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 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
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.
DEVIL'S FOOD CAKE WITH HAZELNUT PRALINE
The best thing about chocolate cake is that it doesn't really need a specific season or, arguably, a specific reason to be made. The malted cream and hazelnut praline make this cake what you could call "pure joy" in dessert form. You'll make more smooth praline than you need; keep any extra in a jar in the fridge to spread onto toast, or to mix with cocoa powder for a Nutella-esque experience. You surely won't regret it.
Provided by Yotam Ottolenghi
Categories cakes
Time 1h30m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Heat the oven to 200 degrees Celsius (nonfan)/375 degrees Fahrenheit. Line the bottom of 2 (20-centimeter/8-inch) cake pans (tins) with a removable base with parchment paper and grease the sides. Alternatively, grease the bottoms and sides of 2 (20-centimeter/8-inch) regular cake pans, line with parchment, and grease the parchment.
- In a large bowl, whisk together cocoa, flour, baking powder, baking soda, salt and sugars. In a separate bowl, add the oil, eggs and kefir, and whisk just to combine. Add to the dry mixture and use a spatula to gently fold through. Add the 3/4 cup plus 3 tablespoons/220 grams hot coffee and mix gently to combine. It'll look very runny at first, but will soon come together into a glossy, pourable batter.
- Divide the batter evenly between the two cake pans, about 21 ounces/600 grams per pan. Bake for 30 minutes or until a skewer inserted into the middle comes out clean. Set aside to cool for about 30 minutes, then slide a butter knife along the sides to help release the cake. Brush the tops lightly with the remaining 1 tablespoon/14 grams extra coffee (discard any extra).
- Invert one cake onto a board, remove the parchment, then invert it again onto a cake stand or the platter you intend to serve it on (domed side up now). Invert the other cake onto a board (don't remove the paper). Invert it again, onto a plate, so that it's paper side down. (This will help prevent it from sticking.) Set both cakes aside to cool completely.
- Make the praline: With the oven still at 200 degrees Celsius/375 degrees Fahrenheit, spread the hazelnuts onto a parchment-lined medium baking sheet (tray) and bake for 12 to 15 minutes, or until deeply golden, shaking the pan halfway through baking. Set aside, keeping the tray and parchment paper. You'll use them again later.
- Place a large saucepan over a medium-high heat and, once quite hot, sprinkle in a third of the caster sugar to cover the base. It should immediately start to melt at the sides but not brown too quickly. Swirl the sugar in the pan a little, then add another third of the sugar, allowing it to melt a little before adding the remaining third. Turn the heat down to medium and cook until the sugar is an amber caramel, stirring with a spatula just a couple times (but not much more). Add the hazelnuts and 1/4 teaspoon salt, stirring to coat, then quickly transfer the mixture to your parchment-lined tray and leave to cool completely.
- Once cool, roughly break apart the praline and add it to a food processor. Pulse a few times until you have very coarse crumbs, then measure out about 1/2 cup/75 grams of the mixture and transfer to a bowl. Blitz the remaining mixture in the food processor for about 5 minutes or until it turns into the consistency of a smooth nut butter, stopping to scrape the inside of the bowl as necessary. Transfer this to a separate bowl.
- Make the mascarpone cream: Add all the ingredients to a stand mixer and beat on medium-high speed for 1 1/2 to 2 minutes, or until you have medium peaks. Refrigerate if not assembling right away (you want it nice and cold).
- When ready to assemble, top the cake on your cake stand with half the cream mixture. Spoon over about 2 tablespoons of the smooth praline and gently swirl it through the cream with your spatula. Top with another 2 tablespoons of the praline, this time without swirling. Sprinkle with half the praline crumble. Carefully invert the other cake on top now, removing the paper. Top with the remaining cream and repeat the same process with the smooth praline and praline crumble. Serve right away, or refrigerate overnight to firm up the cream before serving. (The cake will keep refrigerated for up to 3 days.)
