Texas Praline Cheesecake Recipes

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CARAMEL PRALINE-TOPPED CHEESECAKE



Caramel Praline-Topped Cheesecake image

This cheesecake is a showstopper with its pretty wafer crust, creamy center and the ooey-gooey carmel-pecan topping cascading down the sides. -Laurel Leslie, Sonora, California

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 14

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup sugar
1/4 cup butter, melted
16 whole vanilla wafers
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/2 cup sour cream
1 teaspoon vanilla extract
3 large eggs, lightly beaten
TOPPING:
25 caramels
2 tablespoons milk
1/2 cup chopped pecans, toasted

Steps:

  • Preheat oven to 325°. Mix crushed wafers and sugar; stir in melted butter. Press onto bottom of a greased 9-in. springform pan. Arrange vanilla wafers around sides of pan, rounded sides out, pressing gently into crust., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet., Bake until center is almost set, 55-60 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled., Remove rim from pan. In a microwave, melt caramels with milk; stir until smooth. Drizzle over cheesecake; sprinkle with pecans. Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze. To use, thaw in the refrigerator.

Nutrition Facts : Calories 422 calories, Fat 22g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 230mg sodium, Carbohydrate 54g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.

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 :

TEXAS PRALINES



Texas Pralines image

Chewy Texas pralines we make every year for Christmas! Delicious!

Provided by Wendi661

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 30m

Yield 56

Number Of Ingredients 7

nonstick cooking spray
2 cups white sugar
2 cups light corn syrup
1 pound butter
2 cups heavy cream
2 teaspoons vanilla extract
8 cups pecans

Steps:

  • Line 2 baking sheets with aluminum foil. Coat with nonstick cooking spray.
  • In a large saucepan over medium heat, combine sugar and corn syrup. Heat to 250 degrees F (120 degrees C). Remove from heat, and stir in butter until melted. Gradually stir in cream. Return to heat. Cook, stirring constantly, until temperature reaches 242 degrees F (116 degrees C). Remove from heat, and stir in vanilla and pecans.
  • Drop by spoonful onto prepared pans. Cool completely, then wrap with plastic.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 18.5 g, Cholesterol 29.1 mg, Fat 20.8 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 7.1 g, Sodium 57.2 mg, Sugar 10.9 g

PRALINE CHEESECAKE



Praline Cheesecake image

Creamy, rich, nutty, butterscotch flavor. To serve, put a dollop of sweetened whipped cream on each slice. Add at least 1 pecan, or better yet, add a few.

Provided by Carol

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Yield 12

Number Of Ingredients 15

¼ cup butter
1 cup graham cracker crumbs
3 tablespoons packed brown sugar
⅓ cup chopped pecans
2 (8 ounce) packages cream cheese, softened
1 ¼ cups packed brown sugar
3 eggs
1 teaspoon rum flavored extract
1 teaspoon vanilla extract
¼ cup sour cream
⅓ cup chopped pecans
1 ½ cups sour cream
¼ cup packed brown sugar
¾ teaspoon maple flavored extract
½ teaspoon rum flavored extract

Steps:

  • To Make Crust: Melt butter or margarine in a small saucepan. Stir in graham cracker crumbs, 3 tablespoons brown sugar, and 1/3 cup chopped nuts. Pack into ungreased 9 or 9 1/2 inch springform pan.
  • To Make Filling: Beat cream cheese and 1 1/4 cups brown sugar together until smooth and fluffy. Slowly beat in eggs one at a time, just until blended. Stir in 1 teaspoon rum flavoring, 1 teaspoon vanilla, 1/4 cup sour cream, and 1/3 cup chopped nuts. Pour filling into pan.
  • Bake at 350 degrees F (175 degrees C) for about 55 to 60 minutes, until set. Remove pan to cake rack while you prepare topping.
  • To Make Topping: Stir together 1 1/2 cups sour cream, 1/4 cup brown sugar, maple flavoring, and 1/2 teaspoon rum flavoring. Spread over cheesecake. Return to oven, and bake for 10 minutes. Loosen sides of cake. Cool until almost room temperature, then chill for a few hours before serving.

