Best 9 White Chocolate Pecan Praline Cheesecake Recipes

PRALINE PECAN CHEESECAKE

Steps:

• Heat oven to 325°F. In large bowl, combine cake mix and butter; beat at low speed until crumbly. Reserve 1 cup of crumb mixture for topping. With floured fingers, press remaining mixture in bottom and 1/2 inch up sides of ungreased 10 or 9-inch springform pan.
• In same large bowl, combine cream cheese, sugar, flour and rum extract; beat until smooth. Add eggs; mix well. Stir in crushed candy bars. Pour into crust-lined pan.
• In medium bowl, combine reserved crumb mixture, brown sugar and pecans; mix well. Sprinkle evenly over filling.
• Bake at 325°F. for 70 to 85 minutes or until center is set and topping is golden brown.
• Remove cheesecake from oven. Drizzle caramel topping over top.
• Return to oven; bake an additional 8 to 10 minutes or until topping is set. Cool 30 minutes. Run knife around sides of pan to loosen. Cool 1 hour or until completely cooled. Remove sides of pan. Refrigerate at least 4 hours or overnight before serving. Store in refrigerator.

MINI CHOCOLATE-PECAN-CARAMEL CHEESECAKES

Steps:

• For the crust: Preheat the oven to 350 degrees F. Line a 24-cup muffin tin with cupcake liners.
• Pulse the graham crackers in a food processor until fine crumbs form. Add the butter and sugar, then pulse until well combined. Distribute the crumbs among the prepared cups, about 2 tablespoons in each, and press to firm them up.
• For the filling: Beat the cream cheese in an electric mixer fitted with the paddle attachment until smooth. Mix in the sugar and eggs. Add the vanilla and 3 tablespoons of the salted caramel and mix again. Distribute the batter among the muffin cups, about 3 tablespoons per cup. Tap the tin on the counter to distribute the batter evenly.
• Bake, watching to make sure they don't burn, until set in the middle, 15 to 17 minutes. Cool on a wire rack, then chill for 2 hours.
• For the ganache: Place the chopped chocolate in a bowl and set aside. Heat the cream in a saucepan until warm and bubbles begin to form around the edges, 1 to 2 minutes. Pour over the chocolate and allow to sit for 2 minutes. Mix until smooth, then set aside to cool slightly.
• Place about 1 tablespoon ganache on top of each cheesecake. Sprinkle the top with the pecan pieces and mini chocolate chips. Drizzle with the remaining 1/4 cup plus 1 tablespoon caramel and freeze, uncovered, for 1 hour. Transfer to an airtight freezer container and freeze for up to 3 months.
• Allow to thaw at room temperature for 30 minutes before serving.

PECAN PRALINE CHEESECAKE

Steps:

• CRUST
• Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
• . Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
• . Bake the crust for 10 minutes, then set aside to cool.
• . Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside. CHEESECAKE FILLING
• p id="instruction-step-6″>5. Reduce oven temperature to 300°F (148°C). 6.
• In a large bowl, beat the cream cheese, brown sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 7.
• Add the sour cream and vanilla extract and mix on low speed until well combined. 8.
• Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. 9.
• Gently stir in the toasted pecans. 10
• Pour the cheesecake batter into the crust. 11
• Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 12
• Bake for 1 hour 15 minutes. The center should be set, but still jiggly. 13
• Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. 14
• Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking. 15
• Remove the cheesecake from the oven and water bath wrapping and refrigerate until cool and firm, 5-6 hours or overnight. TOPPING
• id="instruction-step-17″>16. When you're ready to make the topping, add everything but the pecans, salt and vanilla extract to a medium pot and heat over medium-low heat until the butter and brown sugar is melted. 17
• When the sugar has melted, turn the heat up to medium. When it begins to foam and boil, stir constantly until it reaches 220 degrees, about 2 minutes. Don't cook it too long (past 220 degrees) or the topping may end up too firm. 18
• Remove from heat and stir in the pecans, salt and vanilla extract. 19
• Stir vigorously and continuously with your spatula for about 1 minute 20
• Set aside and allow to cool to room temperature, then add to the top of the cheesecake and spread evenly. 21
• Serve immediately or refrigerate until ready to serve. The topping will firm up in the fridge, but you will still be able to cut through it easily.

