Best 8 Caramel Praline Cheesecake Recipes

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Caramel praline cheesecake is a delightful dessert that combines the rich, buttery flavor of caramel with the nutty sweetness of praline and the creamy texture of cheesecake. This classic dessert is a favorite at many gatherings and can be found at bakeries and restaurants across the country. Whether you're a seasoned baker or just starting out, creating this decadent treat at home is easier than you think. Read on for a step-by-step guide to making caramel praline cheesecake, along with tips and tricks to ensure perfect results every time.

Let's cook with our recipes!

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.

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.

CARAMEL PECAN PRALINE CHEESECAKE



Caramel Pecan Praline Cheesecake image

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

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

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

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.

PRALINE CRUMB CARAMEL CHEESECAKE BARS



Praline Crumb Caramel Cheesecake Bars image

Betty Crocker Cookoff Recipe Winner, 2010. TONS of 5 star reviews on the Betty Crocker site.... Toffee and Caramel and Cheesecake are three of my fave things, so HAD to save the recipe here! Let me know what you think...

Provided by Raquel Grinnell

Categories     Dessert

Time 1h15m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 10

sugar cookie mix (Betty Crocker brand preferred)
1/2 cup butter or 1/2 cup margarine, cold
1/2 cup pecans, chopped
1/2 cup toffee pieces (Heath brand preferred)
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 cup caramel topping
1 teaspoon vanilla
1 egg

Steps:

  • Heat oven to 350°F
  • Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly, then stir in pecans and toffee bits by hand. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes and remove to a rack to cool slightly.
  • Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
  • Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
  • Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator until serving.

Nutrition Facts : Calories 102.3, Fat 8.1, SaturatedFat 4.2, Cholesterol 25.9, Sodium 81, Carbohydrate 6.8, Fiber 0.2, Sugar 3.3, Protein 1.2

PECAN PRALINE CHEESECAKE WITH CARAMEL SAUCE



Pecan Praline Cheesecake with Caramel Sauce image

This is an airy light cheesecake, which takes a bit more work, but it's worth it.Source: Unknown

Provided by Lynnda Cloutier

Categories     Cakes

Number Of Ingredients 20

1/2 cup pecan halves
1 stick plus 1/2 tsp. unsalted butter, melted
1/3 cup plus 1/2 tbsp. sugar
2 tbsp. light brown sugar
1 1/2 tbsps. heavy cream
pinch of salt
2 packets graham crackers, about 10 oz. crushed
1 lb. full fat cream cheese, softened
1 cup sugar
3 large eggs
1 tsp. vanilla extract
24 oz. sour cream
caramel sauce:
4 tbsp. unsalted butter, softrened
2 tbsp. sugar
2 tbsp. light brown sugar
1/3 cup dark brown sugar
1/2 cup heavy cream
1/4 tsp. vanilla extract
1/4 tsp. salt

Steps:

  • 1. Preheat oven to 375. Line baking sheet with parchment paper and wrap the outside of a 10 inch springform pan with foil. Toss the pecans with 1/2 teaspoon of butter, 1/2 tablespoon sugar, the brown sugar, cream and salt in a bowl. Spread the nuts on baking sheet. Bake for 18 minutes, until sugar is caramelized and pecans are toasted. Let cool.Put all but 12 of the pecans in a food processor along with the graham crackers. Pulse until fine. Add the remaining melted butter and 1/3 cup of sugar and pulse until crumbs are moistened. Press crumbs over bottom and 2/3 up the sides of the prepared pan. To make the filling, in a clean processor, pulse the cream cheese and sugar until smooth. Add the eggs, one at a time, pulse unti mixed. Pulse in vanilla and sour cream then scrape filling into the prepared pan. Bake for about an hour or until the top of the cheesecake is lightly golden in spots and center is slightly jiggly. Transfer cheesecake to a rack and let it cool completely. Wrap it in plastic and refrigerate it overnight. To make the sauce, in a pan, mix the butter with all the sugars and bring to a boil. Stir constantly. Add the cream. Boil for 2 minutes. Transfer to pitcher. Stir in the vanilla and salt and refrigerate until cold, at least 2 hours or overnight. Unwrap cheesecake and discard foil. Remove ring and transfer cake to a plate. Arrange 12 reserved pecans on top. Using a warm slightly moistened knife, cut cake into wedges, wiping and rewetting the blade between slices. Transfer to plates and pour some of the caramel sauce on top. Pass remaining sauce.

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 CARAMEL CHEESECAKE BARS



Praline Caramel Cheesecake Bars image

This is a Betty Crocker recipe that I received on line and since I can't have them, I thought I would share with you. If you make them, just think about me...

Provided by Linda Griffith

Categories     Candies

Time 1h10m

Number Of Ingredients 11

1 pkg betty crocker (1lb 1.3oz.) sugar cookie mix
1 c cold butter
1/2 c chopped pecans
1/2 c toffee bits
FILLING
2 (8oz) pkg cream cheese, softened
1/2 c sugar
2 Tbsp all purpose flour
1/2 c caramel topping
1 tsp vanilla
1 large egg

Steps:

  • 1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes. 2 Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth. 3 Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits. 4 Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Tips:

  • Use a food processor to make the praline topping. This will ensure that the nuts are evenly chopped and the mixture is well combined.
  • When making the cheesecake filling, be sure to use softened cream cheese. This will make it easier to mix and will help to prevent lumps.
  • Do not overbeat the cheesecake filling. Overbeating can cause the cheesecake to become dense and crumbly.
  • Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
  • Allow the cheesecake to cool completely before serving. This will help it to set properly.

Conclusion:

The Caramel Praline Cheesecake is a delicious and decadent dessert that is perfect for any occasion. The creamy cheesecake filling is topped with a rich and buttery caramel praline topping, making it a truly irresistible treat. With its creamy texture, sweet caramel flavor, and crunchy praline topping, this cheesecake is sure to be a hit with everyone who tries it.

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