Nutrition Facts : Calories 449.6 calories, Carbohydrate 39.2 g, Cholesterol 112.5 mg, Fat 30.6 g, Fiber 0.8 g, Protein 6.6 g, SaturatedFat 15.9 g, Sodium 224.1 mg, Sugar 32.7 g

PRALINE PECAN CHEESECAKE



Praline Pecan Cheesecake image

Enjoy this pecans topped cheesecake made with Pillsbury™ Moist Supreme® Butter Recipe Cake Mix - perfect for a delicious dessert.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 7h40m

Yield 16

Number Of Ingredients 11

1 (18.25-oz.) pkg. Pillsbury™ Moist Supreme™ Butter Recipe Cake Mix
1/2 cup margarine or butter , softened
3 (8-oz.) pkg. cream cheese, softened
1/3 cup sugar
3 tablespoons all purpose or unbleached Flour
1 to 1 1/2 teaspoons rum extract
3 eggs
4 (1.4-oz.) toffee candy bars, coarsely crushed
1/2 cup firmly packed brown sugar
1 cup chopped pecans
1/3 cup caramel ice cream topping

Steps:

  • Heat oven to 325°F. In large bowl, combine cake mix and butter; beat at low speed until crumbly. Reserve 1 cup of crumb mixture for topping. With floured fingers, press remaining mixture in bottom and 1/2 inch up sides of ungreased 10 or 9-inch springform pan.
  • In same large bowl, combine cream cheese, sugar, flour and rum extract; beat until smooth. Add eggs; mix well. Stir in crushed candy bars. Pour into crust-lined pan.
  • In medium bowl, combine reserved crumb mixture, brown sugar and pecans; mix well. Sprinkle evenly over filling.
  • Bake at 325°F. for 70 to 85 minutes or until center is set and topping is golden brown.
  • Remove cheesecake from oven. Drizzle caramel topping over top.
  • Return to oven; bake an additional 8 to 10 minutes or until topping is set. Cool 30 minutes. Run knife around sides of pan to loosen. Cool 1 hour or until completely cooled. Remove sides of pan. Refrigerate at least 4 hours or overnight before serving. Store in refrigerator.

Nutrition Facts : ServingSize 1 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

PRALINE CHEESECAKE



Praline Cheesecake image

From "Carry-Out Cuisine" by Phyllis Meras. This recipe was given to me as part of a Christmas gift from my late Aunt Donna. She used to make this every year for our Christmas Eve open house. Wonderfully rich, not meant for those light dessert seekers.

Provided by Muffin Goddess

Categories     Cheesecake

Time 1h10m

Yield 1 cheesecake, 8-12 serving(s)

Number Of Ingredients 12

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
1/4 cup toasted pecans, finely chopped but not ground
1 1/2 lbs cream cheese, softened
1 cup brown sugar
5 1/3 ounces evaporated milk
2 tablespoons flour
1 1/2 teaspoons vanilla extract
3 eggs
pure maple syrup, for glazing
12 whole pecans, for garnishing

Steps:

  • Preheat oven to 300 degrees F.
  • Combine crust ingredients in a small bowl.
  • Press mixture into a 9- or 10- inch springform pan.
  • Bake for 10 minutes in preheated oven.
  • When crust is done, remove from oven and set aside.
  • Increase oven temperature to 325 degrees F.
  • Combine cream cheese, brown sugar, evaporated milk, flour, and vanilla in a large mixing bowl; beat well.
  • Add eggs, one at a time, beating well after each addition.
  • Pour filling mixture into baked crust.
  • Bake at 325 degrees F for 50 minutes (center of cheesecake should still be slightly wobbly).
  • Cool cheesecake completely (using whatever preferred method; everyone has their own).
  • Before serving, paint the top with maple syrup and arrange whole pecans in a decorative pattern on top (I usually do it in such a way as to have one pecan per slice).
  • Cover and refrigerate leftovers.

Nutrition Facts : Calories 642.5, Fat 45.2, SaturatedFat 22.2, Cholesterol 184.2, Sodium 441.3, Carbohydrate 51.5, Fiber 1.2, Sugar 40.2, Protein 10.6

TEXAS PRALINE CHEESECAKE



Texas Praline Cheesecake image

Make and share this Texas Praline Cheesecake recipe from Food.com.

