CARAMEL PRALINE CHEESECAKE
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
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
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
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.
PRALINE CHEESECAKE WITH HOT FUDGE CARAMEL SAUCE
A tempting indulgent dessert--nothing beats the flavors of pecans, buttery caramel and rich chocolate. From Land O Lakes.
Provided by looneytunesfan
Categories Cheesecake
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 300°F Lightly grease sides only of 10-inch springform pan. Stir together all crust ingredients except 1/2 cup toffee bits in medium bowl. Press crumb mixture evenly on bottom and 1-inch up sides of prepared pan. Bake for 10 to 12 minutes or until edges are lightly browned. Remove from oven; immediately sprinkle 1/2 cup toffee bits on hot, partially baked crust.
- Meanwhile, combine 1 cup sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl occasionally, until creamy. Add eggs; continue beating until well mixed. (DO NOT OVER BEAT.) Pour over crust. Bake for 65 to 70 minutes or until edges are set and lightly browned. Center will move slightly when side of pan is tapped.
- Loosen cheesecake from side of pan by running greased knife around inside of pan. Immediately sprinkle 1/4 cup toffee bits and 1/4 cup chopped pecans on top. Cool 1 hour on cooling rack at room temperature. Refrigerate in pan, uncovered, until thoroughly chilled (3 to 4 hours). Cover; refrigerate until serving.
- Meanwhile, melt 1/4 cup butter in 2-quart saucepan over medium heat; stir in 2/3 cup brown sugar, whipping cream and corn syrup. Cook, stirring occasionally, until mixture just comes to a boil (2 to 3 minutes). Boil 3 minutes. Remove from heat.
- Add chocolate; stir until melted and smooth. Stir in vanilla. Cool slightly; place in microwave-safe bowl. Cover; refrigerate until serving time.
- Just before serving, microwave sauce on HIGH, stirring every 30 seconds, until warm (30 seconds to 1 1/2 minutes).
- Loosen side of cheesecake by running knife around inside of pan. Carefully remove side of pan. To serve, dip knife in warm water for easier cutting. Clean knife after each cut. Serve sauce over cheesecake slices.
Nutrition Facts : Calories 462.8, Fat 32.4, SaturatedFat 16.5, Cholesterol 131, Sodium 285.6, Carbohydrate 39.6, Fiber 0.6, Sugar 33.2, Protein 6
CARAMEL PRALINE CHEESECAKE
A request for Thanksgiving dessert, they say it is to die for, I wish I could have some, oh well, fruit and cheese is good too!!
Provided by Derf2440
Categories Cheesecake
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine crumbs and butter; press onto bottom of 9 inch spring form pan.
- Melt caramels with milk in saucepan on low, stirring until smooth.
- Stir in pecans, pour over crust.
- Beat cream cheese, sugar and vanilla on medium until well blended.
- Add eggs, one at a time; mix just until blended.
- Pour batter over caramel mixture.
- Bake at 350f degrees for 45 to 50 minutes or until centre is almost set.
- Cool completely.
- Chill 4 hours or overnight.
- If desired, drizzle with caramel sauce and top with a few pecans.
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
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PRALINE CHEESECAKE WITH HOT FUDGE CARAMEL SAUCE
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- Stir together all crust ingredients except 1/2 cup toffee bits in bowl. Press crumb mixture evenly on bottom and 1-inch up sides of prepared pan.
- Bake 10-12 minutes or until edges are lightly browned. Remove from oven; immediately sprinkle 1/2 cup toffee bits on hot, partially baked crust.
- Combine 1 cup sugar and cream cheese in bowl. Beat at medium speed, scraping bowl occasionally, until creamy. Add eggs; continue beating until well mixed. Do not over beat. Pour over crust. Bake 70-75 minutes or until edges are set and lightly browned. Center will move slightly when side of pan is tapped.
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