Caramel Praline Topped Cheesecake Recipes

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CARAMEL PRALINE CHEESECAKE

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



Caramel Praline Cheesecake image

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.

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

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



Caramel Pecan Praline Cheesecake image

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

1 1/2 cups crushed gingersnaps (about 24)
1/2 cup butter or 1/2 cup margarine, melted and divided
3 (8 ounce) packages cream cheese, softened
1 cup sugar
6 tablespoons all-purpose flour, divided
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup firmly packed light brown sugar
1/2 cup chopped pecans, toasted
15 caramels, unwrapped
2 tablespoons heavy whipping cream

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



Caramel Praline Cheesecake image

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.

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

CARAMEL PRALINE CHEESECAKE

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

Provided by Lali8752

Categories     Cheesecake

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 15



Caramel Praline Cheesecake image

Steps:

  • ----------Crust----------.
  • In food processor/blender, combine graham crackers& pecans, cover& process until fine& crumbly.
  • Stir in butter.
  • Press in bottom of ungreased 10 in.
  • springform pan.
  • Chill 30 minutes.
  • -------Filling-------------.
  • In a bixing bowl, beat cream cheese and sugar until smooth.
  • Beat in flour.
  • Add eggs, on low just till combined.
  • Stir in sour cream, milk& vanilla.
  • Pour into crust.
  • Bake 325 degrees for 75-80 min til center is almost set.
  • Cool 10 min.
  • Carefully run knife around edge to loosen; cool 1 1/2 hours.
  • Chill.
  • ----------Topping----------.
  • Heat 1/2 cup sugar in a heavy saucepan over medium low heat, without stirring until melted and golden brown.
  • Reduce heat to low; gradually add cream and remaining sugar (melted sugar will harden).
  • Cook and stir until sugar is completely melted.
  • Continue cooking, without stirring, over medium heat until a candy thermometer reaches 225 degrees.
  • Remove from the heat; stir in butter and vanilla, add nuts.
  • Cool to room temperature.
  • Spread topping evenly over cheesecake (do not scrape sides of pan).
  • Chill overnight.
  • Remove sides of pan before serving.
  • Store in the refrigerator.
  • NOTES: NOTE FOR CHEESECAKE& TOPPING, DO NOT USE FAT FREE OR LIGHT INGREDIENTS!
  • Do not substitute.
  • Use real butter.

Nutrition Facts : Calories 842.5, Fat 64.6, SaturatedFat 32.4, Cholesterol 233.8, Sodium 380.6, Carbohydrate 57.2, Fiber 2, Sugar 45.5, Protein 12.7

14 graham crackers
1/2 cup chopped pecans, toasted
6 tablespoons butter, melted
4 packages cream cheese, softened
1 1/2 cups sugar
1/4 cup flour
5 eggs
2 cups sour cream
1/4 cup milk
1 tablespoon vanilla extract
1 cup sugar, divided
1 cup whipping cream
1 tablespoon butter
1 teaspoon vanilla extract
1 1/2 cups chopped pecans, toasted

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



Pecan-Praline Cheesecake With Caramel Sauce image

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.

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

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