Pecan Praline Cheesecake With Caramel Sauce Recipes

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PECAN PRALINE CHEESECAKE



Pecan Praline Cheesecake image

This Pecan Praline Cheesecake is a pecan lover's dream! The rich, creamy filling is full of brown sugar and toasted pecans and topped with a delicious, caramel-y pecan praline sauce!

Provided by Lindsay

Categories     Dessert

Time 3h30m

Number Of Ingredients 18

2 1/4 cups (302g) graham cracker crumbs (about 17 full sheet graham crackers)
5 tbsp (70g) packed brown sugar
1/8 tsp salt
10 tbsp (140g) unsalted butter, melted
24 ounces (678g) cream cheese, room temperature
1 1/4 cups (180g) light brown sugar, loosely packed
3 tbsp (24g) all purpose flour
1 cup (230g) sour cream, room temperature
1 tbsp vanilla extract
4 large eggs, room temperature
1 cup (107g) chopped pecans, toasted
1/2 cup (104g) sugar
1/2 cup (113g) packed light brown sugar
3/4 cup (ml) heavy whipping cream
4 tbsp (56g) unsalted butter, cut into cubes
3/4 cup (80g) chopped pecans, toasted
1/2 tsp salt
1 tsp vanilla extract

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.

Nutrition Facts : ServingSize 1 slice, Calories 675 calories, Sugar 44.7 g, Sodium 436 mg, Fat 45.3 g, SaturatedFat 21.2 g, TransFat 0.1 g, Carbohydrate 61.5 g, Fiber 2.6 g, Protein 8.9 g, Cholesterol 145.8 mg

PECAN PRALINE CHEESECAKE WITH CARAMEL SAUCE



Pecan Praline Cheesecake with Caramel Sauce image

Pecan Praline Cheesecake with Caramel Sauce

Provided by Alice Morrow

Number Of Ingredients 22

Crust:
½ c. pecan halves
1 stick plus ½ t. butter, melted
⅓ c. plus ½ T. sugar
2 T. light brown sugar
1 ½ T. heavy cream
Pinch of salt
10 oz., graham crackers, crushed
Filling:
1 lb. cream cheese, softened
1 c. sugar
3 large eggs
1 t. vanilla extract
24 oz. sour cream
Caramel Sauce:
4 T. butter, softened
2 T. sugar
2 T. light brown sugar
⅓ c. dark brown sugar
½ c. heavy cream
¼ t. pure vanilla extract
¼ t. salt

Steps:

  • Crust: Preheat oven 375. Line baking sheet with parchment paper. Wrap the outside of 10" round springform pan with foil. In bowl, toss pecans with ½ t. butter, ½ T. of sugar, brown sugar, cream and salt. Spread nuts on baking sheet and bake for 15-18 minutes, until sugar is caramelized and pecans toasted. Cool.
  • Transfer all but 12 of the pecans to food processor along with graham crackers and pulse until fine. Add remaining melted butter and ⅓ c. of sugar and pulse until crumbs are moistened. Press crumbs over bottom and ⅔ way up side of springform pan.
  • Filling: In clean food processor, pulse cream cheese and sugar until smooth. Add eggs, one at a time, and pulse until incorporated. Pulse in vanilla and sour cream. Scrape filling into pan and bake for 1 hour, until top of cheesecake is lightly golden in spots and center is slightly jiggly. Transfer cake to a rack and let cool completely. Wrap in plastic and refrigerate overnight.
  • Caramel Sauce: In saucepan, combine butter with sugars and bring to boil, stirring constantly. Cook over moderately high heat for 2 minutes, stirring constantly. Add cream and boil for 2 minutes. Transfer to a pitcher. Stir in vanilla and salt and refrigerate until cold, at least 2 hours or overnight.
  • Unwrap cheesecake and discard foil. Remove ring and transfer cake to a serving platter. Arrange the 12 reserved pecans on top. Using a warm, slightly moistened knife, cut cake into wedges. Wipe blade between cuttings. Transfer to individual plates and pour some of caramel sauce on top.

CARAMEL PRALINE CHEESECAKE



Caramel Praline Cheesecake image

I wowed my wife, Carla, and a group of her friends with this luscious dessert, the finale to a meal I catered at church. - Mark Jones, Clovis, California

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 12-14 servings.

Number Of Ingredients 18

7 whole graham crackers
1/2 cup chopped pecans, toasted
6 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
2 cups sour cream
1/4 cup milk
1/4 cup all-purpose flour
1 tablespoon vanilla extract
5 large eggs, lightly beaten
TOPPING:
1 cup sugar
1/4 cup water
1 cup heavy whipping cream
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup pecan halves, toasted

Steps:

  • Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a food processor, combine graham crackers and pecans; cover and process until fine and crumbly. Stir in butter. Press onto the bottom of prepared pan. Chill for 30 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, milk and vanilla. Add eggs, beating on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 75-80 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill., For topping, in a small heavy saucepan over medium-low heat, combine sugar and water. Cook, stirring occasionally, until sugar begins to melt. Cook without stirring until dark reddish brown, about 15 minutes., Reduce heat to low; gradually whisk in cream. Cook and stir over medium heat until a candy thermometer reads 225°. Remove from the heat; stir in butter and vanilla. Cool to room temperature., Spread topping evenly over cheesecake (do not scrape sides of pan). Garnish with pecan halves. Refrigerate overnight. Remove sides of pan.

