Praline Crusted Cheesecake Recipes

PRALINE CHEESECAKE

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.

PRALINE CHEESECAKE

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.

PRALINE-CRUSTED CHEESECAKE

Steps:

• Cheesecake: Combine cookie crumbs and butter.
• Press into bottom and up sides of a greased 10-inch springform pan.
• Bake at 350 degrees for approx 8 minutes.
• Cool on a wire rack.
• Sprinkle coarsely crumbled pralines over crust.
• Beat cream cheese at medium speed with a heavy duty electric mixer until creamy.
• Gradually add 1 3/4 cups sugar, flour, and vanilla, beating until smooth.
• Add eggs and egg yolks, 1 at a time, beating just until yellow disappears.
• Stir in whipping cream and lemon rind.
• Pour in crust.
• Place on a foil-lined baking sheet.
• Bake at 350 degrees on lower oven rack 10 minutes.
• Reduce oven temperature to 325 degrees, and bake 1 hour and 20 minutes or until almost set.
• Cool on wire rack 1 hour.
• Stir together sour cream and 1/3 cup sugar; spread over cheesecake.
• Bake at 325 degrees for 10 minutes.
• Cool on wire rack.
• Cover and chill 8 hours.
• Remove sides of pan.
• Garnish, if desired with pralines.
• Pralines: Butter bottom of a heavy 3-quart saucepan.
• Cook brown sugar and next 3 ingredients in saucepan over low heat, stirring constantly, until sugars dissolve; stir in pecans.
• Bring to a boil over medium heat; cook, stirring occasionally, 6 to 8 minutes or until a candy thermometer registers 238 degrees (soft ball stage).
• Remove from heat.
• Stir in vanilla; let stand 3 minutes.
• Beat with a wooden spoon 3 minutes or until mixture begins to thicken.
• Working rapidly, drop by tablespoonfuls onto wax paper.
• Let stand until firm.

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.

COFFEE PRALINE CHEESECAKE

Steps:

• Preheat oven to 350°F. Chop 1/4 cup of the pecans; mix with shortbread crumbs and margarine. Press firmly onto bottom and 1 inch up side of 9-inch springform pan; refrigerate until ready to use. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, 1 tsp. of the coffee granules and the vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.
• Bake 1 hour. Turn oven off; leave cheesecake in oven 30 min. Remove cheesecake from oven. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Arrange 12 of the pecan halves around outside edge of cheesecake. Refrigerate at least 3 hours or overnight.
• Dissolve remaining 1 tsp. coffee granules in hot water just before serving cheesecake. Mix with butterscotch topping in small saucepan; cook on medium-low heat until heated through, stirring frequently. Stir in remaining pecan halves. Spoon over individual servings of cheesecake. Store leftover cheesecake and sauce separately in refrigerator.

PRALINE-CRUSTED CHEESECAKE RECIPE

Steps:

• Step 1 Combine cookie crumbs and butter. Press into bottom and up sides of a greased 10-inch springform pan. Step 2 Bake at 350° for 8 minutes. Cool on a wire rack. Sprinkle coarsely crumbled Pralines over crust. Step 3 Beat cream cheese at medium speed with a heavy-duty electric mixer until creamy. Gradually add 1 3/4 cups sugar, our, and vanilla, beating until smooth. Add eggs and egg yolks, 1 at a time, beating just until yellow disappears. Stir in whipping cream and lemon rind. Pour in crust. Place on a foil-lined baking sheet. Step 4 Bake at 350° on lower oven rack 10 minutes. Reduce oven temperature to 325,° and bake 1 hour and 20 minutes or until almost set. Cool on wire rack 1 hour. Step 5 Stir together sour cream and 1/3 cup sugar; spread over cheesecake. Step 6 Bake at 325° for 10 minutes. Cool on a wire rack. Cover and chill 8 hours. Remove sides of pan. Garnish, if desired.

CARAMEL PRALINE CHEESECAKE

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.

PRALINE CHEESECAKE WITH HAZELNUT CRUST

Steps:

• For Praline:
• Lightly butter cookie sheet. Stir chopped hazelnuts, corn syrup and brown sugar in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil mixture until candy thermometer registers 300°F., tilting pan if necessary to submerge end of thermometer, about 10 minutes. Pour praline mixture onto prepared cookie sheet. Let cool. Break praline into 1-inch pieces. Grind finely in food processor. (Praline can be prepared up to 1 week ahead. Wrap tightly in aluminum foil and refrigerate.)
• For Crust:
• Preheat oven to 350°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind graham crackers, hazelnuts and brown sugar in processor. Add butter and Frangelico and process until crumbs are evenly moistened. Press crumb mixture onto bottom of prepared pan. Bake 10 minutes. Cool on rack. Maintain oven temperature.
• For Filling:
• Using electric mixer, beat cream cheese with 1/2 cup sugar until light and fluffy. Add yolks 1 at a time, beating after each addition until just blended. Add sour cream, flour, Frangelico and vanilla and beat just until mixture is smooth. Stir in ground praline. Using clean dry beaters, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold egg whites into cream cheese mixture in two additions. Pour filling into prepared crust.
• Bake cake until center is just set, about 50 minutes. Turn off oven and leave cake in oven 40 minutes longer.
• Transfer cheesecake to rack and cool to room temperature. Cut around pan sides with small sharp knife to loosen cheesecake. Cover and refrigerate overnight. Release pan sides. Beat whipping cream and 2 tablespoons sugar to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream decoratively around edge of cake. Arrange 1 hazelnut atop each rosette. Dust top of cheesecake with cocoa powder. (Can be prepared 4 hours ahead; refrigerate.)

PRALINE CHEESECAKE

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.