TEXAS PRALINE CHEESECAKE
Make and share this Texas Praline Cheesecake recipe from Food.com.
Provided by Vicki in CT
Categories Cheesecake
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Combine first three ingredients. Press into springform pan. Bake 10 minutes. Remove and reduce oven to 300 degrees.
- Beat cream cheese and brown sugar. Add flour. Add eggs one at a time. Add vanilla. Pour into crust. Top with pecans.
- Bake for 45 minutes. Turn off oven and leave cake in for 30 more minutes.
- Refrigerate at least two hours.
Nutrition Facts : Calories 544.6, Fat 39.2, SaturatedFat 21.7, Cholesterol 162.7, Sodium 349.4, Carbohydrate 42.2, Fiber 0.8, Sugar 34.6, Protein 8.4
EGGNOG CHEESECAKE WITH PECAN CARAMEL SAUCE
Make and share this Eggnog Cheesecake With Pecan Caramel Sauce recipe from Food.com.
Provided by Lvs2Cook
Categories Cheesecake
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees.
- Combine 1/4 cup butter, wafer crumbs and white sugar.
- Press firmly on the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese until fluffy.
- Gradually beat in the sweetened condensed milk until smooth.
- Add eggs.
- Mix well.
- Stir in 1/4 cup rum, vanilla and nutmeg.
- Pour into prepared pan.
- Bake at 300 degrees for 40 to 50 minutes or until the cake springs back when lightly touched.
- Cool.
- Chill.
- To make the sauce~In a small bowl, dissolve the cornstarch in the cup of water.
- In a medium saucepan, melt the 2 tablespoons butter.
- Stir in the brown sugar and cornstarch mixture.
- Bring to a boil, stirring constantly.
- Reduce heat and simmer for 10 minutes.
- Remove from heat.
- Add the 2 tablespoons dark rum.
- Cool.
- Just before serving, stir the pecans into the sauce.
- Remove the sides of the springform pan from the cheesecake.
- Serve with the sauce.
Nutrition Facts : Calories 863.5, Fat 56.3, SaturatedFat 29.7, Cholesterol 212.6, Sodium 515.2, Carbohydrate 71.8, Fiber 1.4, Sugar 42.8, Protein 15
EGGNOG CHEESECAKE III
This is a delicious cheesecake for eggnog lovers. The secret to a smooth cheesecake is to cream the cream cheese in a food processor for several minutes.
Provided by Bill Sinclair
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h25m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
- Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
- Preheat oven to 425 degrees F (220 degrees C).
- In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
- Bake in preheated oven for 10 minutes.
- Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
Nutrition Facts : Calories 277 calories, Carbohydrate 22 g, Cholesterol 82.2 mg, Fat 18.9 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.4 g, Sodium 186.7 mg, Sugar 16.8 g
BOURBON-PRALINE SAUCE
This is a great sauce over ice-cream or bread pudding... in fact it's good over anything. I make this with my Roasted Banana Bread Pudding.
Provided by Vseward Chef-V
Categories Sauces
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- place pecans and butter in heavy medium saucepan. Cook over medium heat 4 minutes or until nuts are toasted, stirring frequently.
- Add 1/2 cup dark brown sugar and 1/2 cup cream; stir until smooth. In small bowl, blend 2 tablespoons milk and cornstarch. Stir cornstarch mixture into sauce.
- Increase heat to medium-high; cook until mixture comes to a boil, stirring constantly. Boil 2 minutes or until thickened, stirring constantly.
- Remove from heat; stir in 1 tablespoon bourbon, 1 teaspoon vanilla and dash salt. Serve warm. (Store sauce, covered, in refrigerator. If too thick after reheating, stir in 1 to 2 tablespoons milk.).
Nutrition Facts : Calories 128.2, Fat 8.9, SaturatedFat 3.8, Cholesterol 19, Sodium 21.9, Carbohydrate 11.2, Fiber 0.5, Sugar 9.1, Protein 0.7
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