White Chocolate Pecan Praline Cheesecake Recipes

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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



Chocolate Praline Cheesecake image

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

1 cup chocolate wafer crumbs
3 tablespoons melted butter
40 individually wrapped caramels (I used Kraft)
1/4 cup evaporated milk
1 cup toasted pecan pieces
3 (8 ounce) packages cream cheese, at room temperature
3/4 cup sugar
3 eggs
6 ounces semi-sweet chocolate baking squares, melted
sweetened whipped cream, for garnish
strawberry, for garnish

WHITE CHOCOLATE PECAN PRALINE CHEESECAKE

Categories     Cake     Cheese     Nut     Dessert     Bake     Vegetarian

Yield 8 servings

Number Of Ingredients 4



WHITE CHOCOLATE PECAN PRALINE CHEESECAKE image

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

crust: 2 1/4 cups graham crumbs and 1/2 to 3/4 cup of butter melted
Filling: 4 8oz packages cream cheese softened 1 1/4 cups brown sugar 4 eggs 3tsp. vanilla extract 2 tbsp. flour 4 squares white chocolate melted 1 cup pecans chopped
Topping:1/2 cup brown sugar 3tbsp.butter 1 cup heavy whipping cream
Pecan Praline:1 cup suger 1/2 cup cold water 1 cup pecans

MINI CHOCOLATE-PECAN-CARAMEL CHEESECAKES

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h20m

Yield 24 servings

Number Of Ingredients 12



Mini Chocolate-Pecan-Caramel Cheesecakes image

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Line a 24-cup muffin tin with cupcake liners.
  • Pulse the graham crackers in a food processor until fine crumbs form. Add the butter and sugar, then pulse until well combined. Distribute the crumbs among the prepared cups, about 2 tablespoons in each, and press to firm them up.
  • For the filling: Beat the cream cheese in an electric mixer fitted with the paddle attachment until smooth. Mix in the sugar and eggs. Add the vanilla and 3 tablespoons of the salted caramel and mix again. Distribute the batter among the muffin cups, about 3 tablespoons per cup. Tap the tin on the counter to distribute the batter evenly.
  • Bake, watching to make sure they don't burn, until set in the middle, 15 to 17 minutes. Cool on a wire rack, then chill for 2 hours.
  • For the ganache: Place the chopped chocolate in a bowl and set aside. Heat the cream in a saucepan until warm and bubbles begin to form around the edges, 1 to 2 minutes. Pour over the chocolate and allow to sit for 2 minutes. Mix until smooth, then set aside to cool slightly.
  • Place about 1 tablespoon ganache on top of each cheesecake. Sprinkle the top with the pecan pieces and mini chocolate chips. Drizzle with the remaining 1/4 cup plus 1 tablespoon caramel and freeze, uncovered, for 1 hour. Transfer to an airtight freezer container and freeze for up to 3 months.
  • Allow to thaw at room temperature for 30 minutes before serving.

24 chocolate graham crackers (large rectangles), broken into large pieces
8 tablespoons (1 stick) salted butter, melted
1/2 cup sugar
Three 8-ounce packages cream cheese, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup jarred salted caramel
12 ounces white chocolate, chopped
3/4 cup heavy cream
1/2 cup pecans, chopped fine
1/2 mini semisweet chocolate chips

CHOCOLATE PECAN CHEESECAKE

Mouths will water at the sight of this fast-to-fix pie! Chocolate and caramel make this creamy cheesecake a fabulous dessert. -Christy Bowles, Garfield, Arizona

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 9



Chocolate Pecan Cheesecake image

Steps:

  • In a small saucepan, combine caramels and evaporated milk. Cook and stir over medium-low heat until smooth; stir in 1/2 cup pecans. Pour into crust. Refrigerate for 15 minutes. , Meanwhile, in a large bowl, beat cream cheese and sour cream until smooth. In a small bowl, whisk milk and pudding mix for 2 minutes; beat into cream cheese mixture until blended. Spread over caramel mixture. Refrigerate for at least 30 minutes. Before serving, drizzle with hot fudge topping and sprinkle with remaining pecans.

