White Chocolate Pecan Praline Cheesecake Recipes

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MINI CHOCOLATE-PECAN-CARAMEL CHEESECAKES



Mini Chocolate-Pecan-Caramel Cheesecakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h20m

Yield 24 servings

Number Of Ingredients 12

24 chocolate graham crackers (large rectangles), broken into large pieces
8 tablespoons (1 stick) salted butter, melted
1/2 cup sugar
Three 8-ounce packages cream cheese, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup jarred salted caramel
12 ounces white chocolate, chopped
3/4 cup heavy cream
1/2 cup pecans, chopped fine
1/2 mini semisweet chocolate chips

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Line a 24-cup muffin tin with cupcake liners.
  • Pulse the graham crackers in a food processor until fine crumbs form. Add the butter and sugar, then pulse until well combined. Distribute the crumbs among the prepared cups, about 2 tablespoons in each, and press to firm them up.
  • For the filling: Beat the cream cheese in an electric mixer fitted with the paddle attachment until smooth. Mix in the sugar and eggs. Add the vanilla and 3 tablespoons of the salted caramel and mix again. Distribute the batter among the muffin cups, about 3 tablespoons per cup. Tap the tin on the counter to distribute the batter evenly.
  • Bake, watching to make sure they don't burn, until set in the middle, 15 to 17 minutes. Cool on a wire rack, then chill for 2 hours.
  • For the ganache: Place the chopped chocolate in a bowl and set aside. Heat the cream in a saucepan until warm and bubbles begin to form around the edges, 1 to 2 minutes. Pour over the chocolate and allow to sit for 2 minutes. Mix until smooth, then set aside to cool slightly.
  • Place about 1 tablespoon ganache on top of each cheesecake. Sprinkle the top with the pecan pieces and mini chocolate chips. Drizzle with the remaining 1/4 cup plus 1 tablespoon caramel and freeze, uncovered, for 1 hour. Transfer to an airtight freezer container and freeze for up to 3 months.
  • Allow to thaw at room temperature for 30 minutes before serving.

WHITE CHOCOLATE PECAN PRALINE CHEESECAKE



WHITE CHOCOLATE PECAN PRALINE CHEESECAKE image

Categories     Cake     Cheese     Nut     Dessert     Bake     Vegetarian

Yield 8 servings

Number Of Ingredients 4

crust: 2 1/4 cups graham crumbs and 1/2 to 3/4 cup of butter melted
Filling: 4 8oz packages cream cheese softened 1 1/4 cups brown sugar 4 eggs 3tsp. vanilla extract 2 tbsp. flour 4 squares white chocolate melted 1 cup pecans chopped
Topping:1/2 cup brown sugar 3tbsp.butter 1 cup heavy whipping cream
Pecan Praline:1 cup suger 1/2 cup cold water 1 cup pecans

Steps:

  • preheat oven to 350 degrees.In mixing bowl combine graham crumbs and enough melted butter so crumbs come together.Press into bottom of 10" springform pan until it comes about 1"up the sides place in freezer while making the filling. In large mixing bowl beat together cream cheese and suger until smooth add eggs and beat again,add vanilla and flour mixing well fold in nuts and melted white chocolate.Pour filling into crust and bake for 45 minutes or until center is set.Meanwhile combine topping ingredients in a med. saucepan and bring to a slight boil,stirring constantly until mixture is a glaze consistency.For praline heat sugar and water in saucepan over med.high heat util amber in color,place oecans on greased baking sheet pour sugar over pecans and let it set,break into pieces,then grind in food processor store in airtight container in freezer.When cake is cooked alow to cool 10 min.leave in pan and pour glaze over allow to cool and put in fridge over night.When ready to serve remove sides of pan and scatter 3tbsp.pralines over top,pipe with whipped cream and decorate with pecans.place sugar sticks on cake between other toppings

CHOCOLATE PRALINE CHEESECAKE



Chocolate Praline Cheesecake image

This is originally from the " Brennan's of Houston in Your Kitchen" cookbook.I made it over the weekend for a dinner with friends and it was WONDERFUL! Very dense and chocolately with a gooey caramel and toasted pecan layer- yum!It can be made a day ahead of time and prep time does not include chilling time.

