Southern Pecan Praline Cheesecake Food

SOUTHERN PECAN PRALINE CHEESECAKE RECIPE

Steps:

• Preheat the oven to 350 degrees. F.

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

Steps:

• Combine cookie crumbs and 4 tablespoons melted butter in a medium bowl. Mix well and press into the bottom of a 9-inch springform pan. Place in refrigerator while you get filling ready. (Note: To make a harder crust instead of a soft crust, bake crust at 350 degrees for 8 to 10 minutes. Let crust cool before proceeding.)
• Combine pecans and 3 tablespoons melted butter on a baking sheet. Toast in a 350 degree oven until golden, about 5 to 8 minutes. Let cool and set aside ½ cup of pecans for topping.
• Using an electric mixer, beat cream cheese, 1 ¼ cups dark brown sugar, and flour until smooth.
• Beat in eggs one at a time, blending well after each addition.
• Beat in vanilla. Stir in the toasted pecans, except for the ones set aside for topping.
• Pour filling over crust and bake at 325 degrees for 60 minutes. Turn oven off and open the oven door slightly. Leave cheesecake in the turned off oven for 30 minutes.
• Using a knife, loosen cheesecake from edge of pan and remove the rim. Let cheesecake cool to room temperature and then refrigerate for at least 8 hours.
• To make topping, combine all ingredients in a medium saucepan. Bring to a simmer and cook, whisking constantly for 3 to 5 minutes or until thickened some. Stir in reserved pecans. Let cool before drizzling over cheesecake.

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.

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.

SOUTHERN PECAN PRALINE CAKE

Steps:

• Grease and flour three nine-inch round cake pans and preheat oven to 350 degrees.
• Cream the butter with both granulated sugar and light brown sugar until very light and fluffy, then add the eggs, one at a time, beating well after each addition.
• Sift the flour with the baking powder, baking soda and salt and add to the batter alternately with the milk, beginning and ending with the dry mixture. Stir in the vanilla extract.
• Divide batter evenly among the prepared pans and bake in the center of the preheated oven for 25 to 30 minutes or until a wooden pick inserted in the center of the layers comes out clean. Cool layers in their pans over a rack for ten minutes, then loosen and turn out layers directly onto racks for cooling. Cool layers thoroughly before icing.
• For the icing, melt the butter in a large saucepan over medium heat. Remove from heat, then stir in granulated sugar and light brown sugar. (Sugars will not dissolve).
• In a separate bowl, whisk the egg yolks with the evaporated milk until smooth, then whisk this mixture into the saucepan with the sugar mixture. Return saucepan to a medium heat setting and cook, whisking constantly, until mixture is thick, shiny and caramel-like, about 15 to 20 minutes. Remove from heat and stir in vanilla extract and pecans.
• Cool icing to a good spreading consistency (about 30 minutes), then spread evenly between cooled cake layers and over the top and sides of the cake.

SOUTHERN PECAN PRALINE CAKE

Steps:

• Preheat the oven to 350 degrees F. and spray a 9x13 baking dish with non-stick baking spray.
• Place the cake mix, coconut frosting, eggs, oil and water in a large mixing bowl. Use a hand held or your stand mixer and mix well to combine everything. Add the pecans and mix again.
• Pour the batter into the prepared baking pan.
• Bake for 40 minutes or until the top is golden brown and the cake pulls away from the sides. Set aside to cool on a wire cooling rack.
• To make the praline topping, combine the butter and sweetened condensed milk in a small saucepan and stir until the butter is melted. Add the pecans and mix well. Pour over the cooled cake and serve.
• RECIPE NOTES.
• Southern Pecan Praline Cake keeps well covered in the fridge for approximately one week, or you can wrap it well in foil and store in a large ziplock bag in your freezer for up to two months.
• *To roast pecans, spread them out in a single layer on a baking sheet and roast in a 350-degree oven for 10 minutes.

SOUTHERN PECAN PIE CHEESECAKE

Steps:

• Preheat oven to 325°.
• Thaw pecan pie according to package directions.
• Cut evenly into 20 thin slices, keeping wedges intact, and set aside.
• Line the outside of a 10-inch springform pan tightly with foil.
• Stir together cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2-inches up sides of a 10-inch springform pan.
• Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan.
• Reserve remaining pecan pie wedges for another use.
• Beat cream cheese until smooth; add eggs, 1 at a time, beating until blended after each addition.
• Add sour cream, half-and-half, and vanilla; beat until blended.
• Fold in powdered sugar and flour.
• Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place.
• Arrange pecan halves evenly around edge.
• Bake at 325° for 50 minutes in a water bath.
• Turn off oven, and let cheesecake stand in oven 1 hour.
• Remove to a wire rack, and let cool completely.
• Chill at least 8 hours or overnight before serving.
• Note: Baking in a water bath means that you set the cheesecake in a roasting pan filled with about an inch of water.
• The foil should keep the water out.

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.