Best 3 Caramel Pecan Praline Cheesecake Recipes

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Indulge in the ultimate sweet treat with our delectable Caramel Pecan Praline Cheesecake. This extraordinary dessert combines the rich, creamy texture of cheesecake with the delightful crunch of pralines and pecans, topped with a luscious caramel sauce. Prepare to tantalize your taste buds with this exceptional cheesecake, perfect for special occasions or simply to satisfy your cravings.

In addition to the main Caramel Pecan Praline Cheesecake recipe, we also provide a collection of equally enticing cheesecake recipes to suit every preference. Discover the classic New York Cheesecake, renowned for its smooth and creamy texture. For a refreshing twist, try the Key Lime Cheesecake, bursting with zesty citrus flavors. Chocolate lovers will delight in the decadent Chocolate Cheesecake, featuring a rich and indulgent chocolate filling. And for those seeking a unique flavor combination, the Pumpkin Cheesecake offers a delightful blend of sweet pumpkin and warm spices.

Check out the recipes below so you can choose the best recipe for yourself!

PECAN-PRALINE CHEESECAKE WITH CARAMEL SAUCE



Pecan-Praline Cheesecake With Caramel Sauce image

You can use store-bought pralines to make the crust for this fluffy cheesecake, but Big Sugar's quick praline recipe is worth the extra effort, as is the buttery caramel sauce that gets pooled on top.;) Recipe by Lisa Ritter. From: Big Sugar's Blockbuster Desserts, published in the March 2008 edition of Food & Wine Magazine. Chilling Time - overnight.

Provided by Manami

Categories     Cheesecake

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 21

1/2 cup pecan halves
1/2 cup unsalted butter, melted
1/2 teaspoon unsalted butter, melted
1/3 cup plus 1/2 tablespoon granulated sugar
2 tablespoons light brown sugar
1 1/2 tablespoons heavy cream
1 pinch salt
10 ounces graham crackers, crushed
1 lb full-fat cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
24 ounces full-fat sour cream
caramel sauce, for serving
4 tablespoons unsalted butter, softened
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1/3 cup dark brown sugar
1/2 cup heavy cream
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt

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



Caramel Pecan Praline Cheesecake image

We try to eat well around our house most of the time. Once in awhile, we cut loose and have a bit of dessert. If your going to have dessert, make it a good one. Southern Living Nov 2003

Provided by ajenas kitchen

Categories     Cheesecake

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/2 cups crushed gingersnaps (about 24)
1/2 cup butter or 1/2 cup margarine, melted and divided
3 (8 ounce) packages cream cheese, softened
1 cup sugar
6 tablespoons all-purpose flour, divided
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup firmly packed light brown sugar
1/2 cup chopped pecans, toasted
15 caramels, unwrapped
2 tablespoons heavy whipping cream

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.

Nutrition Facts : Calories 586.7, Fat 36.7, SaturatedFat 19.6, Cholesterol 139.9, Sodium 507.4, Carbohydrate 57.9, Fiber 1.2, Sugar 35.4, Protein 9

PECAN PRALINE CHEESECAKE WITH CARAMEL SAUCE



Pecan Praline Cheesecake with Caramel Sauce image

This is an airy light cheesecake, which takes a bit more work, but it's worth it.Source: Unknown

Provided by Lynnda Cloutier

Categories     Cakes

Number Of Ingredients 20

1/2 cup pecan halves
1 stick plus 1/2 tsp. unsalted butter, melted
1/3 cup plus 1/2 tbsp. sugar
2 tbsp. light brown sugar
1 1/2 tbsps. heavy cream
pinch of salt
2 packets graham crackers, about 10 oz. crushed
1 lb. full fat cream cheese, softened
1 cup sugar
3 large eggs
1 tsp. vanilla extract
24 oz. sour cream
caramel sauce:
4 tbsp. unsalted butter, softrened
2 tbsp. sugar
2 tbsp. light brown sugar
1/3 cup dark brown sugar
1/2 cup heavy cream
1/4 tsp. vanilla extract
1/4 tsp. salt

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.

Tips:

  • For a creamy and smooth cheesecake, use high-quality cream cheese that has been softened to room temperature.
  • To achieve a golden brown crust, brush the edges of the cheesecake with melted butter before baking.
  • For a rich caramel flavor, use dark brown sugar instead of light brown sugar in the caramel sauce.
  • To prevent the caramel sauce from crystallizing, add a pinch of salt and stir constantly while cooking.
  • For a crunchy pecan praline topping, toast the pecans in the oven before adding them to the caramel sauce.

Conclusion:

This caramel pecan praline cheesecake is a delightful dessert that is perfect for any occasion. With its creamy cheesecake filling, rich caramel sauce, and crunchy pecan praline topping, this cheesecake is sure to be a hit. Whether you are a fan of classic cheesecakes or you are looking for something new and exciting, this caramel pecan praline cheesecake is sure to please.

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