Best 5 Pecan Praline Cheesecake Recipes

PECAN-PRALINE CHEESECAKE WITH CARAMEL SAUCE

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.

PECAN PRALINE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Grease 9-inch springform pan.
• For crust, combine cake mix, oil and 1/3 cup pecans in large bowl. Mix well. Press into bottom of pan.
• Bake at 350 degrees F for 20 to 30 minutes. Remove from oven. Increase oven temperature to 450 degrees F.
• For filling, place cream cheese in large bowl. Beat at low speed with electric mixer adding brown sugar and flour gradually. Add eggs and vanilla extract, mixing only until incorporated. Fold in 1/2 cup pecans. Pour filling onto crust.
• Bake at 450 degrees F for 5 to 7 minutes. Reduce oven temperature to 250 degrees F. Bake for 35 to 40 minutes longer, or until set. Loosen cake from sides of pan with knife or spatula. Cool completely on cooling rack. Refrigerate 2 hours or until ready to serve. Remove sides of pan.
• To serve, brush top with maple syrup. Garnish with pecan halves.

CARAMEL PECAN PRALINE CHEESECAKE

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.

WHITE CHOCOLATE PECAN PRALINE CHEESECAKE

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

PECAN PRALINE CHEESECAKE WITH CARAMEL SAUCE

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.