Cream Cheese Pralines Recipes

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CREAM CHEESE BALL



Cream Cheese Ball image

The best easy cream cheese ball with cheddar cheese, cream cheese, strawberry preserves and spices, then rolled in chopped pecans. It disappears at parties!

Provided by Erin Clarke / Well Plated

Categories     Appetizer

Time 1h30m

Number Of Ingredients 9

2 (8-ounce) packages reduced-fat cream cheese (at room temperature)
1/3 cup strawberry preserves
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
6-10 dashes hot sauce
1 cup freshly shredded extra-sharp cheddar cheese
1 cup raw pecan pieces
2 tablespoons chopped fresh parsley
Crackers or baguette slices ((I like buttery Ritz-type crackers or town house crackers))

Steps:

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and preserves until smooth and creamy. Scrape down the bowl, then beat in the garlic powder, salt, and hot sauce, and then the cheddar cheese.
  • Lay a large sheet of plastic wrap on the counter. Scrape the cheese mixture into the center in as circle-like of a mound as you can. It will not be a perfect ball at this point. Wrap the edges of the plastic around it to seal and encourage it to form a round ball. Place the wrapped cream cheese in a bowl and refrigerate for at least 1 hour or overnight.
  • Toast the pecans: Preheat the oven to 350 degrees and spread the pecans onto an ungreased baking sheet. Bake for 7 to 9 minutes, stirring once or twice, until they are deeply toasted and fragrant. Watch very carefully toward the end of the baking time to ensure the pecans do not burn. Transfer to a cutting board and chop into small bits. Let cool completely to room temperature.
  • When ready to serve, remove the cheese ball from the refrigerator. Place the chopped pecans on a plate. (I find it's easiest to use a plate with edges that curve up a little. A pie dish works well too.) Add the parsley and lightly mix with your fingers to combine. Unwrap the cheese ball and place it on the plate with the parsley and pecans, coating well. The cheese ball won't roll like a true ball. Gently lift and turn it, patting the pecans and parsley all over the outside. Carefully lift it onto a serving plate. Serve with crackers or baguette slices.

Nutrition Facts : ServingSize 1 of 12, Calories 223 kcal, Carbohydrate 9 g, Protein 6 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 37 mg, Fiber 1 g, Sugar 5 g

PRALINE CHEESECAKE



Praline Cheesecake image

Tasting this cheesecake will quickly bring the South to mind. For me, it always conjures up the image of a couple swinging on the front porch, taking in the beauty of the huge magnolia tree out in their yard.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 11

1-1/2 cups graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup packed brown sugar
2 tablespoons all-purpose flour
3 large eggs
2 teaspoons vanilla extract
1/2 cup chopped pecans, toasted
Whipped cream
Whole pecans

Steps:

  • Combine cracker crumbs, sugar and butter. Press into the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Set side., Meanwhile, beat cream cheese until smooth in a large bowl. Gradually add brown sugar and flour. Add eggs, one at a time, beating well after each addition. Add vanilla. Stir in chopped pecans. Pour into crust; bake at 350° for 40-45 minutes or until golden brown. Cool 20 minutes. Refrigerate overnight. Just before serving, garnish with whipped cream and pecans.

Nutrition Facts :

CREAMY PECAN PRALINES



Creamy Pecan Pralines image

Provided by Emeril Lagasse

Categories     dessert

Time 22m

Yield about 1 dozen

Number Of Ingredients 7

1 cup light brown sugar
1/2 cup granulated sugar
1/2 cup heavy cream
4 tablespoons unsalted butter
2 tablespoons water
1/4 teaspoon salt
1 1/2 cups chopped pecans

Steps:

  • Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
  • Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.

PRALINES II



Pralines II image

Delicious candy and pretty easy to make.

Provided by Melissa

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 1h

Yield 24

Number Of Ingredients 9

1 ½ cups brown sugar
1 ½ cups white sugar
½ teaspoon baking soda
1 cup sour cream
2 tablespoons light corn syrup
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups chopped pecans
24 pecan halves

Steps:

  • Lightly grease the inside of a 4-quart saucepan. Line a baking sheet with waxed paper.
  • Stir the brown sugar, white sugar, baking soda, sour cream, and corn syrup together in the oiled pan; place over low heat. Cook and stir continually until the sugars are dissolved. Wipe any sugar crystals above the liquid line with a pastry brush moistened with cold water. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat; stir in the butter, vanilla, and chopped pecans.
  • Drop spoonfuls of the mixture 2 inches apart onto the prepared baking sheets. Press a pecan half into the top of each praline. Allow to cool completely. Store in an airtight container in a cool place.

