to experiment with other graham crackers or cookies. Swap cinnamon or chocolate graham crackers for the original graham crackers for a tasty twist.
• For the cheesecake: In a stand mixer with the paddle attachment, beat the cream cheese on high speed until fluffy. Reduce the speed and, with the mixer running, add the eggs. Increase the speed to incorporate the eggs. Add in the pumpkin puree, sweetened condensed milk and maple syrup. Next, add in the cinnamon, nutmeg and salt. Beat the mixture for awhile; this will make the cheesecake light and fluffy. Pour the pumpkin mixture into the prepared crust. Tap the pan lightly on the work surface to remove any air pockets.
• Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes. Cool for 1 hour. Cover and chill at least 4 hours, or overnight.
• For the glaze: In a medium saucepan, combine the cream and maple syrup and bring to a boil. Boil until slightly thickened, 25 minutes, stirring occasionally. Stir in the pecan pieces. Cover and chill. Stir together before serving.
• To serve: Spoon the maple pecan glaze over the cheesecake.

PRALINE CHEESECAKE

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.

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.

MAPLE PRALINE CHEESECAKE

Steps:

• In a large bowl, combine the pecans, coconut, flour and brown sugar; stir in butter. Press onto the bottom of a 10-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Place pan on a wire rack (leave oven on)., In another large bowl, beat cream cheese and brown sugar until smooth. Beat in the cream, flour. syrup, vanilla and salt. Beat in the eggs just until combined. Fold in toffee bits. Pour over crust. Return pan to baking sheet., Bake for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a small bowl, combine the syrup and whipped topping; carefully spread over cheesecake. Sprinkle with toffee bits. Refrigerate leftovers.

PRALINE PECAN CHEESECAKE

Steps:

• For Nut Crust:
• Heat oven to 400°F. Double wrap a greased 9-inch springform pan in foil to prevent water from leaking into the crust.
• Place all the crust ingredients in a mixing bowl and blend thoroughly.
• Press the mixture onto the bottom of the prepared pan.
• Bake 6 min. or until the crust is a light golden brown.
• Let cool completely before filling.
• For Cheesecake Filling:
• Heat oven to 350°F.
• Add enough hot water to baking pan to fill to 3/4-inch depth. Place it on the middle rack of the oven.
• In a large bowl, beat together the cream cheese until light and creamy. Add the sugar and flour and keep mixing until smooth.
• Add the eggs, one at a time, until well combined but do not over mix.
• Add 1 Tbsp. maple syrup and the chopped pecans and mix everything with a spatula.
• Spread the mixture onto the prepared crust, smooth top using a spatula. Place the cheesecake in the oven and bake it for 1 hour and 10 min. or until the outside of the cake is set and the inside jiggles slightly.
• Allow the cheesecake to cool at room temperature.
• Decorate the top with the pecan halves and brush it with the other Tbsp. of maple syrup.
• Place in the refrigerator and cool overnight.

CHEESECAKE PRALINE SQUARES

Steps:

• In a large bowl, combine the flour, butter, pecans and confectioners' sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 20-24 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add the milk, vanilla and lemon zest. Add eggs; beat on low speed just until combined. Pour over crust. , Bake at 350° for 35-40 minutes or until edges are lightly browned. Cool on a wire rack., In a small saucepan, combine brown sugar and cream. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat; stir in pecans and vanilla. Pour over cheesecake. Refrigerate for 4 hours or overnight. Cut into squares.

PRALINE CHEESECAKE

Steps:

• Preheat oven to 300 degrees F.
• Combine crust ingredients in a small bowl.
• Press mixture into a 9- or 10- inch springform pan.
• Bake for 10 minutes in preheated oven.
• When crust is done, remove from oven and set aside.
• Increase oven temperature to 325 degrees F.
• Combine cream cheese, brown sugar, evaporated milk, flour, and vanilla in a large mixing bowl; beat well.
• Add eggs, one at a time, beating well after each addition.
• Pour filling mixture into baked crust.
• Bake at 325 degrees F for 50 minutes (center of cheesecake should still be slightly wobbly).
• Cool cheesecake completely (using whatever preferred method; everyone has their own).
• Before serving, paint the top with maple syrup and arrange whole pecans in a decorative pattern on top (I usually do it in such a way as to have one pecan per slice).
• Cover and refrigerate leftovers.

