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Caramel Praline Cheesecake

 Caramel Praline Cheesecake
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.
12-14 ServingsPrep: 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 King Arthur Unbleached 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

2 of 2

Caramel Praline Cheesecake (continued)

Directions (continued)

  • 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.