PRALINE-CRUSTED CHEESECAKE
This was featured in Southern Living magazine as "Dessert of the Month". It is described as a buttery cookie-and-praline crust beneath a dense, creamy filling. I would agree. I love cheesecake and it is one of the best I have made. It was also very beautiful. I know that this is a pretty detailed recipe, but it is worth the effort for a special occasion.
Provided by Juenessa
Categories Cheesecake
Time 3h
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Cheesecake: Combine cookie crumbs and butter.
- Press into bottom and up sides of a greased 10-inch springform pan.
- Bake at 350 degrees for approx 8 minutes.
- Cool on a wire rack.
- Sprinkle coarsely crumbled pralines over crust.
- Beat cream cheese at medium speed with a heavy duty electric mixer until creamy.
- Gradually add 1 3/4 cups sugar, flour, and vanilla, beating until smooth.
- Add eggs and egg yolks, 1 at a time, beating just until yellow disappears.
- Stir in whipping cream and lemon rind.
- Pour in crust.
- Place on a foil-lined baking sheet.
- Bake at 350 degrees on lower oven rack 10 minutes.
- Reduce oven temperature to 325 degrees, and bake 1 hour and 20 minutes or until almost set.
- Cool on wire rack 1 hour.
- Stir together sour cream and 1/3 cup sugar; spread over cheesecake.
- Bake at 325 degrees for 10 minutes.
- Cool on wire rack.
- Cover and chill 8 hours.
- Remove sides of pan.
- Garnish, if desired with pralines.
- Pralines: Butter bottom of a heavy 3-quart saucepan.
- Cook brown sugar and next 3 ingredients in saucepan over low heat, stirring constantly, until sugars dissolve; stir in pecans.
- Bring to a boil over medium heat; cook, stirring occasionally, 6 to 8 minutes or until a candy thermometer registers 238 degrees (soft ball stage).
- Remove from heat.
- Stir in vanilla; let stand 3 minutes.
- Beat with a wooden spoon 3 minutes or until mixture begins to thicken.
- Working rapidly, drop by tablespoonfuls onto wax paper.
- Let stand until firm.
Nutrition Facts : Calories 860.9, Fat 61.8, SaturatedFat 33.7, Cholesterol 253.4, Sodium 380.5, Carbohydrate 68.5, Fiber 1.1, Sugar 61.4, Protein 12.7
HAZELNUT PRALINE
Categories Dessert Low Sodium Vegan Hazelnut Gourmet
Yield Makes about 2 cups ground praline
Number Of Ingredients 2
Steps:
- Lightly oil a baking sheet.
- In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, just until a golden caramel. Add hazelnuts, stirring until coated well. Immediately pour mixture onto baking sheet and cool completely, about 30 minutes. Remove praline from baking sheet and break into pieces.
- Praline may be eaten as candy or ground in a food processor and used as a dessert topping.
LEMON CHEESECAKE WITH HAZELNUT CRUST
Categories Cake Egg Dessert Bake Kid-Friendly Cream Cheese Lemon Spring Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- Make crust:
- Position rack in center of oven and preheat to 350°F. Finely grind nuts, cracker crumbs and powdered sugar in processor.Add butter; blend using on/off turns until crumbs are moist. Press crumbs onto bottom and 1/2 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill while making filling.
- Make filling:
- Using electric mixer, beat cream cheese in large bowl until fluffy. Slowly add sugar; beat until smooth. Add eggs 1 at a time, beating 30 seconds after each. Mix in lemon juice and peel.
- Pour filling into crust. Bake cake until outer 2-inch portion of top is set and center looks slightly glossy and is barely set, about 45 minutes. Transfer to rack cool to room temperature. Cover; chill overnight.
- Run knife around sides of pan to loosen. Release pan sides. Place cake on plate. Top with lemon and mint, if desired.
HAZELNUT PRALINE CHEESECAKE
Categories Cake Cheese Nut Dessert Bake Christmas Thanksgiving Oscars Mother's Day Graduation Father's Day Cream Cheese Winter Birthday Hazelnut Party Bon Appétit
Yield Makes 12 Servings
Number Of Ingredients 12
Steps:
- For crust:
- Position rack in center of oven; preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Mix flour, butter and brown sugar in processor until moist clumps form. Press mixture onto bottom of prepared pan. Bake until crust is golden, about 25 minutes. Cool. Wrap outside of pan with double layer of heavy-duty foil.
