PECAN PRALINE CHEESECAKE
This Pecan Praline Cheesecake is a pecan lover's dream! The rich, creamy filling is full of brown sugar and toasted pecans and topped with a delicious, caramel-y pecan praline sauce!
Provided by Lindsay
Categories Dessert
Time 3h30m
Number Of Ingredients 18
Steps:
- CRUST
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- . Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- . Bake the crust for 10 minutes, then set aside to cool.
- . Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside. CHEESECAKE FILLING
- p id="instruction-step-6″>5. 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. 7.
- Add the sour cream and vanilla extract and mix on low speed until well combined. 8.
- Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. 9.
- Gently stir in the toasted pecans. 10
- Pour the cheesecake batter into the crust. 11
- Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 12
- Bake for 1 hour 15 minutes. The center should be set, but still jiggly. 13
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. 14
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking. 15
- Remove the cheesecake from the oven and water bath wrapping and refrigerate until cool and firm, 5-6 hours or overnight. TOPPING
- id="instruction-step-17″>16. When you're ready to make the topping, add everything but the pecans, salt and vanilla extract to a medium pot and heat over medium-low heat until the butter and brown sugar is melted. 17
- When the sugar has melted, turn the heat up to medium. When it begins to foam and boil, stir constantly until it reaches 220 degrees, about 2 minutes. Don't cook it too long (past 220 degrees) or the topping may end up too firm. 18
- Remove from heat and stir in the pecans, salt and vanilla extract. 19
- Stir vigorously and continuously with your spatula for about 1 minute 20
- Set aside and allow to cool to room temperature, then add to the top of the cheesecake and spread evenly. 21
- Serve immediately or refrigerate until ready to serve. The topping will firm up in the fridge, but you will still be able to cut through it easily.
Nutrition Facts : ServingSize 1 slice, Calories 675 calories, Sugar 44.7 g, Sodium 436 mg, Fat 45.3 g, SaturatedFat 21.2 g, TransFat 0.1 g, Carbohydrate 61.5 g, Fiber 2.6 g, Protein 8.9 g, Cholesterol 145.8 mg
PECAN PRALINE CHEESECAKE WITH CARAMEL SAUCE
Pecan Praline Cheesecake with Caramel Sauce
Provided by Alice Morrow
Number Of Ingredients 22
Steps:
- Crust: Preheat oven 375. Line baking sheet with parchment paper. Wrap the outside of 10" round springform pan with foil. In bowl, toss pecans with ½ t. butter, ½ T. of sugar, brown sugar, cream and salt. Spread nuts on baking sheet and bake for 15-18 minutes, until sugar is caramelized and pecans toasted. Cool.
- Transfer all but 12 of the pecans to food processor along with graham crackers and pulse until fine. Add remaining melted butter and ⅓ c. of sugar and pulse until crumbs are moistened. Press crumbs over bottom and ⅔ way up side of springform pan.
- Filling: In clean food processor, pulse cream cheese and sugar until smooth. Add eggs, one at a time, and pulse until incorporated. Pulse in vanilla and sour cream. Scrape filling into pan and bake for 1 hour, until top of cheesecake is lightly golden in spots and center is slightly jiggly. Transfer cake to a rack and let cool completely. Wrap in plastic and refrigerate overnight.
- Caramel Sauce: In saucepan, combine butter with sugars and bring to boil, stirring constantly. Cook over moderately high heat for 2 minutes, stirring constantly. Add cream and boil for 2 minutes. Transfer to a pitcher. Stir in vanilla and salt and refrigerate until cold, at least 2 hours or overnight.
- Unwrap cheesecake and discard foil. Remove ring and transfer cake to a serving platter. Arrange the 12 reserved pecans on top. Using a warm, slightly moistened knife, cut cake into wedges. Wipe blade between cuttings. Transfer to individual plates and pour some of caramel sauce on top.
PECAN-PRALINE CHEESECAKE WITH CARAMEL SAUCE
You can use store-bought pralines to make the crust for this fluffy cheesecake, but Big Sugar's quick praline recipe is worth the extra effort, as is the buttery caramel sauce that gets pooled on top.;) Recipe by Lisa Ritter. From: Big Sugar's Blockbuster Desserts, published in the March 2008 edition of Food & Wine Magazine. Chilling Time - overnight.
Provided by Manami
Categories Cheesecake
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 21
Steps:
- PREPARE THE CRUST::
- Preheat the oven to 375°F.
- Line a baking sheet with parchment paper & wrap the outside of a 10-inch round springform pan with foil.
- In a medium bowl, toss the pecans with 1/2 teaspoon of the butter, 1/2 tablespoon of the granulated sugar, the brown sugar, the cream and salt.
- Spread the nuts on the prepared baking sheet and arrange them, right side up in a single layer.
- Bake for about 18 minutes, until the sugar is caramelized and the pecans are toasted; let cool.
- Transfer all but 12 of the pecans to a food processor.
- Add the graham crackers and pulse until finely ground.
- Add the remaining stick of melted butter and 1/3 cup of granulated sugar and pulse until the crumbs are moistened.
- Press the crumbs over the bottom of the pan and two-thirds of the way up the side of the prepared springform pan.
