Pecan Praline Cheesecake Food

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.

PECAN PRALINE CHEESECAKE

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.

PECAN PRALINE CHEESECAKE

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.

PECAN-PRALINE CHEESECAKE WITH CARAMEL SAUCE

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.

PRALINE PECAN PUMPKIN CHEESECAKE

Steps:

• For the topping- In a frying pan over medium heat, melt butter, corn syrup and brown sugar. As it melts, mix in the chopped pecans and cook to coat about 3-5 minutes. Turn off heat and begin filling.
• For the filling- In a large bowl, beat cream cheese, white and brown sugar until smooth. Add pumpkin, vanilla, eggs and pie spice and mix until combined, scraping the sides of the bowl as necessary.
• Pre-heat over to 400°F
• Pour filling mixture into pie crust. Carefully crumble pecans and gently add to the top of the pie filling. Cook at 400°F for 10 minutes. Reduce temp to 350°F and continue cooking approx 55 minutes, until toothpick comes out clean. Cool in refrigerator 4 hours or overnight for best flavor.

CARAMEL PECAN PRALINE CHEESECAKE

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.

PECAN-PRALINE CHEESECAKE WITH CARAMEL SAUCE

Steps:

• Make the crust: 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.
• Make 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.

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.