Nutrition Facts : Calories 497 calories, Fat 32g fat (16g saturated fat), Cholesterol 155mg cholesterol, Sodium 201mg sodium, Carbohydrate 47g carbohydrate (39g sugars, Fiber 1g fiber), Protein 7g protein.

CARAMEL PRALINE-TOPPED CHEESECAKE



Caramel Praline-Topped Cheesecake image

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

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup sugar
1/4 cup butter, melted
16 whole vanilla wafers
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/2 cup sour cream
1 teaspoon vanilla extract
3 large eggs, lightly beaten
TOPPING:
25 caramels
2 tablespoons milk
1/2 cup chopped pecans, toasted

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.

CARAMEL PECAN CHEESECAKE



Caramel Pecan Cheesecake image

A simple cheesecake with a spiced crust and a caramel pecan topping.

Provided by LADYDELTA

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 4h

Yield 12

Number Of Ingredients 13

1 cup graham cracker crumbs
½ cup ground pecans
3 tablespoons white sugar
½ teaspoon ground cinnamon
½ teaspoon apple pie spice
½ teaspoon ground nutmeg
¼ cup margarine, melted
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
½ teaspoon vanilla extract
2 eggs
¼ cup caramel ice cream topping
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, ground pecans, sugar, cinnamon, apple pie spice and nutmeg. Pour in the melted butter. Mix well and press into the bottom of a 9 inch springform pan.
  • In a large bowl, Beat cream cheese, 1/2 cup sugar and vanilla until smooth. Beat in the eggs one at a time. Pour filling into crust.
  • Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool.
  • In a small bowl, combine caramel topping and chopped pecans. Spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 355.1 calories, Carbohydrate 24.4 g, Cholesterol 72.1 mg, Fat 27.4 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 10 g, Sodium 232 mg, Sugar 14.4 g

PECAN-PRALINE CHEESECAKE WITH CARAMEL SAUCE



Pecan-Praline Cheesecake With Caramel Sauce image

You can use store-bought pralines to make the crust for this fluffy cheesecake, but Big Sugar's quick praline recipe is worth the extra effort, as is the buttery caramel sauce that gets pooled on top.;) Recipe by Lisa Ritter. From: Big Sugar's Blockbuster Desserts, published in the March 2008 edition of Food & Wine Magazine. Chilling Time - overnight.

Provided by Manami

Categories     Cheesecake

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 21

1/2 cup pecan halves
1/2 cup unsalted butter, melted
1/2 teaspoon unsalted butter, melted
1/3 cup plus 1/2 tablespoon granulated sugar
2 tablespoons light brown sugar
1 1/2 tablespoons heavy cream
1 pinch salt
10 ounces graham crackers, crushed
1 lb full-fat cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
24 ounces full-fat sour cream
caramel sauce, for serving
4 tablespoons unsalted butter, softened
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1/3 cup dark brown sugar
1/2 cup heavy cream
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt

Steps:

  • PREPARE THE CRUST::
  • Preheat the oven to 375°F.
  • 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.
  • Bake for about 18 minutes, until the sugar is caramelized and the pecans are toasted; let cool.
  • 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.
  • Press the crumbs over the bottom of the pan and two-thirds of the way up the side of the prepared springform pan.
  • PREPARE THE FILLING:.
  • 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.
  • Pulse in the vanilla and sour cream.
  • Scrape the batter into the pan and bake in the center of the oven for about 1 hour, until the top of the cheesecake is lightly golden in spots and the center is slightly jiggly.
  • Transfer the cake to a rack and let cool completely.
  • Wrap in plastic and refrigerate overnight.
  • 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.
  • Transfer the slices to plates and pour some of the Caramel Sauce on top.
  • Serve with the remaining Caramel Sauce.
  • *The cheesecake can be refrigerated for up to 5 days.
  • PREPARE THE CARAMEL SAUCE:.
  • In a medium saucepan, combine the butter with all three sugars and bring to a boil, stirring constantly.
  • Cook over moderately high heat for 2 minutes, stirring constantly.
  • Add the cream and boil for 2 minutes longer.
  • Transfer the caramel sauce to a pitcher.
  • Stir in the vanilla and salt and refrigerate until cold, at least 2 hours.
  • **The caramel can be refrigerated for up to 1 week.
  • Whisk to combine before serving.

PECAN-PRALINE CHEESECAKE WITH CARAMEL SAUCE



Pecan-Praline Cheesecake With Caramel Sauce image

You can use store-bought pralines to make the crust, but Big Sugar's quick praline recipe is worth the extra effort, as is the buttery caramel sauce that gets pooled on top. Add at least 6 hours to overnight chill time to cook time.... Can be refrigerated for up to 5 days.