MAPLE PRALINE SUPREME

Steps:

• In a bowl, combine the nuts, brown sugar and butter. Spread onto a greased baking sheet. Bake at 350° for 12 minutes or until browned. Cool; crumble and set aside. , In a bowl, combine marshmallow creme and syrup until smooth; fold in whipped cream. Place half of the nut mixture in a greased 9x5-in. loaf pan. Top with marshmallow mixture and remaining nut mixture. Cover and freeze overnight or until firm. Invert onto a serving plate and slice.

PRALINE CHEESECAKE

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.

OLIVE GARDEN APPLE PRALINE CHEESECAKE

Steps:

• Combine graham cracker crumbs with the 2 T sugar and 2 T melted butter.
• Press into a 9" springform pan.
• In a dutch oven or saucepan, melt 1/4 cup butter over low heat and add apples, sugar and spices. Simmer until apples are soft but hold their shape. Cool.
• Mix together praline topping ingredients and set aside.
• Beat together cream cheese, 1/2 cup sugar until light and fluffy. Beat eggs in one at a time. Add cream and be at until thick and creamy.
• Gently stir in apple mix.
• Pour into springform pan. Spread praline topping over cheesecake and bake 350 degrees for 1 hour and 20 minutes or until set.

MAPLE CHEESECAKE

Steps:

• Preheat oven at 350°F.
• In a bowl, mix all the crust ingredients and press lightly into bottom of 8" spring form pan.
• Bake at 350 F 15 minutes. Remove from the oven and set aside.
• In another bowl, whisk cream cheese and maple syrup.
• Add the eggs and heavy cream, blend well.
• Put the mixture in the crust.
• Bake in the center of the oven about 1 hour.
• Let cool in the oven, the door slightly opened, and then put in the fridge for 4 to 8 hours.
• Serve cold with a little bit of maple syrup.

MAPLE PRALINE CHEESECAKE

Steps:

• Base: Preheat oven to 350 degrees.
• Grease a 9 inch springform pan.
• In a food processor whirl flour, brown sugar and butter.
• Add pecans and pulse just until blended.
• Press into the bottom of the pan and bake for 10 minutes.
• Cool on a rack.
• Cake: Beat cream cheese with the sugar and flour until smooth.
• Beat in the eggs, one at a time along with the sour cream.
• Mix in the maple syrup.
• Stir in the pecans until evenly mixed.
• Pour over the base and with the back of a spoon smooth out the top.
• Bake on the center rack until center is almost set and the cake on the outside is firm, about 50 minutes.
• Turn off the oven and let the cake stand for 2 hours-in the oven please.
• In a medium saucepan over medium heat combine the corn syrup, brown sugar, pecan halves and butter.
• Bring to a boil, uncovered, and boil vigorously until a soft ball will form in cold water, around 4 minutes.
• Let cool until just warm and should be very thick but still pourable.
• If not add 1 T.
• of water and whisk in.
• Pour over the top of cheesecake and place in the refrigerator for 4 hours to overnight.
• Before serving loosen the sides of the pan and remove the ring.

PRALINE CHEESECAKE

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.

MAPLE PRALINES

Steps:

• In a heavy 1-qt. saucepan, combine sugar, cream and syrup. Cook and stir over medium heat until mixture boils. Reduce heat to medium-low. Cook, uncovered, until a candy thermometer reads 234° (soft-ball stage), stirring occasionally., Remove from the heat. Add butter; do not stir. Cool, without stirring, to 160°. Stir in pecans. Beat vigorously with a wooden spoon until mixture just begins to thicken but is still glossy. Quickly drop by spoonfuls onto waxed paper. Cool. Store in an airtight container.