- PREPARE THE FILLING:.
- In a clean food processor, pulse the cream cheese with the sugar until smooth.
- Add the eggs, one at a time, and pulse until incorporated.
- Scrape down the side of the bowl.
- Pulse in the vanilla and sour cream.
- Scrape the batter into the pan and bake in the center of the oven for about 1 hour, until the top of the cheesecake is lightly golden in spots and the center is slightly jiggly.
- Transfer the cake to a rack and let cool completely.
- Wrap in plastic and refrigerate overnight.
- Unwrap the cheesecake and discard the foil.
- Remove the ring and transfer the cake to a plate.
- Arrange the 12 reserved pecans on top.
- Using a warm, slightly moistened knife, cut the cake into wedges, wiping and rewetting the blade between slices.
- Transfer the slices to plates and pour some of the Caramel Sauce on top.
- Serve with the remaining Caramel Sauce.
- *The cheesecake can be refrigerated for up to 5 days.
- PREPARE THE CARAMEL SAUCE:.
- In a medium saucepan, combine the butter with all three sugars and bring to a boil, stirring constantly.
- Cook over moderately high heat for 2 minutes, stirring constantly.
- Add the cream and boil for 2 minutes longer.
- Transfer the caramel sauce to a pitcher.
- Stir in the vanilla and salt and refrigerate until cold, at least 2 hours.
- **The caramel can be refrigerated for up to 1 week.
- Whisk to combine before serving.
CARAMEL PECAN PRALINE CHEESECAKE
We try to eat well around our house most of the time. Once in awhile, we cut loose and have a bit of dessert. If your going to have dessert, make it a good one. Southern Living Nov 2003
Provided by ajenas kitchen
Categories Cheesecake
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Stir together gingersnaps and 1/4 cup melted butter; press mixture into bottom of a 9-inch sprinform pan.
- Beat cream cheese, sugar, and 2 tablespoons flour at medium speed with an electric mixer for 2 minutes. Add eggs, vanilla, and salt; beat 3 minutes. Pour batter into prepared crust. Set aside.
- Stir together brown sugar, pecans, remaining 1/4 cup flour, and remaining 1/4 cup melted butter until crumbly. Sprinkle around edge of cream cheese mixture.
- Bake at 300 for 1 hour and 10 minutes or until center is firm. Turn off oven. Leave cheesecake in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Drizzle caramel topping on edge of chilled cheesecake, if desired.
- To make caramel topping, place caramels and whipping cream in a 1-cup microwave-safe bowl. Microwave on high for 30 seconds to 1 minute, stirring halfway through cooking time, until melted.
- Note: Commercial caramel ice-cream topping may be substituted for caramel topping.
- Once cheesecake is sliced, add a dollop of whipped cream, an extra sprinkle of toasted pecans, and drizzle caramel across the top and over sides of each slice.
Nutrition Facts : Calories 586.7, Fat 36.7, SaturatedFat 19.6, Cholesterol 139.9, Sodium 507.4, Carbohydrate 57.9, Fiber 1.2, Sugar 35.4, Protein 9
PECAN PRALINE CHEESECAKE WITH CARAMEL SAUCE
This is an airy light cheesecake, which takes a bit more work, but it's worth it.Source: Unknown
Provided by Lynnda Cloutier
Categories Cakes
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 375. Line baking sheet with parchment paper and wrap the outside of a 10 inch springform pan with foil. Toss the pecans with 1/2 teaspoon of butter, 1/2 tablespoon sugar, the brown sugar, cream and salt in a bowl. Spread the nuts on baking sheet. Bake for 18 minutes, until sugar is caramelized and pecans are toasted. Let cool.Put all but 12 of the pecans in a food processor along with the graham crackers. Pulse until fine. Add the remaining melted butter and 1/3 cup of sugar and pulse until crumbs are moistened. Press crumbs over bottom and 2/3 up the sides of the prepared pan. To make the filling, in a clean processor, pulse the cream cheese and sugar until smooth. Add the eggs, one at a time, pulse unti mixed. Pulse in vanilla and sour cream then scrape filling into the prepared pan. Bake for about an hour or until the top of the cheesecake is lightly golden in spots and center is slightly jiggly. Transfer cheesecake to a rack and let it cool completely. Wrap it in plastic and refrigerate it overnight. To make the sauce, in a pan, mix the butter with all the sugars and bring to a boil. Stir constantly. Add the cream. Boil for 2 minutes. Transfer to pitcher. Stir in the vanilla and salt and refrigerate until cold, at least 2 hours or overnight. Unwrap cheesecake and discard foil. Remove ring and transfer cake to a plate. Arrange 12 reserved pecans on top. Using a warm slightly moistened knife, cut cake into wedges, wiping and rewetting the blade between slices. Transfer to plates and pour some of the caramel sauce on top. Pass remaining sauce.
PECAN-PRALINE CHEESECAKE WITH CARAMEL SAUCE
You can use store-bought pralines to make the crust, but Big Sugar's quick praline recipe is worth the extra effort, as is the buttery caramel sauce that gets pooled on top. Add at least 6 hours to overnight chill time to cook time.... Can be refrigerated for up to 5 days.
