MAPLE PRALINE CHEESECAKE
Our Test Kitchen home economists created this cheesecake filled with maple syrup and toffee bits.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the pecans, coconut, flour and brown sugar; stir in butter. Press onto the bottom of a 10-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Place pan on a wire rack (leave oven on)., In another large bowl, beat cream cheese and brown sugar until smooth. Beat in the cream, flour. syrup, vanilla and salt. Beat in the eggs just until combined. Fold in toffee bits. Pour over crust. Return pan to baking sheet., Bake for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a small bowl, combine the syrup and whipped topping; carefully spread over cheesecake. Sprinkle with toffee bits. Refrigerate leftovers.
Nutrition Facts : Calories 511 calories, Fat 39g fat (20g saturated fat), Cholesterol 119mg cholesterol, Sodium 328mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 7g protein.
MAPLE PRALINE CHEESECAKE
Make and share this Maple Praline Cheesecake recipe from Food.com.
Provided by Diana Adcock
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Base: Preheat oven to 350 degrees.
- Grease a 9 inch springform pan.
- In a food processor whirl flour, brown sugar and butter.
- Add pecans and pulse just until blended.
- Press into the bottom of the pan and bake for 10 minutes.
- Cool on a rack.
- Cake: Beat cream cheese with the sugar and flour until smooth.
- Beat in the eggs, one at a time along with the sour cream.
- Mix in the maple syrup.
- Stir in the pecans until evenly mixed.
- Pour over the base and with the back of a spoon smooth out the top.
- Bake on the center rack until center is almost set and the cake on the outside is firm, about 50 minutes.
- Turn off the oven and let the cake stand for 2 hours-in the oven please.
- In a medium saucepan over medium heat combine the corn syrup, brown sugar, pecan halves and butter.
- Bring to a boil, uncovered, and boil vigorously until a soft ball will form in cold water, around 4 minutes.
- Let cool until just warm and should be very thick but still pourable.
- If not add 1 T.
- of water and whisk in.
- Pour over the top of cheesecake and place in the refrigerator for 4 hours to overnight.
- Before serving loosen the sides of the pan and remove the ring.
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