Chocolate Praline Cheesecake Recipes

CHOCOLATE AND PRALINE CHEESECAKE

Steps:

• For the brittle: Combine the sugar and water in a stainless steel pan and cook over high heat until caramelized, stirring occasionally.
• Add the almonds and stir until well coated.
• Line a baking sheet with aluminum foil and lightly oil. Spread the almonds out over the prepared baking sheet and let cool.
• Break the almond praline into pieces and grind coarsely in a blender.
• For the chocolate sauce: Bring the cream and milk to a boil and stir in the chopped chocolate and cocoa powder.
• Mix the cornstarch and mocha liqueur until smooth, add to the hot milk mixture, bring to a boil, stirring, and cook until thickened. Remove from the heat and let cool, stirring occasionally.
• For the base: Crush the ladyfingers in a plastic bag with a rolling pin. Mix in the melted butter. Grease a 23 cm (approximately 9 inch) springform pan then press the ladyfinger mixture into the base. For the filling: Beat the cream cheese, sugar, yogurt and cream together, fold in 1/2 the praline and the grated chocolate. Melt the white chocolate over a hot water bath and fold into the batter. Transfer to the prepared pan, smooth the surface and chill for at least 3 hours. Sprinkle with the remaining praline and serve with the chocolate sauce.

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.

CHOCOLATE PRALINE CHEESECAKE

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!