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 :
TEXAS PRALINE CAKE
Howdy Ya'll. Ready for some darn good cake? This tasty pecan cake has the subtle flavors of chocolate and coffee, and is frosted with a rich brown sugar whipped cream. This cake prefers Texas pecans!
Provided by Kat
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h30m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease just the bottom of a 10 inch tube pan.
- In a large bowl, cream together the butter, 1 cup brown sugar and white sugar until smooth. Beat in the eggs one at a time, mixing well after each. Stir in vanilla. Dissolve the coffee crystals in water, and stir into the creamed mixture until blended. Stir together the flour, cocoa, baking powder and salt; stir into the batter until just incorporated. Fold in pecans. Transfer the batter to the prepared pan.
- Bake for about 55 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool cake in pan on a wire rack.
- In a chilled bowl, stir together the heavy cream, salt, vanilla and remaining 1/2 cup brown sugar so that the sugar is dissolved. Whip using chilled beaters until stiff. Run a knife around the outer edge of the cake in the pan, and tap it out onto a serving plate. Make sure cake is completely cool before frosting. Decorate with pecan halves if you like.
Nutrition Facts : Calories 696.2 calories, Carbohydrate 80.4 g, Cholesterol 155.8 mg, Fat 38.7 g, Fiber 2.7 g, Protein 9.7 g, SaturatedFat 18.6 g, Sodium 618.7 mg, Sugar 39.3 g
TEXAS PECAN PRALINES
My pecan praline recipe is special to me for I received it from my mother, who was an excellent cook! I also am a Texas Aggie Mom and I use pecans from a South Texas Aggie grower that our Aggie Mom's club has purchased from for many years. The quality is outstanding and far better than you will find in any grocery store. -Carol Jones, Blue Ridge, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 2-1/4 pounds.
Number Of Ingredients 10
Steps:
- Line 3 baking sheets with foil and grease the foil with 1 teaspoon butter each; set aside., In a large heavy saucepan over medium heat, melt cubed butter. Stir in sugars, cream, milk, corn syrup and salt; cook and stir until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage), about 20 minutes., Remove from heat; stir in pecans and vanilla. Cool, without stirring, to 170°, about 20 minutes. Stir with a wooden spoon until mixture just begins to thicken but is still glossy, about 2 minutes., Quickly drop by rounded tablespoonfuls onto prepared baking sheets. Let stand until pralines are set and no longer glossy. Refrigerate until completely set, about 1 hour. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 139 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 30mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
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
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.
PRALINE CHEESECAKE
From "Carry-Out Cuisine" by Phyllis Meras. This recipe was given to me as part of a Christmas gift from my late Aunt Donna. She used to make this every year for our Christmas Eve open house. Wonderfully rich, not meant for those light dessert seekers.
Provided by Muffin Goddess
Categories Cheesecake
Time 1h10m
Yield 1 cheesecake, 8-12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 642.5, Fat 45.2, SaturatedFat 22.2, Cholesterol 184.2, Sodium 441.3, Carbohydrate 51.5, Fiber 1.2, Sugar 40.2, Protein 10.6
PECAN PRALINE CHEESECAKE
Paula Deen's Pecan Praline Cheesecake is a decadent and impressive dessert to serve to friends and family
Provided by Paula Deen
Time 30m
Yield 30
Number Of Ingredients 12
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.
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PECAN PRALINE CHEESECAKE - RESTLESS CHIPOTLE
From restlesschipotle.com
4.4/5 (14)Total Time 1 hr 55 minsCategory Dessert-CakeCalories 863 per serving
- Mix the cookie crumbs and butter and then press the mixture into the bottom and up the sides of a 9" springform pan.
- Beat cream cheese and sugar at slowest speed until it is mixed well. Do not whip it - air will get in the batter and it will lose its dense texture.
- Melt the butter and brown sugar together in a small pan, stirring until butter and sugar are melted together and sauce is bubbling.
PECAN-PRALINE CHEESECAKE WITH CARAMEL SAUCE - FOOD AND …
From foodandwine.com
4/5 (135)Total Time 1 hr 45 minsServings 16Published 2013-12-07
- 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.
- 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.
- 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.
- 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.
THE 13 BEST PLACES FOR PRALINES IN SAN ANTONIO - FOURSQUARE
From foursquare.com
- Mi Tierra Café y Panadería. 8.3. 218 Produce Row, San Antonio, TX. Mexican Restaurant · Downtown San Antonio · 294 tips and reviews. Todd Zeigler: Order the pralines from the bakery.
- Josephine Street Cafe. 8.1. 400 E Josephine St (at Ave A), San Antonio, TX. Steakhouse · Tobin Hill · 40 tips and reviews. Danielle Davidoff: Great tasting steaks all under $15!
- Pappadeaux Seafood Kitchen. 9.0. 76 NE Interstate 410 Loop (at Jones Maltsberger), San Antonio, TX. Seafood Restaurant · 131 tips and reviews. S.A. Brewer: The food is excellent, the atmosphere is fun and we were very lucky to have Daniel D. As our server.
- Nothing Bundt Cakes. 8.2. 11620 Bandera Rd Ste 102, San Antonio, TX. Bakery · Northwest Side · 2 tips and reviews. Maricella Chavez: We like ordering an assortment of their mini bundtinis!
- Starbucks. 8.7. 8350 Fm 78, Converse, TX. Coffee Shop · 17 tips and reviews. Bryan Green: Be kind to the partners! They work hard! And drink Green Tea. Lots and lots of Green Tea.
- Sonic Drive-In. 8.3. 8134 Kitty Hawk, Converse, TX. Fast Food Restaurant · 11 tips and reviews. Grumpy Cat: The cinnamon snacks are to die for. Jenny Martin: Pineapple slushie <3.
- Eilan Hotel Resort and Spa. 8.6. 18603 La Cantera Ter, San Antonio, TX. Hotel · Northwest Side · 8 tips and reviews. Mel B: Absolutely beautiful property, not one complaint from me!
- Baskin-Robbins. 7.9. 6914 W Military Dr, San Antonio, TX. Ice Cream Shop · Far West Side · No tips or reviews.
- Starbucks. 8.3. 18130 U.S. Highway 281 North (Henderson pass & 1604), San Antonio, TX. Coffee Shop · Far North Central · 13 tips and reviews. Ashley: The baristas here are super friendly!!
- Nothing Bundt Cakes. 8.1. 700 E Sonterra Blvd, San Antonio, TX. Bakery · Stone Oak · 12 tips and reviews. Kim M.: Best cake in the world you can never go wrong with the cakes.
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