Nutrition Facts : Calories 548 calories, Fat 28g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 503mg sodium, Carbohydrate 68g carbohydrate (47g sugars, Fiber 3g fiber), Protein 9g protein.

25 caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 chocolate crumb crust (9 inches)
2 packages (3 ounces each) cream cheese, softened
1/2 cup sour cream
1-1/4 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1/2 cup hot fudge ice cream topping, warmed

PRALINES 'N CREAM CHEESECAKE

This is a wonderful no-bake cheese cake that always gets raves! A lovely chocolate and white marble-topped cheesecake with a layer of praline. I decorate the top of it with pecans and some of the praline mixture. My sister runs a catering business and she liked this so much it is now one of her best sellers.

Provided by Carrie Ann

Categories     Cheesecake

Time 30m

Yield 8-12 serving(s)

Number Of Ingredients 14



Pralines 'n Cream Cheesecake image

Steps:

  • Crust: Combine crust ingredients and mix well.
  • Press firmly onto bottom and 1-inch up sides of an 8 1/2" springform pan.
  • Cheesecake: For praline mixture,combine pecans, brown sugar and melted butter, mixing well.
  • Set aside.
  • (I pop it into the fridge to firm it up enough to crumble easily) Beat cream cheese until smooth; blend in sugar.
  • Sprinkle gelatine on top of cold water in a saucepan.
  • Let stand 5 minutes to soften.
  • Stir mixture over low heat until gelatine is dissolved.
  • Blend warm gelatine into cheese mixture.
  • Gradually fold cheese mixture into whipped cream.
  • fold chocolate into 2 cups of cheese mixture.
  • Spread all but 1/2 cup of plain cheese mixture into crust.
  • Sprinkle praline mixture evenly over plain cheese mixture.
  • Spread chocolate mixture evenly over praline layer.
  • Spoon remaining plain cream cheese mixture over chocolate mixture and swirl wit a knife to marble.
  • Garnish with pecan halves if desired.
  • Chill at least 3 hours before serving.

1 cup graham wafer crumbs
1/2 cup finely chopped pecans
1/3 cup butter, melted
1/4 cup firmly packed brown sugar
1/2 cup chopped pecans
1/4 cup brown sugar
1/4 cup butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup firmly packed brown sugar
1 envelope unflavored gelatin
1/4 cup cold water
1 cup whipping cream, whipped
4 ounces semisweet chocolate, melted and cooled
pecan halves (to garnish)

WHITE CHOCOLATE CHERRY PECAN CHEESECAKE

Some cheesecakes are made to be enjoyed. This White Chocolate Cherry Pecan Cheesecake is made to knock their socks off visually-and then to be enjoyed.

Provided by My Food and Family

Categories     Recipes

Time 5h30m

Yield 16 servings

Number Of Ingredients 11



White Chocolate Cherry Pecan Cheesecake image

Steps:

  • Heat oven to 300°F.
  • Reserve 16 pecan halves for garnish. Finely chop remaining nuts; mix with graham crumbs, sugar and margarine. Press firmly onto bottom of pan.
  • Beat cream cheese, sweetened condensed milk, chocolate and 1 tsp. vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  • Mix pie filling and remaining vanilla; spoon over cheesecake. Top with COOL WHIP and reserved pecans.

Nutrition Facts : Calories 480, Fat 31 g, SaturatedFat 14 g, TransFat 1.5 g, Cholesterol 110 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

1 cup pecan halves, toasted, divided
1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup margarine or butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted
2 tsp. vanilla, divided
4 eggs
1 can (21 oz.) cherry pie filling
1 cup thawed COOL WHIP Whipped Topping

PECAN PRALINES

This was my mother's recipe.

Provided by Susan White

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 1h

Yield 30

Number Of Ingredients 5



Pecan Pralines image

Steps:

  • Generously butter baking sheets.
  • In a large saucepan over medium heat, combine brown sugar, white sugar, water and butter. Bring to a rapid boil and stir in pecans. Continue to cook and stir until large bubbles form on the surface, pecans begin to look sugary and mixture just begins to color. Remove from heat and drop by rounded spoonfuls onto prepared sheets. Let cool completely.

