Best 7 Cream Cheese Pralines Recipes

CREAMY PECAN PRALINES

Steps:

• Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
• Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.

PRALINE CHEESECAKE

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.

PRALINES 'N CREAM CHEESECAKE

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.

PRALINE CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F. Line the bottom of a 9-by-9-inch square pan with parchment paper and spray with cooking spray.
• In a medium bowl, combine the crumbs, granulated sugar and melted butter and press into the bottom of the prepared pan. Bake until browned, 8 to 10 minutes. Set aside.
• Increase the oven temperature to 450 degrees F and make the filling.
• Using an electric mixer, beat the cream cheese until fluffy, then add the brown sugar and flour. Add the eggs 1 at a time, beating well after each addition. Add the vanilla. Fold in the chopped pecans.
• Pour the batter into the crust and bake for 10 minutes. Reduce the oven temperature to 250 degrees F and bake until slightly browned on top, an additional 50 minutes. Allow to cool completely, about 20 minutes, then refrigerate for at least 2 hours. Cut into 9 bars before serving.

PRALINES II

Steps:

• Lightly grease the inside of a 4-quart saucepan. Line a baking sheet with waxed paper.
• Stir the brown sugar, white sugar, baking soda, sour cream, and corn syrup together in the oiled pan; place over low heat. Cook and stir continually until the sugars are dissolved. Wipe any sugar crystals above the liquid line with a pastry brush moistened with cold water. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat; stir in the butter, vanilla, and chopped pecans.
• Drop spoonfuls of the mixture 2 inches apart onto the prepared baking sheets. Press a pecan half into the top of each praline. Allow to cool completely. Store in an airtight container in a cool place.

PRALINE CHEESECAKE

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.

CREAMY PRALINE PECAN PIE

Steps:

• 1. Blend cool whip, cream cheese, and powdered sugar well with a mixer then chill.
• 2. Stir the pecans, coconut, and melted butter together, spread on a slightly greased cookie sheet, then drizzle with Caramel Sauce. Put in the oven and bake at 350 for 15-20 minutes or until brown (watch, so it doesn't burn).
• 3. As the pecan, coconut and butter mixtures is cooling, take your cream cheese mixture from the fridge and spread that into your pie crust.
• Then spoon the cooled pecan/coconut topping over the cream cheese, drizzle more Caramel Sauce on the top, and you're done!
• Keep refrigerated until ready to eat.