Provided by GoldsmithLissa

Categories     Cheesecake

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 14

1/2 cup pecan halves
1/2 cup unsalted butter, melted
1/2 teaspoon unsalted butter, melted
1/3 cup plus 1/2 tablespoon granulated sugar
2 tablespoons light brown sugar
1 1/2 tablespoons heavy cream
1 pinch salt
10 ounces graham crackers, crushed
1 lb full-fat cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
24 ounces full-fat sour cream
caramel sauce, for serving

Steps:

  • Make the crust: 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. Bake for about 18 minutes, until the sugar is caramelized and the pecans are toasted. Let cool.
  • 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. Press the crumbs over the bottom of the pan and two-thirds of the way up the side of the prepared springform pan.
  • Make the filling: 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. Pulse in the vanilla and sour cream. Scrape the batter into the pan and bake in the center of the oven for about 1 hour, until the top of the cheesecake is lightly golden in spots and the center is slightly jiggly. Transfer the cake to a rack and let cool completely. Wrap in plastic and refrigerate overnight.
  • 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. Transfer the slices to plates and pour some of the Caramel Sauce on top. Serve with the remaining Caramel Sauce.

Nutrition Facts : Calories 433.6, Fat 30.6, SaturatedFat 16.9, Cholesterol 108.1, Sodium 239.7, Carbohydrate 35.2, Fiber 0.8, Sugar 24.2, Protein 6.3

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From pinterest.de


EASY PECAN PRALINE SAUCE - A LATTE FOOD
Instructions. In a medium sized pot, bring butter, brown sugar, and half & half together to a boil over med-low heat, whisking constantly. Allow the mixture to boil for 3-4 minutes, or until the sauce has thickened and coats the back of a spoon (can be anywhere as long as 5-7 minutes).
From alattefood.com


ZINGERMSNS BANANA PECAN PRALINE BREAD - THERESCIPES.INFO
Banana Bread Gift Box for sale. Buy online at Zingerman's ... tip www.zingermans.com. Try our same classic banana bread jazzed up with chunks of chocolate, or topped with a sweet and salty pecan praline.Classic Banana Bread G-BNA Gift boxed, serves 5-7. ... Zingerman's Superior Scone Sampler $60.
From therecipes.info


CARAMEL PECAN PRALINES - FLYPEACHPIE
2019-10-09 In a heavy bottomed pan, add the butter, sugar, corn syrup and stir over medium high heat. Once the butter has melted completely and the sugar has dissolved, slowly pour the heavy cream into the mixture while stirring. You don’t want to add it too fast or it can make your caramel crystallize or become grainy.
From flypeachpie.com


PECAN PIE CHEESECAKE - PINTEREST
Oct 20, 2021 - Creamy cheesecake topped with pecans in luscious caramel sauce! Pecan Pie Cheesecake is dessert perfection & everyone will ask for the recipe! Oct 20, 2021 - Creamy cheesecake topped with pecans in luscious caramel sauce! Pecan Pie Cheesecake is dessert perfection & everyone will ask for the recipe! Pinterest. Today. Explore. When autocomplete …
From pinterest.com


PRALINE CHEESECAKE RECIPE - CHEESECAKES WORLD
2021-10-01 Firstly, we’ll tell you how to make your own pecan praline, then you can scroll down and keep reading to print your Praline Cheesecake Recipe. Step #1: Mixing and cooking time! Step #2: Let’s get it creamy. Step #3: Let it cool. Step #4: Ready to use or eat.
From cheesecakesworld.com


DOUBLE PECAN PIE RECIPE - THERESCIPES.INFO
Double Chocolate Pecan Pie - Diamond Nuts great www.diamondnuts.com. Pie filling: Lower oven to 350°F. Spread pecans on a rimmed baking sheet and toast 8-10 minutes.Remove and set aside to cool. In a small saucepan over low heat, melt butter and chopped chocolate, stirring until smooth; cool.
From therecipes.info


PECAN PRALINE WHISKEY RECIPES - THERESCIPES.INFO
Pecan Bourbon Old Fashioned Cocktail | Vintage Kitty hot vintagekitty.com. 1 strip orange peel. 1 candied pecan (optional) Instructions. In a cocktail mixing glass, combine the brown sugar, pecan bitters, water and bourbon and stir until the sugar melts. Once the sugar has melted, stir in the pecan liqueur. Place a large ice cube in a double rocks glass with the orange peel.
From therecipes.info


PECAN CRUNCH SWEET POTATO PIE - THERESCIPES.INFO
Pecan Crunch Bourbon Sweet Potato Pie Recipe • Rouses ... best www.rouses.com. Heat partially baked pie crust in oven until warm, about 5 minutes. Sprinkle bottom of pie shell evenly with brown sugar. Pour sweet potato mixture into pie shell over brown sugar layer. Bake for 15 minutes more. Meanwhile, toss chopped pecans with cane syrup until evenly coated; set …
From therecipes.info


PECAN CARAMEL SAUCE - EASY PRALINE CARAMEL SAUCE RECIPE
2019-03-12 In a heavy saucepan, combine sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a low boil, swirling the saucepan gently, but not stirring. Keep the mixture constantly moving. Simmer until the mixture is syrupy and a deep caramel color, about 5-10 minutes.
From savoryexperiments.com


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