Provided by Leslie in Texas

Categories     Cheesecake

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup chocolate wafer crumbs
3 tablespoons melted butter
40 individually wrapped caramels (I used Kraft)
1/4 cup evaporated milk
1 cup toasted pecan pieces
3 (8 ounce) packages cream cheese, at room temperature
3/4 cup sugar
3 eggs
6 ounces semi-sweet chocolate baking squares, melted
sweetened whipped cream, for garnish
strawberry, for garnish

Steps:

  • Mix chocolate wafer crumbs and melted butter and pat onto the bottom of a 10 inch springform pan; set aside.
  • Place unwrapped caramels and evaporated milk in a small microwaveable bowl and microwave at 50 percent power until melted or melt over simmering water on the stovetop.
  • Periodically stir until the caramels melt and blend with the milk.
  • When mixture begins to look like thick caramel and the milk is incorporated into the melted caramel, remove from heat.
  • Pour caramel on top of the reserved crust and immediately sprinkle with the toasted pecan pieces.
  • Preheat oven to 350 degrees.
  • Using a hand mixer, beat cream cheese in a large bowl until smooth.
  • Add sugar gradually and beat until fluffy, scraping down sides of bowl after each addition.
  • Add chocolate to mixture; blend until incorporated.
  • Pour mixture on top of caramel-pecan filling.
  • Set springform pan on an 18 inch square of heavy-duty aluminum foil;crimp foil sides up to prevent any moisture from seeping into crust.
  • Place pan in a hot water bath- I use the broiler pan from my oven, place the springform pan in it and fill with hot water to the depth of the filling-and bake for 45 minutes, or until cheesecake is set in the center.
  • Cool cheesecake to room temperature, about 2 hours, before refrigerating.
  • Do not remove from springform pan until completely chilled, at least 4 hours, or preferably overnight.
  • Loosen cheesecake from sides of pan with a sharp knife, remove from pan sides, and slice with a sharp knife, dipping blade in warm water and wiping it off between slices.
  • Garnish each slice with a dollop of sweetened whipped cream and a strawberry.
  • You can also get really fancy and drizzle some chocolate sauce over the serving plates before setting the piece of cheesecake on the plate!

Nutrition Facts : Calories 596.8, Fat 39.1, SaturatedFat 19.2, Cholesterol 126.9, Sodium 349.5, Carbohydrate 57.5, Fiber 2, Sugar 45.6, Protein 9.8

PECAN WHITE CHOCOLATE CAKE



Pecan White Chocolate Cake image

This recipe comes from a small-town cookbook, which I received as a wedding gift from my dear Aunt Virginia. Coconut and creamy frosting give each slice the flavor of white German chocolate cake. -Jewell Tweedt, Council Bluffs, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 15 servings.

Number Of Ingredients 18

1 cup butter, softened
1-3/4 cups sugar
4 large eggs, separated
6 ounces white baking chocolate, melted and cooled
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup sweetened shredded coconut
1 cup chopped pecans
FROSTING:
1/2 cup butter, softened
6 ounces cream cheese, softened
3-3/4 cups confectioners' sugar
2 ounces white baking chocolate, melted and cooled
1 teaspoon vanilla extract
1 cup chopped pecans, toasted

Steps:

  • In a large bowl, cream butter and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in white chocolate and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in coconut and pecans. In a small bowl, beat egg whites until stiff peaks form. Fold into batter. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a large bowl, cream the butter and cream cheese. Gradually beat in confectioners' sugar, white chocolate and vanilla until light and fluffy. Fold in pecans. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 747 calories, Fat 43g fat (21g saturated fat), Cholesterol 124mg cholesterol, Sodium 382mg sodium, Carbohydrate 86g carbohydrate (63g sugars, Fiber 2g fiber), Protein 8g protein.

WHITE CHOCOLATE AND PECAN BLONDIES



White Chocolate and Pecan Blondies image

Brown sugar and butter are what make blondies so incredibly addictive. Most times, they are made with chocolate chips and sometimes butterscotch chips, but when I tried them with white chocolate and toasted pecans, a new blondie was born. Give them a go and you'll see what I mean.

