PRALINE PECAN CHEESECAKE
Enjoy this pecans topped cheesecake made with Pillsbury™ Moist Supreme® Butter Recipe Cake Mix - perfect for a delicious dessert.
Provided by Pillsbury Kitchens
Categories Dessert
Time 7h40m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. In large bowl, combine cake mix and butter; beat at low speed until crumbly. Reserve 1 cup of crumb mixture for topping. With floured fingers, press remaining mixture in bottom and 1/2 inch up sides of ungreased 10 or 9-inch springform pan.
- In same large bowl, combine cream cheese, sugar, flour and rum extract; beat until smooth. Add eggs; mix well. Stir in crushed candy bars. Pour into crust-lined pan.
- In medium bowl, combine reserved crumb mixture, brown sugar and pecans; mix well. Sprinkle evenly over filling.
- Bake at 325°F. for 70 to 85 minutes or until center is set and topping is golden brown.
- Remove cheesecake from oven. Drizzle caramel topping over top.
- Return to oven; bake an additional 8 to 10 minutes or until topping is set. Cool 30 minutes. Run knife around sides of pan to loosen. Cool 1 hour or until completely cooled. Remove sides of pan. Refrigerate at least 4 hours or overnight before serving. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
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
WHITE CHOCOLATE AND PECAN BLONDIES
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
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.
CARAMEL PRALINE-TOPPED CHEESECAKE
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
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
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
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? 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
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
CONTEST-WINNING WHITE CHOCOLATE CHEESECAKE
This is my all-time favorite white chocolate cheesecake recipe! A friend gave it to me years ago and I've made so many of these delicious cakes over the years-even had them requested as birthday cakes. They always bring me compliments. -Janet Gill, Taneytown, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet. , Bake at 350° for 45-50 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool. , Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers.
Nutrition Facts : Calories 572 calories, Fat 41g fat (25g saturated fat), Cholesterol 205mg cholesterol, Sodium 348mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 10g protein.
WHITE CHOCOLATE PECAN PRALINE CHEESECAKE
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
WHITE CHOCOLATE PEPPERMINT CHEESECAKE
Bits of pretty mint candies dot every slice of this velvety cheesecake. You'll turn to this classic dessert time and again.-Grenville Samson, Oswego, New York
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 14
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 large bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 1-in. up the sides of prepared pan. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugars until smooth. Beat in the sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips and 3/4 cup crushed candies. Pour into crust. Sprinkle with remaining candies., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is just set and top appears dull, about 1-1/4 hours. 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. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 430 calories, Fat 29g fat (17g saturated fat), Cholesterol 153mg cholesterol, Sodium 257mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 0 fiber), Protein 7g protein.
CHOCOLATE PRALINE CHEESECAKE
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
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
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