Provided by GoldsmithLissa
Categories Cheesecake
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Make the crust: Preheat the oven to 375°. Line a baking sheet with parchment paper. Wrap the outside of a 10-inch round springform pan with foil.
- In a medium bowl, toss the pecans with 1/2 teaspoon of the butter, 1/2 tablespoon of the granulated sugar, the brown sugar, the cream and salt. Spread the nuts on the prepared baking sheet and arrange them, right side up in a single layer. Bake for about 18 minutes, until the sugar is caramelized and the pecans are toasted. Let cool.
- Transfer all but 12 of the pecans to a food processor. Add the graham crackers and pulse until finely ground. Add the remaining stick of melted butter and 1/3 cup of granulated sugar and pulse until the crumbs are moistened. Press the crumbs over the bottom of the pan and two-thirds of the way up the side of the prepared springform pan.
- Make the filling: In a clean food processor, pulse the cream cheese with the sugar until smooth. Add the eggs, one at a time, and pulse until incorporated. Scrape down the side of the bowl. Pulse in the vanilla and sour cream. Scrape the batter into the pan and bake in the center of the oven for about 1 hour, until the top of the cheesecake is lightly golden in spots and the center is slightly jiggly. Transfer the cake to a rack and let cool completely. Wrap in plastic and refrigerate overnight.
- Unwrap the cheesecake and discard the foil. Remove the ring and transfer the cake to a plate. Arrange the 12 reserved pecans on top. Using a warm, slightly moistened knife, cut the cake into wedges, wiping and rewetting the blade between slices. Transfer the slices to plates and pour some of the Caramel Sauce on top. Serve with the remaining Caramel Sauce.
Nutrition Facts : Calories 433.6, Fat 30.6, SaturatedFat 16.9, Cholesterol 108.1, Sodium 239.7, Carbohydrate 35.2, Fiber 0.8, Sugar 24.2, Protein 6.3
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.
PECAN PIE CHEESECAKE WITH CARAMEL-PECAN SAUCE
The better the quality of the bourbon you use, the better the flavor in both the cheesecake and the sauce. For a simpler dessert, skip the cheesecake and serve the delectable sauce over pound cake or ice cream. I have been making cheesecakes for a long time but this took my breath away and it is scrumptious! ;) CuisineAtHome - Issue 78, December 2009..Cooling times have not been included, about 3 to 24 hours.
Provided by Manami
Categories Cheesecake
Time 2h30m
Yield 1 9-inch CheeseCake
Number Of Ingredients 18
Steps:
- Preheat oven to 375ºF, coat a 9-inch springform pan with nonstick spray and wrap entire outside of pan in foil; set aside.
- MAKE THE CRUST:.
- Process chocolate wafers and the 1/2 cup pecans for the crust in a food processor until fine.
- With processor running, drizzle in the melted butter.
- Press mixture into the bottom of the pan (tamping the crust with a heavy, flat-bottomed object like a glass or measuring cup ensures a firm crust) & bake for 10 minutes.
- Reduce oven to 325ºF.
- MAKE THE CHEESECAKE:.
- Beat cream cheese, 1 stick butter, 1/2 cup granulated sugar, 1/2 brown sugar, and table salt in a large bowl until mixture is fluffy, periodically scraping sides of the bowl.
- Add eggs one at a time, fully beating to incorporate into batter after each addition.
- Add 1/2 cup cream, 1/4 cup bourbon and vanilla; beat until ingredients are completely incorporated into batter.
- Pour filling over crust, smoothing the top of filling.
- Transfer cheesecake to a roasting pan; place in the oven.
- Pour boiling water into the roasting pan a third of the way up the sides of the foil-wrapped springform pan. (A water bath surrounds the cake with gentle even heat, reducing the possibility that it will crack on top.).
- Bake cheesecake until it reaches 155º and sides are set but center still jiggles, about 1 hour.
- Turn off the oven, leave cheesecake inside for an hour with oven door closed. (In other recipes I have read that one should leave the door ajar - here we did the way they said & it was splendid!).
- Remove cheesecake from oven; cool to room temperature.
- Cover cheesecake with plastic wrap; chill 3-24 hours before using.
- Remove from refrigerator 30 minutes before serving.
- MAKE THE SAUCE:.
- Combine the 1 1/2 cups brown sugar, 1/2 cup cream, 1/2 stick butter, 1/4 cup bourbon and kosher salt for the sauce in a saucepan.
- Bring mixture to a boil over medium-low heat. (Don't stir topping, but keep a close eye on it so it doesn't boil over.).
- Simmer topping 10 minutes.
- Stir the 1 1/2 cups pecans into the caramel topping.
- Let topping stand until slightly thickened and cooed to room temperature, 15-20 minutes.
- To serve, spoon sauce over cheesecake. (Serve remaining sauce on in dividual slices.).
Nutrition Facts : Calories 9638.1, Fat 701.8, SaturatedFat 345.9, Cholesterol 2200.4, Sodium 5824.5, Carbohydrate 707.5, Fiber 26.2, Sugar 585.6, Protein 107.8
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