Olive Garden Apple Praline Cheesecake Recipes
OLIVE GARDEN APPLE PRALINE CHEESECAKE
I usually am requested to make this for Superbowl gatherings. It is really good and very different from a standard cheesecake. Can't remember where I got this recipe from.
Provided by nascarmom
Categories Cheesecake
Time 1h20m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 16
Steps:
- Combine graham cracker crumbs with the 2 T sugar and 2 T melted butter.
- Press into a 9" springform pan.
- In a dutch oven or saucepan, melt 1/4 cup butter over low heat and add apples, sugar and spices. Simmer until apples are soft but hold their shape. Cool.
- Mix together praline topping ingredients and set aside.
- Beat together cream cheese, 1/2 cup sugar until light and fluffy. Beat eggs in one at a time. Add cream and be at until thick and creamy.
- Gently stir in apple mix.
- Pour into springform pan. Spread praline topping over cheesecake and bake 350 degrees for 1 hour and 20 minutes or until set.
Nutrition Facts : Calories 649, Fat 42.6, SaturatedFat 22.5, Cholesterol 157.2, Sodium 289.8, Carbohydrate 65.1, Fiber 3, Sugar 56.3, Protein 6.5
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
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