Provided by Vicki in CT

Categories     Cheesecake

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 9

1 cup graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
24 ounces cream cheese, softened
1 1/4 cups brown sugar
2 tablespoons flour
3 eggs
1 1/2 teaspoons vanilla
1/2 cup pecans, chopped

Steps:

  • Preheat oven to 350 degrees. Combine first three ingredients. Press into springform pan. Bake 10 minutes. Remove and reduce oven to 300 degrees.
  • Beat cream cheese and brown sugar. Add flour. Add eggs one at a time. Add vanilla. Pour into crust. Top with pecans.
  • Bake for 45 minutes. Turn off oven and leave cake in for 30 more minutes.
  • Refrigerate at least two hours.

Nutrition Facts : Calories 544.6, Fat 39.2, SaturatedFat 21.7, Cholesterol 162.7, Sodium 349.4, Carbohydrate 42.2, Fiber 0.8, Sugar 34.6, Protein 8.4

PECAN PRALINE CHEESECAKE



Pecan Praline Cheesecake image

This Pecan Praline Cheesecake is a pecan lover's dream! The rich, creamy filling is full of brown sugar and toasted pecans and topped with a delicious, caramel-y pecan praline sauce!

Provided by Lindsay

Categories     Dessert

Time 3h30m

Number Of Ingredients 18

2 1/4 cups (302g) graham cracker crumbs (about 17 full sheet graham crackers)
5 tbsp (70g) packed brown sugar
1/8 tsp salt
10 tbsp (140g) unsalted butter, melted
24 ounces (678g) cream cheese, room temperature
1 1/4 cups (180g) light brown sugar, loosely packed
3 tbsp (24g) all purpose flour
1 cup (230g) sour cream, room temperature
1 tbsp vanilla extract
4 large eggs, room temperature
1 cup (107g) chopped pecans, toasted
1/2 cup (104g) sugar
1/2 cup (113g) packed light brown sugar
3/4 cup (ml) heavy whipping cream
4 tbsp (56g) unsalted butter, cut into cubes
3/4 cup (80g) chopped pecans, toasted
1/2 tsp salt
1 tsp vanilla extract

Steps:

  • CRUST
  • Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  • . Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  • . Bake the crust for 10 minutes, then set aside to cool.
  • . Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside. CHEESECAKE FILLING
  • p id="instruction-step-6″>5. Reduce oven temperature to 300°F (148°C). 6.
  • In a large bowl, beat the cream cheese, brown sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 7.
  • Add the sour cream and vanilla extract and mix on low speed until well combined. 8.
  • Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. 9.
  • Gently stir in the toasted pecans. 10
  • Pour the cheesecake batter into the crust. 11
  • Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 12
  • Bake for 1 hour 15 minutes. The center should be set, but still jiggly. 13
  • Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. 14
  • Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking. 15
  • Remove the cheesecake from the oven and water bath wrapping and refrigerate until cool and firm, 5-6 hours or overnight. TOPPING
  • id="instruction-step-17″>16. When you're ready to make the topping, add everything but the pecans, salt and vanilla extract to a medium pot and heat over medium-low heat until the butter and brown sugar is melted. 17
  • When the sugar has melted, turn the heat up to medium. When it begins to foam and boil, stir constantly until it reaches 220 degrees, about 2 minutes. Don't cook it too long (past 220 degrees) or the topping may end up too firm. 18
  • Remove from heat and stir in the pecans, salt and vanilla extract. 19
  • Stir vigorously and continuously with your spatula for about 1 minute 20
  • Set aside and allow to cool to room temperature, then add to the top of the cheesecake and spread evenly. 21
  • Serve immediately or refrigerate until ready to serve. The topping will firm up in the fridge, but you will still be able to cut through it easily.

Nutrition Facts : ServingSize 1 slice, Calories 675 calories, Sugar 44.7 g, Sodium 436 mg, Fat 45.3 g, SaturatedFat 21.2 g, TransFat 0.1 g, Carbohydrate 61.5 g, Fiber 2.6 g, Protein 8.9 g, Cholesterol 145.8 mg

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