Maple Praline Cheesecake Recipe

Nutrition Facts

  • One serving:
  • 1 piece
  • Calories:
  • 511
  • Fat:
  • 39 g
  • Saturated Fat:
  • 20 g
  • Cholesterol:
  • 119 mg
  • Sodium:
  • 328 mg
  • Carbohydrate:
  • 34 g
  • Fiber:
  • 1 g
  • Protein:
  • 7 g


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Maple Praline Cheesecake

Taste of Home's Holiday & Celebrations Cookbook

Our Test Kitchen home economists created this cheesecake filled with maple syrup and toffee bits.

SERVINGS: 16

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 25 min. Bake: 50 min. + chilling

Ingredients:

  • 1-1/2 cups finely chopped pecans
  • 1/2 cup flaked coconut
  • 1/3 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1/4 cup butter, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 3/4 cup half-and-half cream
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3 eggs, lightly beaten
  • 1/2 cup English toffee bits or almond brickle chips
  • TOPPING:
  • 2 tablespoons maple syrup
  • 2 cups Cool Whip® whipped topping
  • 1/4 cup English toffee bits or almond brickle chips

Directions:

In a large bowl, combine the pecans, coconut, flour and brown sugar; stir in butter. Press onto the bottom of a 10-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Place pan on a wire rack (leave oven on).
    In a large mixing bowl, beat cream cheese until smooth. Combine brown sugar and flour; add to cream cheese. Add the cream, syrup, vanilla and salt; beat until smooth. Beat in the eggs just until combined. Stir in toffee bits. Pour over crust. Return pan to baking sheet.
    Bake for 50-55 minutes or until center is almost 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.
    Remove sides of pan. In a small bowl, combine the syrup and whipped topping; carefully spread over cheesecake. Sprinkle with toffee bits. Refrigerate leftovers. Yield: 16 servings.


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