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
Creamy, rich, nutty, butterscotch flavor. To serve, put a dollop of sweetened whipped cream on each slice. Add at least 1 pecan, or better yet, add a few.
Provided by Carol
Categories Desserts Specialty Dessert Recipes Praline Recipes
Yield 12
Number Of Ingredients 15
Steps:
- To Make Crust: Melt butter or margarine in a small saucepan. Stir in graham cracker crumbs, 3 tablespoons brown sugar, and 1/3 cup chopped nuts. Pack into ungreased 9 or 9 1/2 inch springform pan.
- To Make Filling: Beat cream cheese and 1 1/4 cups brown sugar together until smooth and fluffy. Slowly beat in eggs one at a time, just until blended. Stir in 1 teaspoon rum flavoring, 1 teaspoon vanilla, 1/4 cup sour cream, and 1/3 cup chopped nuts. Pour filling into pan.
- Bake at 350 degrees F (175 degrees C) for about 55 to 60 minutes, until set. Remove pan to cake rack while you prepare topping.
- To Make Topping: Stir together 1 1/2 cups sour cream, 1/4 cup brown sugar, maple flavoring, and 1/2 teaspoon rum flavoring. Spread over cheesecake. Return to oven, and bake for 10 minutes. Loosen sides of cake. Cool until almost room temperature, then chill for a few hours before serving.
Nutrition Facts : Calories 449.6 calories, Carbohydrate 39.2 g, Cholesterol 112.5 mg, Fat 30.6 g, Fiber 0.8 g, Protein 6.6 g, SaturatedFat 15.9 g, Sodium 224.1 mg, Sugar 32.7 g
CHEESECAKE PRALINE SQUARES
A smooth cheesecake layer, a nutty crust, and a praline-like topping make this dessert extra special. I fix these squares often for friends or when my big Italian family gets together. -Barbara McCalley, Allison Park, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, butter, pecans and confectioners' sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 20-24 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add the milk, vanilla and lemon zest. Add eggs; beat on low speed just until combined. Pour over crust. , Bake at 350° for 35-40 minutes or until edges are lightly browned. Cool on a wire rack., In a small saucepan, combine brown sugar and cream. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat; stir in pecans and vanilla. Pour over cheesecake. Refrigerate for 4 hours or overnight. Cut into squares.
Nutrition Facts : Calories 582 calories, Fat 37g fat (17g saturated fat), Cholesterol 137mg cholesterol, Sodium 231mg sodium, Carbohydrate 57g carbohydrate (40g sugars, Fiber 2g fiber), Protein 9g protein.
PRALINE CRUMB CARAMEL CHEESECAKE BARS
Enjoy cheesecake in the form of an easy bar with layers of caramel, rich toffee and crunchy nuts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
- Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
- Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
- Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 190, Carbohydrate 21 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 125 mg, Sugar 15 g, TransFat 1 g
PUMPKIN CHEESE PRALINE BARS
These are yummy, creamy & pretty swirled bars. Store cooled bars in an airtight container for up to 1 week in the refrigerator, or wrap tightly and freeze for up to 2 months.
Provided by Rita1652
Categories Bar Cookie
Time 55m
Yield 24 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper; brush pan with softened butter.
- Prepare pumpkin batter;
- In an electric mixer on medium speed, mix together brown sugar, cinnamon, ginger, cloves, baking powder and baking soda for about 30 seconds, until evenly combined. Add butter, eggs and pumpkin; beat on medium speed for 2 minutes, until smooth. Scrape bowl with rubber spatula. Add flour all at once; beat on low speed for 30 seconds, until flour is evenly blended inches.
- Pour half the pumpkin batter into prepared pan. Reserve other half in a small bowl, scraping mixing bowl well.
- Using the same mixing bowl, prepare cream cheese batter:
- Beat cream cheese, egg and extracts on medium speed for abut 2 minutes, until fluffy and smooth. Add sugar; beat on medium speed for about 1 minute. Spread cream cheese batter over pumpkin batter in pan.
- Pour reserved pumpkin batter over cream cheese layer. Using a rubber spatula, cut through the batter several times through the length of the pan, then through the width of the pan, to create a marbled effect.
- Prepare topping:
- Using an electric mixer on medium speed, beat butter and brown sugar for 2 minutes, until fluffy and light in color. Add flour and pecans; bet on low speed for about 1 minute. The mixture will be crumbly.
- Sprinkle crumbs evenly over marbled batter.
- Bake for 30 to 35 minutes. When done, the topping will have begun to brown and the top will feel slightly firm when touched gently with your fingertip. Remove from oven; let cool completely on wire rack; cut into bars.
Nutrition Facts : Calories 215.2, Fat 12.2, SaturatedFat 5.9, Cholesterol 48.9, Sodium 78.1, Carbohydrate 24.8, Fiber 0.8, Sugar 16.7, Protein 2.7
PRALINE CRUMB CARAMEL CHEESECAKE BARS
Betty Crocker Cookoff Recipe Winner, 2010. TONS of 5 star reviews on the Betty Crocker site.... Toffee and Caramel and Cheesecake are three of my fave things, so HAD to save the recipe here! Let me know what you think...
Provided by Raquel Grinnell
Categories Dessert
Time 1h15m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F
- Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly, then stir in pecans and toffee bits by hand. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes and remove to a rack to cool slightly.
- Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
- Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
- Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator until serving.
Nutrition Facts : Calories 102.3, Fat 8.1, SaturatedFat 4.2, Cholesterol 25.9, Sodium 81, Carbohydrate 6.8, Fiber 0.2, Sugar 3.3, Protein 1.2
PRALINE CHEESECAKE BARS
I received this recipe from my daughter. This is a prize winning recipe from Betty Crocker.
Provided by Donna Brown
Categories Cookies
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees. Spray bottom and sides of 13x9 pan with cooking spray. Place cookie mix in a bowl and cut in cold butter with pastry blender or fork until crumbly. Reserve 1/2 cup of mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes. In a large bowl, beat softened cream cheese, sugar, flour, 1/4 cup caramel topping, vanilla and egg with mixer until it's smooth. Spread cream cheese mixture evenly over partially baked cookie base. Mix crumb topping, pecans and toffee bits. Sprinkle over cream cheese mixture. Bake about 25 - 30 minutes more until lightly browned. Cool 30 minutes, then refrigerate 2 hours. Drizzle with remaining caramel topping. I have also made this with a graham cracker crust instead of the cookie crust and it was delicious. NOTE: I use more than the 1/4 cup caramel topping that's called for to drizzle over the top. Store in refrigerator.
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.
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