Caramel Praline Cheesecake Recipe

5 5 11
Caramel Praline Cheesecake Recipe
Caramel Praline Cheesecake Recipe photo by Taste of Home
Publisher Photo

Caramel Praline Cheesecake Recipe

Read Reviews
5 5 11
Publisher Photo
I wowed my wife, Carla, and a group of her friends with this luscious dessert, the finale to a meal I catered at church. — Mark Jones, Clovis, California
MAKES:
12-14 servings
TOTAL TIME:
Prep: 40 min. Bake: 1-1/4 hours + chilling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 40 min. Bake: 1-1/4 hours + chilling

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

Nutritional Facts

1 slice: 497 calories, 32g fat (16g saturated fat), 155mg cholesterol, 201mg sodium, 47g carbohydrate (39g sugars, 1g fiber), 7g protein.

  • 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
  1. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Originally published as Caramel Praline Cheesecake in Taste of Home April/May 2001, p64

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Reviews forCaramel Praline Cheesecake

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MY REVIEW
bonster827 User ID: 4582844 264687
Reviewed Apr. 15, 2017 Edited Apr. 16, 2017

"So I first found this recipe ina Taste of Home issue. I've saved all of them but over the years I have depended more and more on the internet. The last few times I made this recipe the caramel was a disaster. I would seperate and crystallize. I just went back and located the issue. The topping recipe here is different. The original recipe calls for 1 cup sugar divided, 1 cup whopping cream, 1 tablespoon butter no substitutions 1 teaspoon vanilla 1/2 cup pecan halves toasted. Heat 1/2 of the sugar over medium low heat without stirring until melted and golden brown about 15 minutes, reduce heat to low, gradually add cream and remaining sugar ( melted sugar will harden) Cook and stir until sugar is melted. Continue cooking without stirring over medium heat until a candy thermometer reaches 225. Remove from heat; stir in butter and vanilla. Cool to room temperature."

MY REVIEW
chivisan User ID: 6431633 31506
Reviewed Mar. 20, 2014

"Delicioso caramelo"

MY REVIEW
kshea User ID: 2698812 30119
Reviewed Jun. 3, 2012

"Excellent cheesecake."

MY REVIEW
christinaarmada User ID: 4580295 85822
Reviewed Nov. 25, 2009

"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."

MY REVIEW
megenhonner User ID: 2909765 88178
Reviewed Dec. 7, 2008

"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."

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