PECAN PRALINE CHEESECAKE

Steps:

• To make the praline: Preheat the oven to 325 °F. Spread 1 1/4 cups chopped pecans on a rimmed baking sheet and toast for 10 minutes. Grease another rimmed baking sheet with butter, oil, or cooking spray. In a large saucepan, melt 1 stick of butter over medium heat. Stir in 1 cup brown sugar and 1 tablespoon water. Increase the heat to medium-high and cook at a rapid boil for 7 minutes. Add the baking soda and warm pecans and swirl the pan to incorporate them (do not stir). Take care while you're swirling the pan, as the mixture will spatter a bit. When the bubbling has subsided, swirl in 1 teaspoon vanilla. Pour the mixture out onto the prepared baking sheet and use a small buttered spatula (preferably offset) to spread the mixture in as thin a layer as possible. Let cool before chopping.
• Preheat the oven to 350 °F.
• To make the crust: In a medium bowl, combine gingersnap crumbs, 3 tablespoons brown sugar, 1/2 cup chopped pecans and 6 tablespoons melted butter, until they form an evenly moist, crumbly mixture. Press the mixture evenly onto the bottom and just slightly up the sides of a 9-inch springform pan. Bake until the crust is fragrant and firm, 9 to 10 minutes. Set aside to cool. Leave the oven on but reduce temperature to 325 °F.
• To make the filling: In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat the cream cheese at low speed until smooth and creamy, 3 to 5 minutes. Gradually add 1/2 cup brown sugar, 3/4 cup granulated sugar and the salt and continue beating until very smooth and no lumps remain, about 10 minutes. Be sure to scrape down the sides of the bowl occasionally to incorporate all the sugar into the cream cheese.
• In a small bowl, whisk together the eggs, 3/4 cup heavy cream and 1 teaspoon vanilla. With the mixer going, gradually stream the egg mixture into the cream cheese mixture, beating well and scraping down the sides of the bowl until smooth and creamy, 2 to 3 minutes longer. Using a rubber spatula, fold in 1 cup of the prepared praline. Pour the filling into the crust and smooth the top.
• Bake until the edges of the cheesecake are set but the center still jiggles, 40 to 45 minutes. Let the cheesecake cool completely at room temperature before covering with plastic wrap and refrigerating for at least 8 hours or overnight.
• When you're ready to serve the cheesecake, make the topping: In the bowl of an electric mixer fitted with whisk attachment, or using a handheld mixer, whip 3/4 cup heavy cream, sour cream, and 2 tablespoons granulated sugar at medium-high speed until medium peaks form. Using a rubber spatula, fold in the ½ cup prepared praline. Spread over the surface of the cheesecake. Get yourself a hot, dry knife (heat under hot running water, then wipe dry with a towel) and cut out wedges to serve up.

CONTEST-WINNING WHITE CHOCOLATE CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet. , Bake at 350° for 45-50 minutes or until center is just 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. , For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool. , Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers.

PRALINE CHEESECAKE

Steps:

• Combine cracker crumbs, sugar and butter. Press into the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Set side., Meanwhile, beat cream cheese until smooth in a large bowl. Gradually add brown sugar and flour. Add eggs, one at a time, beating well after each addition. Add vanilla. Stir in chopped pecans. Pour into crust; bake at 350° for 40-45 minutes or until golden brown. Cool 20 minutes. Refrigerate overnight. Just before serving, garnish with whipped cream and pecans.

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

WHITE CHOCOLATE PEPPERMINT CHEESECAKE

Steps:

• Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 1-in. up the sides of prepared pan. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugars until smooth. Beat in the sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips and 3/4 cup crushed candies. Pour into crust. Sprinkle with remaining candies., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is just set and top appears dull, about 1-1/4 hours. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

CHOCOLATE PRALINE CHEESECAKE

Steps:

• Mix chocolate wafer crumbs and melted butter and pat onto the bottom of a 10 inch springform pan; set aside.
• Place unwrapped caramels and evaporated milk in a small microwaveable bowl and microwave at 50 percent power until melted or melt over simmering water on the stovetop.
• Periodically stir until the caramels melt and blend with the milk.
• When mixture begins to look like thick caramel and the milk is incorporated into the melted caramel, remove from heat.
• Pour caramel on top of the reserved crust and immediately sprinkle with the toasted pecan pieces.
• Preheat oven to 350 degrees.
• Using a hand mixer, beat cream cheese in a large bowl until smooth.
• Add sugar gradually and beat until fluffy, scraping down sides of bowl after each addition.
• Add chocolate to mixture; blend until incorporated.
• Pour mixture on top of caramel-pecan filling.
• Set springform pan on an 18 inch square of heavy-duty aluminum foil;crimp foil sides up to prevent any moisture from seeping into crust.
• Place pan in a hot water bath- I use the broiler pan from my oven, place the springform pan in it and fill with hot water to the depth of the filling-and bake for 45 minutes, or until cheesecake is set in the center.
• Cool cheesecake to room temperature, about 2 hours, before refrigerating.
• Do not remove from springform pan until completely chilled, at least 4 hours, or preferably overnight.
• Loosen cheesecake from sides of pan with a sharp knife, remove from pan sides, and slice with a sharp knife, dipping blade in warm water and wiping it off between slices.
• Garnish each slice with a dollop of sweetened whipped cream and a strawberry.
• You can also get really fancy and drizzle some chocolate sauce over the serving plates before setting the piece of cheesecake on the plate!