Praline Cheesecake Topping Food

CHEESECAKE WITH PRALINE SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, stir together the graham cracker crumbs, sugar, and butter. Pat this mixture into the bottom and sides of a 9-inch spring form pan.
• Make the filling: In a large bowl, beat together the cream cheese and granulated sugar. Beat in the eggs, 1 at a time, and then beat in the vanilla. Pour the filling into the crust and bake for 1 hour. Remove the cake from the oven and cool for 10 minutes.
• Meanwhile, make the topping: In a bowl, mix the sour cream, sugar, and vanilla until well blended. Spread this mixture over the warm cake and return to the oven for 4 minutes. Let the cake cool to room temperature in the pan, then cover with plastic wrap and refrigerate for at least 4 hours or overnight.
• At serving time, use a table knife to loosen the cake from the pan. Remove the sides of the pan and place the cake on a platter, leaving it on pan bottom.
• To make the praline sauce, in a small heavy saucepan stir together the brown sugar and cornstarch. Stir in the corn syrup and cook over medium heat, stirring constantly, until thick.
• Remove the pan from the heat and stir in the nuts and vanilla. Cool slightly.
• Serve the cheesecake, passing the sauce in a bowl with a small ladle.
• Store any leftovers in the refrigerator.

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.

CARAMEL PRALINE-TOPPED CHEESECAKE

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.

PRALINE TOPPING FOR CHEESECAKE OR APPLE PIE

Steps:

• In a medium saucepan over medium heat stir together brown sugar and whipping cream.
• Stir constantly.
• Cook until mixture begins to boil.
• Reduce heat to a simmer.
• Simmer for 10 minutes, stirring often.
• Remove from heat.
• Stir in nuts and Vanilla.
• Allow to cool for 1 to 2 hours.
• Top cheesecake or apple pie with sauce.

SWEET POTATO CHEESECAKE WITH PRALINE TOPPING

Steps:

• Crust:.
• Butter 9-inch springform pan.
• In medium-size bowl, mix crumbs, sugar and salt.
• Drizzle with butter; stir until dry ingredients are evenly moist.
• Pour into prepared pan; pat even layer of crumbs over bottom of pan and up sides.
• Refrigerate 30 minutes.
• Preheat oven at 350 degrees.
• Filling:.
• In large bowl, using electric mixer, beat cream cheese at medium speed until creamy. Scrape down sides with rubber spatula.
• With mixer running add light brown sugar, cinnamon, nutmeg, ginger, salt, and vanilla. Add eggs one at a time, beating after each.
• Blend in sweet potatoes.
• Scrape filling into chilled crust; smooth top.
• Bake at 350 degrees until set, about 40 minutes. Let cool on wire rack.
• Topping:.
• Coarsely chop pecans.
• In small skillet, melt butter.
• Add pecans; sprinkle with sugar.
• Cook, stirring until sugar melts and nuts are toasted and caramel-coated; let cook briefly.
• Spoon mixture around edge of cheesecake.
• Refrigerate until time to serve.

PUMPKIN PRALINE CHEESECAKE

Steps:

• In medium bow, stir together all crust ingredients except pecans; press into bottom of 9-inch springform pan. Sprinkle ½ cup pecans over crust. Refrigerate while preparing filling.
• Heat oven to 300 degrees. Place cream cheese in food processor; process until smooth and creamy. Add pumpkin, 1 cup brown sugar, cinnamon, ginger, cloves, nutmeg and allspice; pulse to combine. Add eggs two at a time; pulse until well-blended. Add rum; pulse to combine. Cheesecake also can be make with electric mixer. Pour into pan.
• Bake 65 to 75 minutes, or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped, but should not ripple as if liquid. Cool on wire rack 1 hour. Refrigerate at least 8 hours or overnight.
• Place ½ cup brown sugar and cream in small saucepan; heat over medium heat until sugar dissolves, stirring frequently. Reduce heat to medium-low; simmer 5 minutes or until thickened (you should be able to see bottom of pan when stirring). Topping will thicken more as it cools.
• Remove from heat, stir in ¾ cup pecans. Let stand until cool, 10-15 minutes. Pour over cheesecake, spreading with spatula. Refrigerate at least 30 minutes or until set. Store in refrigerator.

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.

APPLE CINNAMON CHEESECAKE WITH ALMOND PRALINE TOPPING

Steps:

• Instructions:
• Preheat oven to 300°F
• Combine graham cracker crumbs, almonds, sugar and butter; press firmly on bottom of 9-inch springform pan. In large bowl, beat cream cheese until fluffy.
• Gradually beat in EAGLE BRAND® until smooth (DO NOT OVERBEAT).
• Add eggs,one at a time and almond extract; mix well. Pour into prepared pan.
• Bake 55 to 60 minutes or until center is set. Cool.
• **Top with Almond Praline Topping.
• **Notes: Almond Praline Topping:.
• In small saucepan, combine 1/3 cup firmly packed dark brown sugar and 1/3 cup whipping cream. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in 1/2 cup chopped,toasted slivered almonds. Spoon evenly over cheesecake. (For 13x9-inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.
• Chill. Store leftovers covered in refrigerator.

PRALINE TOPPING

Steps:

• Melt butter in a heavy saucepan over low heat; stir in brown sugar, pecans, and nutmeg. Stir constantly and bring topping to a boil; allow to simmer until topping thickens slightly, about 5 minutes. Remove from heat.
• To use as pie topping, spoon topping onto pie and broil until topping bubbles; watch carefully to avoid burning. Let pie cool before serving.
• To use as ice cream topping, just spoon warm or cooled topping over ice cream and serve.