Nutrition Facts : Calories 107.3 calories, Carbohydrate 14.9 g, Cholesterol 1 mg, Fat 5.6 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 4.8 mg, Sugar 14.1 g

1 cup brown sugar
1 cup white sugar
⅓ cup water
1 tablespoon butter
2 cups chopped pecans

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



Chocolate-Pecan Pie Cheesecake image

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

3 cups pecan halves, divided
2 Tbsp. flour, divided
1 cup packed brown sugar, divided
1/4 cup butter, melted, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
4 eggs, divided
2 oz. BAKER'S Semi-Sweet Chocolate, chopped
1/3 cup dark corn syrup

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



White Chocolate and Pecan Blondies image

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.

1 cup (2 sticks/225 grams) salted butter, melted
2 cups (340 grams) light brown sugar
1 tablespoon pure vanilla extract
2 large eggs, at room temperature
2 cups (284 grams) all-purpose flour
1 teaspoon fine salt
1 1/2 cups (9 ounces/ 255 grams) white chocolate chips
1 cup (142 grams) pecans, toasted and chopped

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



Caramel Praline-Topped Cheesecake image

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.

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

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From southernliving.com


CHOCOLATE CHEESECAKE WITH PRALINE SAUCE - PINT SIZED BAKER
Instructions. Remove your cheesecake from the fridge. Leave it covered to prevent condensation from forming on the cake and let it come to room temperature as you make your topping. Preheat the oven to 350 F. Combine the butter and brown sugar in a medium-sized saucepan and cook over medium-low heat.
From pintsizedbaker.com


PECAN PRALINE CHEESECAKE - RECIPE | COOKS.COM
Watching carefully, toast at 350 degrees until golden brown. Cool. In large bowl, combine cream cheese, brown sugar, and flour. Beat until light. Add eggs, one at a time, blending well after each. Stir in vanilla. Reserving 1/4 cup of pecans for topping, add remaining pecans to filling mixture. Pour filling over crust and bake at 325 degrees ...
From cooks.com


WHITE CHOCOLATE CHERRY PECAN CHEESECAKE RECIPE | MYRECIPES
Finely chop remaining pecans; mix with graham crumbs, sugar, and margarine. Press firmly onto bottom of pan. BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add sweetened condensed milk, beating until well blended. Add chocolate and 1 tsp. of the vanilla; mix well. Add eggs, 1 at a time, mixing on low ...
From myrecipes.com


HOMEMADE PRALINE PECAN CHEESECAKE RECIPE | BAKE OR BREAK
Mix in vanilla extract, butter flavoring, and praline liqueur. Fold in pecans by hand. Slowly add filling mixture to crust. Bake for 15 minutes at 350°. Reduce temperature to 200° and bake for approximately 2 hours until center of cheesecake no longer appears wet.
From bakeorbreak.com


RECIPE DETAIL PAGE | LCBO
White Pepper Praline Cheesecake; Recipe Detail Page. White Pepper Praline Cheesecake . Autumn 2008. By: Anna Olson . The sweetness of caramelized pecans is lightened by the light heat of white pepper. The layer of praline nestled in the centre of the cheesecake becomes fluid, turning into a sticky caramel sauce when sliced. Makes one 9-inch (23-cm) cheesecake. …
From lcbo.com


WHITE CHOCOLATE PECAN PRALINE CHEESECAKE FOOD
Filling: 4 8oz packages cream cheese softened 1 1/4 cups brown sugar 4 eggs 3tsp. vanilla extract 2 tbsp. flour 4 squares white chocolate melted 1 cup pecans chopped: Topping:1/2 cup brown sugar 3tbsp.butter 1 cup heavy whipping cream: Pecan Praline:1 cup suger 1/2 cup cold water 1 cup pecans
From wikifoodhub.com


PECAN PRALINE MINI CHEESECAKES | LOVE AND OLIVE OIL | RECIPE
Nov 15, 2018 - Pecan-lovers: you'll love these ultra-creamy mini cheesecakes swirled with caramelized pecan praline and topped with a white chocolate praline glaze. There's more pecans in the sweet and salty cookie crust too! There's no denying that
From pinterest.ca


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