Praline Cheesecake With Hot Fudge Caramel Sauce Recipes

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CARAMEL PRALINE CHEESECAKE



Caramel Praline Cheesecake image

I wowed my wife, Carla, and a group of her friends with this luscious dessert, the finale to a meal I catered at church. - Mark Jones, Clovis, California

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 12-14 servings.

Number Of Ingredients 18

7 whole graham crackers
1/2 cup chopped pecans, toasted
6 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
2 cups sour cream
1/4 cup milk
1/4 cup all-purpose flour
1 tablespoon vanilla extract
5 large eggs, lightly beaten
TOPPING:
1 cup sugar
1/4 cup water
1 cup heavy whipping cream
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup pecan halves, toasted

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.

Nutrition Facts : Calories 497 calories, Fat 32g fat (16g saturated fat), Cholesterol 155mg cholesterol, Sodium 201mg sodium, Carbohydrate 47g carbohydrate (39g sugars, Fiber 1g fiber), Protein 7g protein.

CARAMEL PRALINE-TOPPED CHEESECAKE



Caramel Praline-Topped Cheesecake image

This cheesecake is a showstopper with its pretty wafer crust, creamy center and the ooey-gooey carmel-pecan topping cascading down the sides. -Laurel Leslie, Sonora, California

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 14

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup sugar
1/4 cup butter, melted
16 whole vanilla wafers
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/2 cup sour cream
1 teaspoon vanilla extract
3 large eggs, lightly beaten
TOPPING:
25 caramels
2 tablespoons milk
1/2 cup chopped pecans, toasted

Steps:

  • Preheat oven to 325°. Mix crushed wafers and sugar; stir in melted butter. Press onto bottom of a greased 9-in. springform pan. Arrange vanilla wafers around sides of pan, rounded sides out, pressing gently into crust., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet., Bake until center is almost set, 55-60 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled., Remove rim from pan. In a microwave, melt caramels with milk; stir until smooth. Drizzle over cheesecake; sprinkle with pecans. Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze. To use, thaw in the refrigerator.

Nutrition Facts : Calories 422 calories, Fat 22g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 230mg sodium, Carbohydrate 54g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.

PRALINE CHEESECAKE WITH HOT FUDGE CARAMEL SAUCE



Praline Cheesecake With Hot Fudge Caramel Sauce image

A tempting indulgent dessert--nothing beats the flavors of pecans, buttery caramel and rich chocolate. From Land O Lakes.

Provided by looneytunesfan

Categories     Cheesecake

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 16

1/4 cup butter, melted
1 cup graham cracker crumbs
1/2 cup very finely chopped pecans
1/2 cup firmly packed brown sugar
1/2 cup English toffee bits or 1/2 cup milk chocolate English toffee bits
1 cup sugar
4 (8 ounce) packages cream cheese, softened
4 eggs
1/4 cup English toffee bits or 1/4 cup milk chocolate English toffee bits
1/4 cup finely chopped pecans
1/4 cup butter
2/3 cup firmly packed brown sugar
1/3 cup heavy whipping cream
1/4 cup light corn syrup
2 (1 ounce) bittersweet chocolate pieces or 2 (1 ounce) semisweet baking chocolate, coarsely chopped
1 teaspoon vanilla

Steps:

  • Heat oven to 300°F Lightly grease sides only of 10-inch springform pan. Stir together all crust ingredients except 1/2 cup toffee bits in medium bowl. Press crumb mixture evenly on bottom and 1-inch up sides of prepared pan. Bake for 10 to 12 minutes or until edges are lightly browned. Remove from oven; immediately sprinkle 1/2 cup toffee bits on hot, partially baked crust.
  • Meanwhile, combine 1 cup sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl occasionally, until creamy. Add eggs; continue beating until well mixed. (DO NOT OVER BEAT.) Pour over crust. Bake for 65 to 70 minutes or until edges are set and lightly browned. Center will move slightly when side of pan is tapped.
  • Loosen cheesecake from side of pan by running greased knife around inside of pan. Immediately sprinkle 1/4 cup toffee bits and 1/4 cup chopped pecans on top. Cool 1 hour on cooling rack at room temperature. Refrigerate in pan, uncovered, until thoroughly chilled (3 to 4 hours). Cover; refrigerate until serving.
  • Meanwhile, melt 1/4 cup butter in 2-quart saucepan over medium heat; stir in 2/3 cup brown sugar, whipping cream and corn syrup. Cook, stirring occasionally, until mixture just comes to a boil (2 to 3 minutes). Boil 3 minutes. Remove from heat.
  • Add chocolate; stir until melted and smooth. Stir in vanilla. Cool slightly; place in microwave-safe bowl. Cover; refrigerate until serving time.
  • Just before serving, microwave sauce on HIGH, stirring every 30 seconds, until warm (30 seconds to 1 1/2 minutes).
  • Loosen side of cheesecake by running knife around inside of pan. Carefully remove side of pan. To serve, dip knife in warm water for easier cutting. Clean knife after each cut. Serve sauce over cheesecake slices.