Provided by Gemma Stafford

Categories     dessert

Time 2h

Yield 9 blondies

Number Of Ingredients 8

1 cup (2 sticks/225 grams) salted butter, melted
2 cups (340 grams) light brown sugar
1 tablespoon pure vanilla extract
2 large eggs, at room temperature
2 cups (284 grams) all-purpose flour
1 teaspoon fine salt
1 1/2 cups (9 ounces/ 255 grams) white chocolate chips
1 cup (142 grams) pecans, toasted and chopped

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch square cake pan and line it with parchment paper.
  • In a medium bowl, stir together the melted butter, brown sugar, and vanilla.
  • Whisk in the eggs one at a time until well combined.
  • Using a large metal spoon, fold in the flour, salt, chocolate chips, and pecans. Pour the batter into the prepared pan.
  • Bake for about 30 minutes, until the top is golden brown and the middle is just set. Don't be tempted to bake them for longer than that, or you won't get gooey centers. Let the blondies cool completely in the pan.
  • Turn the blondies out onto a cutting board and cut into 9 squares. Enjoy warm, or cover and store at room temperature for up to 3 days.

CHOCOLATE PECAN CHEESECAKE



Chocolate Pecan Cheesecake image

Mouths will water at the sight of this fast-to-fix pie! Chocolate and caramel make this creamy cheesecake a fabulous dessert. -Christy Bowles, Garfield, Arizona

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 9

25 caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 chocolate crumb crust (9 inches)
2 packages (3 ounces each) cream cheese, softened
1/2 cup sour cream
1-1/4 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1/2 cup hot fudge ice cream topping, warmed

Steps:

  • In a small saucepan, combine caramels and evaporated milk. Cook and stir over medium-low heat until smooth; stir in 1/2 cup pecans. Pour into crust. Refrigerate for 15 minutes. , Meanwhile, in a large bowl, beat cream cheese and sour cream until smooth. In a small bowl, whisk milk and pudding mix for 2 minutes; beat into cream cheese mixture until blended. Spread over caramel mixture. Refrigerate for at least 30 minutes. Before serving, drizzle with hot fudge topping and sprinkle with remaining pecans.

Nutrition Facts : Calories 548 calories, Fat 28g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 503mg sodium, Carbohydrate 68g carbohydrate (47g sugars, Fiber 3g fiber), Protein 9g protein.

PRALINE CHEESECAKE



Praline Cheesecake image

Tasting this cheesecake will quickly bring the South to mind. For me, it always conjures up the image of a couple swinging on the front porch, taking in the beauty of the huge magnolia tree out in their yard.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 11

1-1/2 cups graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup packed brown sugar
2 tablespoons all-purpose flour
3 large eggs
2 teaspoons vanilla extract
1/2 cup chopped pecans, toasted
Whipped cream
Whole pecans

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.

Nutrition Facts :

CHOCOLATE-PECAN PIE CHEESECAKE



Chocolate-Pecan Pie Cheesecake image

Chocolate? Yes, please. Pecan pie? Don't mind if I do! Cheesecake? Love some! Finally, you'll see how it feels to please all the people, all the time.

Provided by My Food and Family

Categories     Dairy

Time 6h30m

Yield 16 servings

Number Of Ingredients 9

3 cups pecan halves, divided
2 Tbsp. flour, divided
1 cup packed brown sugar, divided
1/4 cup butter, melted, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
4 eggs, divided
2 oz. BAKER'S Semi-Sweet Chocolate, chopped
1/3 cup dark corn syrup

Steps:

  • Heat oven to 325ºF.
  • Use pulsing action to blend 2 cups nuts in blender until finely ground; mix with 1 Tbsp. flour, 1/4 cup sugar and half the butter. Press onto bottom of 9-inch springform pan. Bake 10 min.
  • Beat cream cheese, 1/2 cup of the remaining sugar and vanilla in large bowl with mixer until blended. Add 2 eggs, 1 at a time, mixing on low speed after each just until blended. Pour cream cheese mixture over crust. Bake 25 min.
  • Meanwhile, toss chocolate and remaining nuts with remaining flour in large bowl until evenly coated. Beat corn syrup and remaining sugar, butter and eggs in medium bowl with whisk until blended. Add to nut mixture; mix well.
  • Spoon nut mixture gently over cheesecake. Bake 35 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Nutrition Facts : Calories 380, Fat 30 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

PRALINES 'N CREAM CHEESECAKE



Pralines 'n Cream Cheesecake image

This is a wonderful no-bake cheese cake that always gets raves! A lovely chocolate and white marble-topped cheesecake with a layer of praline. I decorate the top of it with pecans and some of the praline mixture. My sister runs a catering business and she liked this so much it is now one of her best sellers.

