Best 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.

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.

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.

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.

PUMPKIN CHEESECAKE WITH PRALINE PECAN TOPPING

Steps:

• 1. Set rack over a baking sheet and line the rack with 2 layers of paper towels. Spread the pumpkin puree over the paper towels and let drain for 2 hours, until puree is fairly dry.
• 2. Preheat the oven to 350. Butter the bottom and side of a 9-inch springform pan. In a food processor, pulse the graham crackers until finely ground. Add the pecans and brown sugar and pulse until finely ground. Add the melted butter and pulse just until incorporated. Press the crumbs onto the bottom of the prepared pan. Bake the crust for about 8-10 minutes, just until it is fragrant and lightly browned. Let the crust cool completely.
• 3. In the bowl of a standing electric mixer fitted with the paddle, beat the cremates until it is very smooth. In a small bowl, whisk the sugar with the salt, cinnamon, nutmeg, cloves and allspice. With the machine on, ad the spiced sugar to the cream cheese and beat until creamy, scraping the bottom and side of the bowl. Carefully add the drained pumpkin puree and beat until smooth. Add the eggs one at a time, beating well and scraping down the bowl between each addition. Beat in the heavy cream, lemon juice and vanilla until the cheesecake mixture is smooth.
• 4. Pour the cheesecake mixture over the cooled crust and bake for 12 minutes. Lower the oven temperature to 225 and bake the cheesecake for about 3 hours, until an instant-read thermometer inserted in the center registers 150; the center will be very jiggly but not liquidly. Let the cheesecake cool on a rack, the cover with plastic wrap and refrigerate overnight.
• 5. Run a hot knife around the cheesecake and loosen the springform ring. Carefully remove the ring and transfer the cake to a plate. Using a warm knife, cut the cake into wedges and serve with the Pecan Praline Topping. (I spread the topping over the cake then cut into wedges to serve.)

PRALINE PECAN PUMPKIN CHEESECAKE

Steps:

• For the topping- In a frying pan over medium heat, melt butter, corn syrup and brown sugar. As it melts, mix in the chopped pecans and cook to coat about 3-5 minutes. Turn off heat and begin filling.
• For the filling- In a large bowl, beat cream cheese, white and brown sugar until smooth. Add pumpkin, vanilla, eggs and pie spice and mix until combined, scraping the sides of the bowl as necessary.
• Pre-heat over to 400°F
• Pour filling mixture into pie crust. Carefully crumble pecans and gently add to the top of the pie filling. Cook at 400°F for 10 minutes. Reduce temp to 350°F and continue cooking approx 55 minutes, until toothpick comes out clean. Cool in refrigerator 4 hours or overnight for best flavor.

PRALINE TOPPING (FOR PUMPKIN PECAN CHEESECAKE)

Steps:

• Bring first 3 ingredients to a boil in a 1 quart saucepan over medium heat, stirring often. Boil, stirring occasionally, 1 minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Use immediately.

PUMPKIN CHEESECAKE WITH PECAN PRALINE TOPPING

Steps:

• 1. set a rack over a baking sheet and line the rack with 2 layers of paper towels. Spread the pumpkin puree over the paper towels and let drain for 2 hours until puree is fairly dry. 2.Preheat oven to 500. Butter the bottom and side of 9 inch spring form pan. In a food processor, pulse the graham crakers until finely ground. Add pecans and brown sugar and pulse again until finely ground. Add the melted butter and pulse until just incorporated. Press crumbs onto the bottom of the pan and bake for about 8 minutes, let cool completely. 3. In the bowl of electric miser, beat the cream cheese until very smooth. In a small sep bowl, whisk the sugar, salt, cin, nutmeg, cloves and allspice. With machine on, add spiced sugar to cream cheese and beat until creamy. Carefully add the drained pumpkin puree and beat until smooth. Add eggs one at a time, beating well. Beat in the heavy cream, lemon juice and vanilla until mixture is smooth. 4. Pour cheesecake mix over the cooled crust and bake for 12 minutes. Lower oven temp to 225 and bake for about 3 hours until term registers 150. Let cool on a rack, then cover with plastic and refrigerate overnight. 5. Run a hot knife around the cake and loosen the springform ring. Carefully remove the ring and transfer the cake to a plate. Serve with topping

PRALINE PECAN CHEESECAKE

Steps:

• For Nut Crust:
• Heat oven to 400°F. Double wrap a greased 9-inch springform pan in foil to prevent water from leaking into the crust.
• Place all the crust ingredients in a mixing bowl and blend thoroughly.
• Press the mixture onto the bottom of the prepared pan.
• Bake 6 min. or until the crust is a light golden brown.
• Let cool completely before filling.
• For Cheesecake Filling:
• Heat oven to 350°F.
• Add enough hot water to baking pan to fill to 3/4-inch depth. Place it on the middle rack of the oven.
• In a large bowl, beat together the cream cheese until light and creamy. Add the sugar and flour and keep mixing until smooth.
• Add the eggs, one at a time, until well combined but do not over mix.
• Add 1 Tbsp. maple syrup and the chopped pecans and mix everything with a spatula.
• Spread the mixture onto the prepared crust, smooth top using a spatula. Place the cheesecake in the oven and bake it for 1 hour and 10 min. or until the outside of the cake is set and the inside jiggles slightly.
• Allow the cheesecake to cool at room temperature.
• Decorate the top with the pecan halves and brush it with the other Tbsp. of maple syrup.
• Place in the refrigerator and cool overnight.

PECAN PRALINE CHEESECAKE

Steps:

• 1. Combine crumbs, sugar and 1/4 cup melted butter in small bowl. Mix thoroughly until all crumbs are moist. Press onto a 9 inch spring form pan. Chill.
• 2. Combine pecans and remaining 3 tbsp. butter.Spread pecans evenly on a baking sheet and toast at 350 degrees or until golden brown. Cool in a large bowl.
• 3. Combine cream cheese, brown sugar and flour. Beat until light. Add eggs, 1 at a time, blending after each addition. Stir in vanilla, reserving 1/4 cup of pecans for topping. Stir pecans into cheese mixture.
• 4. Pour into pan over cookie crumbs. Bake at 325 degrees for about 60 minutes. Turn oven off and allow cake to cool in oven about 30 minutes. Loosen cake from rim of pan. When cake has cooled to room temperature, remove rim and sprinkle remaining pecans on top and drizzle praline topping over top. Refrigerate at least 8 hours before serving.
• 5. Praline Topping: Combine sugars, cream and butter into small saucepan. Heat to boiling, stirring until sugars dissolve. Cook over low heat just under the softball stage or about 225 degrees on a candy thermometer. Immediately remove from heat and cool slightly. Add vanilla and stir till creamy.