Nutrition Facts : Calories 208 calories, Carbohydrate 29.2 g, Cholesterol 6.8 mg, Fat 10.6 g, Fiber 1 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 43 mg, Sugar 26.7 g

PRALINE CHEESECAKE BARS



Praline Cheesecake Bars image

Provided by Trisha Yearwood

Categories     dessert

Time 3h45m

Yield 9 bars

Number Of Ingredients 10

Nonstick cooking spray, for spraying the pan
1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons salted butter, melted
Three 8-ounce packages cream cheese, softened
1 cup firmly packed dark brown sugar
2 tablespoons all-purpose flour
3 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1/2 cup finely chopped pecans

Steps:

  • Preheat the oven to 350 degrees F. Line the bottom of a 9-by-9-inch square pan with parchment paper and spray with cooking spray.
  • In a medium bowl, combine the crumbs, granulated sugar and melted butter and press into the bottom of the prepared pan. Bake until browned, 8 to 10 minutes. Set aside.
  • Increase the oven temperature to 450 degrees F and make the filling.
  • Using an electric mixer, beat the cream cheese until fluffy, then add the brown sugar and flour. Add the eggs 1 at a time, beating well after each addition. Add the vanilla. Fold in the chopped pecans.
  • Pour the batter into the crust and bake for 10 minutes. Reduce the oven temperature to 250 degrees F and bake until slightly browned on top, an additional 50 minutes. Allow to cool completely, about 20 minutes, then refrigerate for at least 2 hours. Cut into 9 bars before serving.

PRALINE CHEESECAKE



Praline Cheesecake image

Try Praline Cheesecake and discover pralines and cream in cheesecake form. Drizzled with caramel, easy-to-make Parline Cheesecake is a guaranteed winner!

Provided by My Food and Family

Categories     Nuts

Time 6h10m

Yield 16 servings

Number Of Ingredients 10

66 vanilla wafers, divided
1-1/4 cups sugar, divided
1/4 cup margarine or butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
3 eggs
25 KRAFT Caramels
3 Tbsp. milk
1/2 cup chopped pecans, toasted

Steps:

  • Heat oven to 325°F.
  • Crush 50 wafers finely; mix with 1/4 cup sugar and margarine. Press onto bottom of 9-inch springform pan. Stand remaining wafers around edge of pan, pressing gently into crust to secure.
  • Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  • Bake 45 to 50 min. or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Cool slightly. Pour over cheesecake; top with nuts.

Nutrition Facts : Calories 410, Fat 27 g, SaturatedFat 12 g, TransFat 1.5 g, Cholesterol 90 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g

PRALINES 'N CREAM CHEESECAKE



Pralines 'n Cream Cheesecake image

This is a wonderful no-bake cheese cake that always gets raves! A lovely chocolate and white marble-topped cheesecake with a layer of praline. I decorate the top of it with pecans and some of the praline mixture. My sister runs a catering business and she liked this so much it is now one of her best sellers.

Provided by Carrie Ann

Categories     Cheesecake

Time 30m

Yield 8-12 serving(s)

Number Of Ingredients 14

1 cup graham wafer crumbs
1/2 cup finely chopped pecans
1/3 cup butter, melted
1/4 cup firmly packed brown sugar
1/2 cup chopped pecans
1/4 cup brown sugar
1/4 cup butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup firmly packed brown sugar
1 envelope unflavored gelatin
1/4 cup cold water
1 cup whipping cream, whipped
4 ounces semisweet chocolate, melted and cooled
pecan halves (to garnish)

Steps:

  • Crust: Combine crust ingredients and mix well.
  • Press firmly onto bottom and 1-inch up sides of an 8 1/2" springform pan.
  • Cheesecake: For praline mixture,combine pecans, brown sugar and melted butter, mixing well.
  • Set aside.
  • (I pop it into the fridge to firm it up enough to crumble easily) Beat cream cheese until smooth; blend in sugar.
  • Sprinkle gelatine on top of cold water in a saucepan.
  • Let stand 5 minutes to soften.
  • Stir mixture over low heat until gelatine is dissolved.
  • Blend warm gelatine into cheese mixture.
  • Gradually fold cheese mixture into whipped cream.
  • fold chocolate into 2 cups of cheese mixture.
  • Spread all but 1/2 cup of plain cheese mixture into crust.
  • Sprinkle praline mixture evenly over plain cheese mixture.
  • Spread chocolate mixture evenly over praline layer.
  • Spoon remaining plain cream cheese mixture over chocolate mixture and swirl wit a knife to marble.
  • Garnish with pecan halves if desired.
  • Chill at least 3 hours before serving.

CREAMY PRALINE PECAN PIE



Creamy Praline Pecan Pie image

Had this at a restaurant and it was delicious. Made this pie for Thanksgiving and everyone raved about it. You must try this. You won't be disappointed.

Provided by clw721

Categories     Dessert

Time 40m

Yield 1 pie

Number Of Ingredients 8

1 graham cracker pie crust
8 ounces cream cheese
8 ounces Cool Whip
1 cup powdered sugar
2 cups pecans, coarsely chopped
1 cup shredded coconut (from the bag, not frozen)
1/2 cup butter, melted
caramel sauce (like you use on ice cream)

Steps:

  • 1. Blend cool whip, cream cheese, and powdered sugar well with a mixer then chill.
  • 2. Stir the pecans, coconut, and melted butter together, spread on a slightly greased cookie sheet, then drizzle with Caramel Sauce. Put in the oven and bake at 350 for 15-20 minutes or until brown (watch, so it doesn't burn).
  • 3. As the pecan, coconut and butter mixtures is cooling, take your cream cheese mixture from the fridge and spread that into your pie crust.
  • Then spoon the cooled pecan/coconut topping over the cream cheese, drizzle more Caramel Sauce on the top, and you're done!
  • Keep refrigerated until ready to eat.

Nutrition Facts : Calories 5932.2, Fat 476.7, SaturatedFat 206.7, Cholesterol 493.9, Sodium 3208.9, Carbohydrate 411.8, Fiber 28.8, Sugar 317.5, Protein 50

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