Maple Praline Cheesecake Recipe

5 1 1
Maple Praline Cheesecake Recipe
Maple Praline Cheesecake Recipe photo by Taste of Home
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Maple Praline Cheesecake Recipe

Read Reviews
5 1 1
Publisher Photo
Our Test Kitchen home economists created this cheesecake filled with maple syrup and toffee bits.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min. + chilling
MAKES:
16 servings
TOTAL 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 whipped topping
  • 1/4 cup English toffee bits or almond brickle chips

Directions

In a 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.
Originally published as Maple Praline Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p22

Nutritional Facts

1 piece: 511 calories, 39g fat (20g saturated fat), 119mg cholesterol, 328mg sodium, 34g carbohydrate (27g sugars, 1g fiber), 7g protein.

  • 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 whipped topping
  • 1/4 cup English toffee bits or almond brickle chips
  1. In a 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. 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.
  3. 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.
  4. 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.
Originally published as Maple Praline Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p22

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lvarner User ID: 35803 148381
Reviewed Dec. 1, 2013

"Excellent recipe! It requires a few steps but is worth it. The interesting crust and topping really make this cheesecake. It's an especially great recipe for a holiday dessert table. Yum!"

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