Provided by Carrie Ann

Categories     Cheesecake

Time 30m

Yield 8-12 serving(s)

Number Of Ingredients 14

1 cup graham wafer crumbs
1/2 cup finely chopped pecans
1/3 cup butter, melted
1/4 cup firmly packed brown sugar
1/2 cup chopped pecans
1/4 cup brown sugar
1/4 cup butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup firmly packed brown sugar
1 envelope unflavored gelatin
1/4 cup cold water
1 cup whipping cream, whipped
4 ounces semisweet chocolate, melted and cooled
pecan halves (to garnish)

Steps:

  • Crust: Combine crust ingredients and mix well.
  • Press firmly onto bottom and 1-inch up sides of an 8 1/2" springform pan.
  • Cheesecake: For praline mixture,combine pecans, brown sugar and melted butter, mixing well.
  • Set aside.
  • (I pop it into the fridge to firm it up enough to crumble easily) Beat cream cheese until smooth; blend in sugar.
  • Sprinkle gelatine on top of cold water in a saucepan.
  • Let stand 5 minutes to soften.
  • Stir mixture over low heat until gelatine is dissolved.
  • Blend warm gelatine into cheese mixture.
  • Gradually fold cheese mixture into whipped cream.
  • fold chocolate into 2 cups of cheese mixture.
  • Spread all but 1/2 cup of plain cheese mixture into crust.
  • Sprinkle praline mixture evenly over plain cheese mixture.
  • Spread chocolate mixture evenly over praline layer.
  • Spoon remaining plain cream cheese mixture over chocolate mixture and swirl wit a knife to marble.
  • Garnish with pecan halves if desired.
  • Chill at least 3 hours before serving.

WHITE CHOCOLATE CHERRY PECAN CHEESECAKE



White Chocolate Cherry Pecan Cheesecake image

Some cheesecakes are made to be enjoyed. This White Chocolate Cherry Pecan Cheesecake is made to knock their socks off visually-and then to be enjoyed.

Provided by My Food and Family

Categories     Recipes

Time 5h30m

Yield 16 servings

Number Of Ingredients 11

1 cup pecan halves, toasted, divided
1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup margarine or butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted
2 tsp. vanilla, divided
4 eggs
1 can (21 oz.) cherry pie filling
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 300°F.
  • Reserve 16 pecan halves for garnish. Finely chop remaining nuts; mix with graham crumbs, sugar and margarine. Press firmly onto bottom of pan.
  • Beat cream cheese, sweetened condensed milk, chocolate and 1 tsp. vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  • Mix pie filling and remaining vanilla; spoon over cheesecake. Top with COOL WHIP and reserved pecans.

Nutrition Facts : Calories 480, Fat 31 g, SaturatedFat 14 g, TransFat 1.5 g, Cholesterol 110 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

WHITE CHOCOLATE CHERRY PECAN CHEESECAKE



White Chocolate Cherry Pecan Cheesecake image

A pecan and graham cracker crust is filled with a creamy white chocolate cheesecake and spread with sweet cherries and a light whipped topping for this stunning and delicious dessert.

Provided by Allrecipes Member

Time 5h30m

Yield 16

Number Of Ingredients 11

1 cup PLANTERS Pecan Halves, toasted, divided
1 ½ cups HONEY MAID Graham Cracker Crumbs
¼ cup sugar
¼ cup margarine or butter, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (6 ounce) package BAKER'S White Chocolate, melted
2 teaspoons vanilla, divided
4 large eggs eggs
1 (21 ounce) can cherry pie filling
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Preheat oven to 300 degrees F if using a silver 9-inch springform pan (or to 275 degrees F if using a dark nonstick 9-inch springform pan). Reserve 16 of the pecan halves for garnish. Finely chop remaining pecans; mix with graham crumbs, sugar and margarine. Press firmly onto bottom of pan.
  • Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add sweetened condensed milk, beating until well blended. Add chocolate and 1 tsp. of the vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
  • Bake 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
  • Mix pie filling and remaining 1 tsp. vanilla; spoon over cheesecake. Top with whipped topping and reserved pecans. Cut into wedges to serve. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 454.8 calories, Carbohydrate 43.6 g, Cholesterol 106.1 mg, Fat 28.3 g, Fiber 0.9 g, Protein 8.4 g, SaturatedFat 12.4 g, Sodium 318.2 mg, Sugar 25.4 g

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From yummly.com


WHITE PRALINE FUDGE - EAGLE BRAND
1 : Melt coating with sweetened condensed milk and salt. Remove from heat; stir in maple flavouring and nuts. 2 : Spread evenly onto parchment paper-lined 8 or 9" (2 L) square pan. Chill 2 hours or until firm. 3 : Peel off paper and cut into squares. Store tightly covered at …
From eaglebrand.ca


