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 :
PRALINE CHEESECAKE
Try Praline Cheesecake and discover pralines and cream in cheesecake form. Drizzled with caramel, easy-to-make Parline Cheesecake is a guaranteed winner!
Provided by My Food and Family
Categories Nuts
Time 6h10m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Crush 50 wafers finely; mix with 1/4 cup sugar and margarine. Press onto bottom of 9-inch springform pan. Stand remaining wafers around edge of pan, pressing gently into crust to secure.
- Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
- Bake 45 to 50 min. or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Cool slightly. Pour over cheesecake; top with nuts.
Nutrition Facts : Calories 410, Fat 27 g, SaturatedFat 12 g, TransFat 1.5 g, Cholesterol 90 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
PRALINE-CRUSTED CHEESECAKE
This was featured in Southern Living magazine as "Dessert of the Month". It is described as a buttery cookie-and-praline crust beneath a dense, creamy filling. I would agree. I love cheesecake and it is one of the best I have made. It was also very beautiful. I know that this is a pretty detailed recipe, but it is worth the effort for a special occasion.
Provided by Juenessa
Categories Cheesecake
Time 3h
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Cheesecake: Combine cookie crumbs and butter.
- Press into bottom and up sides of a greased 10-inch springform pan.
- Bake at 350 degrees for approx 8 minutes.
- Cool on a wire rack.
- Sprinkle coarsely crumbled pralines over crust.
- Beat cream cheese at medium speed with a heavy duty electric mixer until creamy.
- Gradually add 1 3/4 cups sugar, flour, and vanilla, beating until smooth.
- Add eggs and egg yolks, 1 at a time, beating just until yellow disappears.
- Stir in whipping cream and lemon rind.
- Pour in crust.
- Place on a foil-lined baking sheet.
- Bake at 350 degrees on lower oven rack 10 minutes.
- Reduce oven temperature to 325 degrees, and bake 1 hour and 20 minutes or until almost set.
- Cool on wire rack 1 hour.
- Stir together sour cream and 1/3 cup sugar; spread over cheesecake.
- Bake at 325 degrees for 10 minutes.
- Cool on wire rack.
- Cover and chill 8 hours.
- Remove sides of pan.
- Garnish, if desired with pralines.
- Pralines: Butter bottom of a heavy 3-quart saucepan.
- Cook brown sugar and next 3 ingredients in saucepan over low heat, stirring constantly, until sugars dissolve; stir in pecans.
- Bring to a boil over medium heat; cook, stirring occasionally, 6 to 8 minutes or until a candy thermometer registers 238 degrees (soft ball stage).
- Remove from heat.
- Stir in vanilla; let stand 3 minutes.
- Beat with a wooden spoon 3 minutes or until mixture begins to thicken.
- Working rapidly, drop by tablespoonfuls onto wax paper.
- Let stand until firm.
Nutrition Facts : Calories 860.9, Fat 61.8, SaturatedFat 33.7, Cholesterol 253.4, Sodium 380.5, Carbohydrate 68.5, Fiber 1.1, Sugar 61.4, Protein 12.7
PRALINE CHEESECAKE WITH HAZELNUT CRUST
Provided by Sue Knechtel
Categories Cake Milk/Cream Food Processor Mixer Cheese Dairy Nut Dessert Bake Cream Cheese Frangelico Chill Hazelnut Bon Appétit Canada Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 22
Steps:
- For Praline:
- Lightly butter cookie sheet. Stir chopped hazelnuts, corn syrup and brown sugar in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil mixture until candy thermometer registers 300°F., tilting pan if necessary to submerge end of thermometer, about 10 minutes. Pour praline mixture onto prepared cookie sheet. Let cool. Break praline into 1-inch pieces. Grind finely in food processor. (Praline can be prepared up to 1 week ahead. Wrap tightly in aluminum foil and refrigerate.)
- For Crust:
- Preheat oven to 350°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind graham crackers, hazelnuts and brown sugar in processor. Add butter and Frangelico and process until crumbs are evenly moistened. Press crumb mixture onto bottom of prepared pan. Bake 10 minutes. Cool on rack. Maintain oven temperature.
- For Filling:
- Using electric mixer, beat cream cheese with 1/2 cup sugar until light and fluffy. Add yolks 1 at a time, beating after each addition until just blended. Add sour cream, flour, Frangelico and vanilla and beat just until mixture is smooth. Stir in ground praline. Using clean dry beaters, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold egg whites into cream cheese mixture in two additions. Pour filling into prepared crust.
- Bake cake until center is just set, about 50 minutes. Turn off oven and leave cake in oven 40 minutes longer.
- Transfer cheesecake to rack and cool to room temperature. Cut around pan sides with small sharp knife to loosen cheesecake. Cover and refrigerate overnight. Release pan sides. Beat whipping cream and 2 tablespoons sugar to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream decoratively around edge of cake. Arrange 1 hazelnut atop each rosette. Dust top of cheesecake with cocoa powder. (Can be prepared 4 hours ahead; refrigerate.)
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.
HAZELNUT PRALINE CHEESECAKE
Categories Cake Cheese Nut Dessert Bake Christmas Thanksgiving Oscars Mother's Day Graduation Father's Day Cream Cheese Winter Birthday Hazelnut Party Bon Appétit
Yield Makes 12 Servings
Number Of Ingredients 12
Steps:
- For crust:
- Position rack in center of oven; preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Mix flour, butter and brown sugar in processor until moist clumps form. Press mixture onto bottom of prepared pan. Bake until crust is golden, about 25 minutes. Cool. Wrap outside of pan with double layer of heavy-duty foil.
- For filling:
- Reserve 1/2 cup praline for garnish. Grind remaining praline to powder in processor. Beat cream cheese and su gar in large bowl until smooth. Beat in flour, then cream and vanilla. Beat in eggs 1 at a time. Fold in praline powder.
- Transfer filling to crust. Place springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until center is just set, about 1 hour 20 minutes.
- Transfer cake to rack. Run small sharp knife around sides of cake to loosen. Cool completely. Remove foil from pan sides. Chill cake overnight. (Can be prepared 3 days ahead. Cover and keep refrigerated.)
- Release pan sides. Transfer cake to platter. Mound reserved coarsely crushed praline atop center of cake and serve.
PRALINE CHEESECAKE
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
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
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.
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