Best Pralines N Cream Cheesecake Recipes

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PRALINE-CRUSTED CHEESECAKE



Praline-Crusted Cheesecake image

This was featured in Southern Living magazine as "Dessert of the Month". It is described as a buttery cookie-and-praline crust beneath a dense, creamy filling. I would agree. I love cheesecake and it is one of the best I have made. It was also very beautiful. I know that this is a pretty detailed recipe, but it is worth the effort for a special occasion.

Provided by Juenessa

Categories     Cheesecake

Time 3h

Yield 12 serving(s)

Number Of Ingredients 20

2 cups crushed shortbread cookies (about 28 cookies)
3 tablespoons butter or 3 tablespoons margarine, melted
4 pralines, coarsely crumbled
5 (8 ounce) packages cream cheese, softened
1 3/4 cups sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons vanilla extract
4 large eggs
2 egg yolks
1/3 cup whipping cream
1 teaspoon grated fresh lemon rind
2 (8 ounce) containers sour cream
1/3 cup sugar
butter
3/4 cup firmly packed light brown sugar
3/4 cup sugar
3/4 cup half-and-half
3 tablespoons butter or 3 tablespoons margarine
1 1/4 cups coarsely chopped pecans
1/2 teaspoon vanilla extract

Steps:

  • Cheesecake: Combine cookie crumbs and butter.
  • Press into bottom and up sides of a greased 10-inch springform pan.
  • Bake at 350 degrees for approx 8 minutes.
  • Cool on a wire rack.
  • Sprinkle coarsely crumbled pralines over crust.
  • Beat cream cheese at medium speed with a heavy duty electric mixer until creamy.
  • Gradually add 1 3/4 cups sugar, flour, and vanilla, beating until smooth.
  • Add eggs and egg yolks, 1 at a time, beating just until yellow disappears.
  • Stir in whipping cream and lemon rind.
  • Pour in crust.
  • Place on a foil-lined baking sheet.
  • Bake at 350 degrees on lower oven rack 10 minutes.
  • Reduce oven temperature to 325 degrees, and bake 1 hour and 20 minutes or until almost set.
  • Cool on wire rack 1 hour.
  • Stir together sour cream and 1/3 cup sugar; spread over cheesecake.
  • Bake at 325 degrees for 10 minutes.
  • Cool on wire rack.
  • Cover and chill 8 hours.
  • Remove sides of pan.
  • Garnish, if desired with pralines.
  • Pralines: Butter bottom of a heavy 3-quart saucepan.
  • Cook brown sugar and next 3 ingredients in saucepan over low heat, stirring constantly, until sugars dissolve; stir in pecans.
  • Bring to a boil over medium heat; cook, stirring occasionally, 6 to 8 minutes or until a candy thermometer registers 238 degrees (soft ball stage).
  • Remove from heat.
  • Stir in vanilla; let stand 3 minutes.
  • Beat with a wooden spoon 3 minutes or until mixture begins to thicken.
  • Working rapidly, drop by tablespoonfuls onto wax paper.
  • Let stand until firm.

Nutrition Facts : Calories 860.9, Fat 61.8, SaturatedFat 33.7, Cholesterol 253.4, Sodium 380.5, Carbohydrate 68.5, Fiber 1.1, Sugar 61.4, Protein 12.7

HAZELNUT PRALINE CHEESECAKE



Hazelnut Praline Cheesecake image

Categories     Cake     Cheese     Nut     Dessert     Bake     Christmas     Thanksgiving     Oscars     Mother's Day     Graduation     Father's Day     Cream Cheese     Winter     Birthday     Hazelnut     Party     Bon Appétit

Yield Makes 12 Servings

Number Of Ingredients 12

Crust
1 1/4 cups cake flour
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/4 cup (packed) golden brown sugar
Filling
Hazelnut Praline
4 8-ounce packages cream cheese, room temperature
1 cup sugar
2 tablespoons all purpose flour
2 tablespoons whipping cream
1 teaspoon vanilla extract
4 large eggs

Steps:

  • For crust:
  • Position rack in center of oven; preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Mix flour, butter and brown sugar in processor until moist clumps form. Press mixture onto bottom of prepared pan. Bake until crust is golden, about 25 minutes. Cool. Wrap outside of pan with double layer of heavy-duty foil.
  • For filling:
  • Reserve 1/2 cup praline for garnish. Grind remaining praline to powder in processor. Beat cream cheese and su gar in large bowl until smooth. Beat in flour, then cream and vanilla. Beat in eggs 1 at a time. Fold in praline powder.
  • Transfer filling to crust. Place springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until center is just set, about 1 hour 20 minutes.
  • Transfer cake to rack. Run small sharp knife around sides of cake to loosen. Cool completely. Remove foil from pan sides. Chill cake overnight. (Can be prepared 3 days ahead. Cover and keep refrigerated.)
  • Release pan sides. Transfer cake to platter. Mound reserved coarsely crushed praline atop center of cake and serve.

PRALINE CHEESECAKE



Praline Cheesecake image

From "Carry-Out Cuisine" by Phyllis Meras. This recipe was given to me as part of a Christmas gift from my late Aunt Donna. She used to make this every year for our Christmas Eve open house. Wonderfully rich, not meant for those light dessert seekers.

Provided by Muffin Goddess

Categories     Cheesecake

Time 1h10m

Yield 1 cheesecake, 8-12 serving(s)

Number Of Ingredients 12

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
1/4 cup toasted pecans, finely chopped but not ground
1 1/2 lbs cream cheese, softened
1 cup brown sugar
5 1/3 ounces evaporated milk
2 tablespoons flour
1 1/2 teaspoons vanilla extract
3 eggs
pure maple syrup, for glazing
12 whole pecans, for garnishing

Steps:

  • Preheat oven to 300 degrees F.
  • Combine crust ingredients in a small bowl.
  • Press mixture into a 9- or 10- inch springform pan.
  • Bake for 10 minutes in preheated oven.
  • When crust is done, remove from oven and set aside.
  • Increase oven temperature to 325 degrees F.
  • Combine cream cheese, brown sugar, evaporated milk, flour, and vanilla in a large mixing bowl; beat well.
  • Add eggs, one at a time, beating well after each addition.
  • Pour filling mixture into baked crust.
  • Bake at 325 degrees F for 50 minutes (center of cheesecake should still be slightly wobbly).
  • Cool cheesecake completely (using whatever preferred method; everyone has their own).
  • Before serving, paint the top with maple syrup and arrange whole pecans in a decorative pattern on top (I usually do it in such a way as to have one pecan per slice).
  • Cover and refrigerate leftovers.

Nutrition Facts : Calories 642.5, Fat 45.2, SaturatedFat 22.2, Cholesterol 184.2, Sodium 441.3, Carbohydrate 51.5, Fiber 1.2, Sugar 40.2, Protein 10.6

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