WWW.SPECIALRECIPETODAY.COM
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From specialrecipetoday.com


PRALINE CHEESECAKE RECIPE - CHEESECAKES WORLD
2021-10-01 Jump to Recipe. Make your Own Pecan Praline. These Are the Ingredients You’ll Need: Step-by-Step. 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. Praline Cheesecake.
From cheesecakesworld.com


CHOCOLATE-PRALINE PECAN CAKE RECIPE | MYRECIPES
Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack. Bring brown sugar, whipping cream, and butter to a boil in a 3-quart saucepan over medium heat, stirring often; boil 1 minute. Remove from heat; whisk in powdered sugar and vanilla until smooth.
From myrecipes.com


HOMEMADE PRALINE PECAN CHEESECAKE RECIPE | BAKE OR BREAK
2021-09-15 Mix in vanilla extract, butter flavoring, and praline liqueur. Fold in pecans by hand. Slowly add filling mixture to crust. Bake for 15 minutes at 350°. Reduce temperature to 200° and bake for approximately 2 hours until center of cheesecake no longer appears wet.
From bakeorbreak.com


THE BEST SOUTHERN PRALINE PECANS RECIPE - LIFE LOVE AND SUGAR
2019-11-25 3. When it begins to foam and boil, stir constantly until it reaches 236 degrees. 4. Remove from heat and add the pecans, salt and vanilla extract. 5. Stir vigorously with a rubber spatula for 3 1/2 minutes, or until the mixture begins to …
From lifeloveandsugar.com


40 TO-DIE-FOR CHEESECAKE RECIPES | SOUTHERN LIVING
2021-01-21 Recipe: Strawberry Shortcake Cheesecake. This creamy cheesecake is nestled in a buttery shortbread crust and surrounded by fluffy lady fingers. Top it with fresh strawberries and homemade whipped cream to make it even prettier and more delicious. 30 of 40.
From southernliving.com


WHITE CHOCOLATE CHERRY PECAN CHEESECAKE RECIPE - FOOD NEWS
White Chocolate Cherry Pecan Cheesecake. 1 12 oz bag white chocolate morsels 2 T vegetable shortening Instructions Preheat oven to 375F. In a large mixing bowl, combine the butter, sugar, salt, water, and almond extract mixing until smooth. Add the flour and combine. Mix in the pecans and cherries. Roll into 1-inch balls and place on a baking ...
From foodnewsnews.com


WHITE CHOCOLATE PECAN PRALINE CHEESECAKE FOOD- WIKIFOODHUB
Filling: 4 8oz packages cream cheese softened 1 1/4 cups brown sugar 4 eggs 3tsp. vanilla extract 2 tbsp. flour 4 squares white chocolate melted 1 cup pecans chopped: Topping:1/2 cup brown sugar 3tbsp.butter 1 cup heavy whipping cream: Pecan Praline:1 cup suger 1/2 cup cold water 1 cup pecans
From wikifoodhub.com


PRALINE PUMPKIN PECAN PIE - THERESCIPES.INFO
Beat 1 egg in a small bowl. Brush the edge of the pie crust with egg. Starting with 1 dough curl, place the flat bottom on the egg-washed rim, with the curl per
From therecipes.info


SWEET & SILKY PRALINE CHEESECAKE RECIPE - MADE WITH PRALINE …
Oct 15, 2018 - Praline Pecan Cheesecake is rich, creamy, and loaded with crunchy pecans. Plus, it's spiked with a sweet praline liqueur! Oct 15, 2018 - Praline Pecan Cheesecake is rich, creamy, and loaded with crunchy pecans. Plus, it's spiked with a sweet praline liqueur! Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review …
From pinterest.ca


PECAN PRALINE CHEESECAKE - LIFE LOVE AND SUGAR
2020-10-19 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.
From lifeloveandsugar.com


HOLIDAY CHEESECAKE RECIPES | SOUTHERN LIVING
Recipe: Pumpkin-Pecan Cheesecake. A decadent Praline Topping makes an indulgent finishing touch on this show-stopping cheesecake. 2 of 19 View All. 3 of 19. FB More. Tweet Pinterest Email Send Text Message Print. Red Velvet Cheesecake-Vanilla Cake with Cream Cheese Frosting. Red Velvet Cheesecake-Vanilla Cake with Cream Cheese Frosting. Credit: Hector …
From southernliving.com


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