Caramel Praline-Topped Cheesecake
Total TimePrep: 30 min. Bake: 55 min. + chilling
This cheesecake is wonderful! It looks and tastes fantastic. I love it all year round, but it is especially great to serve in the fall. Toasting the pecans really brings out their flavor. I sometimes use graham cracker crumbs in place of the vanilla wafer crumbs in this recipe, with equally great results.
Rich, creamy and everyone raved about this cheesecake. I will bring this to our Christmas celebration this year.
my famely like this cheesecake.
Easy to make and everyone loved it.
I have made cheesecakes for years and do this one low carb. version. I use sugar free caramel sauce and sugar free melted chocolate, top with pecans. i use sugar free short bread cookies for the crust. Use c & h sugar with steiva or splenda for baking. I leave out the sour cream when I use 1/3 fat cream cheese. Try this version of this one. I love cheese cake and this one is so easy. When baking it put foil all around the pan and put inside another pan with hot water just to edges about 1/2 inch to side. Bake same time but I turn off oven and leave it in oven for 20 to 30 minutes. This help it to settle. I always cool down then refrig. for 4 o 6 hours or over night is better. I was making a idea for you out there.
My family loves this cheesecake. I drizzle it with caramel ice cream topping and melted chocolate chips. When I make it for thanksgiving it's the first dessert to disappear.
Simply loved this cheesecake!
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I forgot to rate this recipe back in May. Have received more rave reviews and asked for the recipe EVERY time I take it to a function or gathering!
I made this the first time I saw it in the issue and it is a "must make" request ever since. Beautiful and delicious. Hint: drizzle caramel on top, do not cover, for easier slicing -- especially when cold (caramel hardens when cold). This is a beautiful and delicious recipe!