Nutrition Facts : Calories 462.8, Fat 32.4, SaturatedFat 16.5, Cholesterol 131, Sodium 285.6, Carbohydrate 39.6, Fiber 0.6, Sugar 33.2, Protein 6

CARAMEL FUDGE CHEESECAKE



Caramel Fudge Cheesecake image

It's hard to resist this chocolaty cheesecake with its fudgy crust, crunchy pecans and gooey layer of caramel. I combined several recipes to create this version that satisfies both the chocolate lovers and the cheesecake lovers in my family. -Brenda Ruse, Truro, Nova Scotia

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 8

1 package fudge brownie mix (8-inch square pan size)
1 package (14 ounces) caramels
1/4 cup evaporated milk
1-1/4 cups coarsely chopped pecans
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 large eggs, room temperature, lightly beaten
2 ounces unsweetened chocolate, melted and cooled

Steps:

  • Prepare brownie batter according to package directions. Spread into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 20 minutes. Place pan on a wire rack for 10 minutes (leave oven on). , Meanwhile, in a microwave-safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle with pecans. , In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs; beat on low speed just until combined. Stir in melted chocolate. Pour over pecans. Return pan to baking sheet., Bake until center is almost set, 35-40 minutes. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cool. Remove sides of pan.

Nutrition Facts : Calories 635 calories, Fat 38g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 369mg sodium, Carbohydrate 69g carbohydrate (51g sugars, Fiber 3g fiber), Protein 10g protein.

PRALINE CHEESECAKE



Praline Cheesecake image

Make and share this Praline Cheesecake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheesecake

Time 3h25m

Yield 12 serving(s)

Number Of Ingredients 15

11 vanilla sandwich cookies, crushed
3 tablespoons chopped pecans
3 tablespoons butter or 3 tablespoons margarine, melted
24 ounces cream cheese
2/3 cup dark brown sugar
1/3 cup dark corn syrup
5 teaspoons cornstarch
3 eggs
1 egg yolk
1/2 cup praline-flavored liqueur
2 teaspoons vanilla extract
2/3 cup chopped pecans
1/2 cup chopped pecans
11 individually wrapped vanilla caramels
2 tablespoons sour cream

Steps:

  • The crust-in a small bowl stir together the crushed cookies and pecans; stir in the melted butter until well combined.
  • Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
  • The filling-In a large bowl, combine the cream cheese, brown sugar, corn syrup, and cornstarch.
  • Beat with an electric mixer until smooth.
  • Add eggs and egg yolk, one at a time, beating well after each addition.
  • Beat in liqueur and vanilla extract.
  • Stir in pecans.
  • Pour the cream cheese mixture over the crust.
  • Bake at 350° for 15 minutes; lower temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
  • Remove the cake from the oven and run a knife around the inside edge of the pan.
  • Turn the oven off; return the cake to the oven for an additional 1 hour.
  • Chill, uncovered, overnight.
  • The topping-sprinkle the pecans over the top of the cheesecake.
  • In the top of a double-boiler, melt caramels.
  • Stir in sour cream.
  • Drizzle over pecans; chill until serving time.

Nutrition Facts : Calories 555.8, Fat 35.2, SaturatedFat 14.6, Cholesterol 132.1, Sodium 268.4, Carbohydrate 31.8, Fiber 1.4, Sugar 23, Protein 7

CARAMEL PRALINE CHEESECAKE



Caramel Praline Cheesecake image

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

1 1/4 cups graham cracker crumbs
1/4 cup melted butter
14 caramels
3 tablespoons milk
1 cup chopped pecans
3 (250 g) packages cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla
3 eggs

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.

PRALINE CHEESECAKE



Praline Cheesecake image

From "Carry-Out Cuisine" by Phyllis Meras. This recipe was given to me as part of a Christmas gift from my late Aunt Donna. She used to make this every year for our Christmas Eve open house. Wonderfully rich, not meant for those light dessert seekers.

Provided by Muffin Goddess

Categories     Cheesecake

Time 1h10m

Yield 1 cheesecake, 8-12 serving(s)

Number Of Ingredients 12

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
1/4 cup toasted pecans, finely chopped but not ground
1 1/2 lbs cream cheese, softened
1 cup brown sugar
5 1/3 ounces evaporated milk
2 tablespoons flour
1 1/2 teaspoons vanilla extract
3 eggs
pure maple syrup, for glazing
12 whole pecans, for garnishing

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.

Nutrition Facts : Calories 642.5, Fat 45.2, SaturatedFat 22.2, Cholesterol 184.2, Sodium 441.3, Carbohydrate 51.5, Fiber 1.2, Sugar 40.2, Protein 10.6

PECAN-PRALINE CHEESECAKE WITH CARAMEL SAUCE



Pecan-Praline Cheesecake With Caramel Sauce image

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

1/2 cup pecan halves
1/2 cup unsalted butter, melted
1/2 teaspoon unsalted butter, melted
1/3 cup plus 1/2 tablespoon granulated sugar
2 tablespoons light brown sugar
1 1/2 tablespoons heavy cream
1 pinch salt
10 ounces graham crackers, crushed
1 lb full-fat cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
24 ounces full-fat sour cream
caramel sauce, for serving
4 tablespoons unsalted butter, softened
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1/3 cup dark brown sugar
1/2 cup heavy cream
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt

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.

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