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Maple Praline Cheesecake

 Maple Praline Cheesecake
Our Test Kitchen home economists created this cheesecake filled with maple syrup and toffee bits.
16 ServingsPrep: 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
  • 3/4 cup half-and-half cream
  • 1/4 cup all-purpose flour
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3 eggs, lightly beaten
  • 1/2 cup toffee bits
  • TOPPING:
  • 2 tablespoons maple syrup
  • 2 cups whipped topping
  • 1/4 cup toffee bits

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).

2 of 2

Maple Praline Cheesecake (continued)

Directions (continued)

  • In another large bowl, beat cream cheese and brown sugar until
  • smooth. Beat in the cream, flour. syrup, vanilla and salt. Beat in
  • the eggs just until combined. Fold 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.
  • In a small bowl, combine the syrup and whipped topping; carefully
  • spread over cheesecake. Sprinkle with toffee bits. Refrigerate
  • leftovers. Yield: 16 servings.
Nutritional Facts: 1 piece equals 511 calories, 39 g fat (20 g saturated fat), 119 mg cholesterol, 328 mg sodium, 34 g carbohydrate, 1 g fiber, 7 g protein.