- For filling:
- Reserve 1/2 cup praline for garnish. Grind remaining praline to powder in processor. Beat cream cheese and su gar in large bowl until smooth. Beat in flour, then cream and vanilla. Beat in eggs 1 at a time. Fold in praline powder.
- Transfer filling to crust. Place springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until center is just set, about 1 hour 20 minutes.
- Transfer cake to rack. Run small sharp knife around sides of cake to loosen. Cool completely. Remove foil from pan sides. Chill cake overnight. (Can be prepared 3 days ahead. Cover and keep refrigerated.)
- Release pan sides. Transfer cake to platter. Mound reserved coarsely crushed praline atop center of cake and serve.
More about "praline cheesecake with hazelnut crust food"
HAZELNUT VANILLA CHEESECAKE – GOOD DINNER MOM
From gooddinnermom.com
Estimated Reading Time 4 mins
- Position a rack in the center of the oven and preheat the oven to 350F degrees. Lightly grease the bottom and sides of a 9x3-inch spring-form pan. Cut an 18-inch square of heavy-duty aluminum foil and wrap the foil around the outside of the pan.
- In a medium mixing bowl, beat the cream cheese at medium speed until creamy and lump-free, about 2 minutes, scraping down the sides of the bowl as necessary. Gradually add the sugar and beat until blended. Add the praline paste and mix at low speed until well blended and no lumps remain. Add the heavy cream and vanilla extract and mix just until combined. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
PRALINE CRUSTED CHEESECAKE | MIDWEST LIVING
From midwestliving.com
PECAN PRALINE CHEESECAKE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
CHOCOLATE GLAZED PRALINE CHEESECAKE WITH CANDIED …
From cookingchanneltv.com
HAZELNUT PRALINE CHEESECAKE - NERDS WITH KNIVES
From nerdswithknives.com
Estimated Reading Time 6 mins
- Lightly butter cookie sheet (or use a silpat). Stir chopped hazelnuts, corn syrup and brown sugar in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil mixture until candy thermometer registers 300°F., tilting pan if necessary to submerge end of thermometer, about 10 minutes. Pour praline mixture onto prepared cookie sheet. Let cool.
- Preheat oven to 350°F. You'll need a 9-inch-diameter spring-form pan with 2 3/4-inch-high sides.
- Line the outside of the spring-form pan containing the crumb base with a good wrapping of plastic wrap, so that the whole of the bottom and sides are enveloped in plastic. Do the same with aluminum foil, covering the layer of plastic wrap to make a very watertight casing. (NOTE: If you can find it, the LARGE size aluminum foil and is much more effective at keeping the pan water-tight. I recommend it.)
ASTRAY RECIPES: PRALINE CHEESECAKE WITH HAZELNUT CRUST
From astray.com
MINI CHOCOLATE-HAZELNUT CHEESECAKES RECIPE - GRACE PARISI - FOOD …
From foodandwine.com
PRALINE-CRUSTED CHEESECAKE RECIPE | MYRECIPES
From myrecipes.com
NO BAKE VEGAN CHEESECAKE - CHOCOLATE HAZELNUT FLAVOUR!
From schoolnightvegan.com
PUMPKIN CHEESECAKE WITH PRALINE TOPPING | CHEF DENNIS
From askchefdennis.com
PRALINE CHEESECAKE WITH HAZELNUT CRUST - BIGOVEN.COM
From bigoven.com
PRALINE CHEESECAKE WITH HAZELNUT CRUST - BAKING RECIPES ONLINE
From bakingrecipesonline.com
PRALINE CHEESECAKE WITH HAZELNUT CRUST RECIPE
From bakerrecipes.com
PUMPKIN CHEESECAKE WITH GINGERSNAP-HAZELNUT CRUST | SAVEUR
From saveur.com
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