[X]

Home > Recipes > Caramel Praline Cheesecake

Caramel Praline Cheesecake Recipe

Caramel Praline Cheesecake Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

Mark Jones from Clovis, California wowed his wife, Carla, and a group of her friends with this luscious dessert, the finale to a fabulous meal he fixed for 12 women. "He often caters dinners and luncheons at church," Carla adds.

[X]

Rate Caramel Praline Cheesecake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Caramel Praline Cheesecake Recipe

Prep: 40 min. Bake: 1-1/4 hours + chilling

Yield: 12-14 Servings

40 75 115

Ingredients

7 whole graham crackers
1/2 cup chopped pecans, toasted
6 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
2 cups (16 ounces) sour cream
1/4 cup milk
1/4 cup all-purpose flour
1 tablespoon vanilla extract
5 eggs, lightly beaten
TOPPING:
1 cup sugar
1/4 cup water
1 cup heavy whipping cream
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup pecan halves, toasted

Directions

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 food processor, combine graham crackers and pecans; cover and process until fine and crumbly. Stir in butter. Press onto the bottom of prepared pan. Chill for 30 minutes.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, milk and vanilla. Add eggs, beating on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 75-80 minutes or until center is almost set and top appears dull. 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. Chill.
For topping, in a small heavy saucepan over medium-low heat, combine sugar and water. Cook, stirring occasionally, until sugar begins to melt. Cook without stirring until dark reddish brown, about 15 minutes.
Reduce heat to low; gradually whisk in cream. Cook and stir over medium heat until a candy thermometer reads 225°. Remove from the heat; stir in butter and vanilla. Cool to room temperature.
Spread topping evenly over cheesecake (do not scrape sides of pan). Garnish with pecan halves. Refrigerate overnight. Remove sides of pan. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 slice) equals 497 calories, 32 g fat (16 g saturated fat), 155 mg cholesterol, 201 mg sodium, 47 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Caramel Praline Cheesecake in Taste of Home April/May 2001, p64

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Caramel Praline Cheesecake

Caramel Praline Cheesecake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-3) of 3 reviews

Sort Reviews:

Reviewed on Nov. 25, 2009 by christinaarmada

I made it for my husband's Thanksgiving dinner at work yesterday, and I had many compliments! People were asking for the recipe! A very delicious and rich taste. I'm making it again for Thanksgiving tomorrow.

Reviewed on Sep. 14, 2009 by shellbabbie

I made this for Christmas dinner.It was very EASY and very decadent! It made a large cake.

Reviewed on Dec. 07, 2008 by megenhonner

This cheesecake is absolutely amazing. I can't give it enough stars! I've made it for birthday parties, holidays, baby showers and my own graduation party =). The combination of cream cheese and sour cream actually IN the cake is the key, I think, to making this cheesecake the best I've ever had. Every time I make it it's gone. Try this recipe out! I have tried it without the caramel sauce, with a graham cracker crust, with fruit on top--you'll never need to find another plain cheesecake recipe.