Caramel Praline Cheesecake

Name: Caramel Praline Cheesecake
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 12 serving(s)
Ingredients: 14 graham crackers; 1/2 cup chopped pecans, toasted; 6 tablespoons butter, melted; 4 packages cream cheese, softened; 1 1/2 cups sugar; 1/4 cup flour; 5 eggs; 2 cups sour cream; 1/4 cup milk; 1 tablespoon vanilla extract; 1 cup sugar, divided; 1 cup whipping cream; 1 tablespoon butter; 1 teaspoon vanilla extract; 1 1/2 cups chopped pecans, toasted

Submitted by Lali8752

"This is a very smooth, light cheesecake."

Download

Ready In:: 2hrs 20mins
Ingredients:: 15
Serves:: 12

ingredients

Crust
14 graham crackers
¹⁄₂ cup chopped pecans, toasted
6 tablespoons butter, melted
Filling
4 packages cream cheese, softened
1 ¹⁄₂ cups sugar
¹⁄₄ cup flour
5 eggs
2 cups sour cream
¹⁄₄ cup milk
1 tablespoon vanilla extract
Topping
1 cup sugar, divided
1 cup whipping cream
1 tablespoon butter
1 teaspoon vanilla extract
1 ¹⁄₂ cups chopped pecans, toasted

directions

----------Crust----------.
In food processor/blender, combine graham crackers& pecans, cover& process until fine& crumbly.
Stir in butter.
Press in bottom of ungreased 10 in.
springform pan.
Chill 30 minutes.
-------Filling-------------.
In a bixing bowl, beat cream cheese and sugar until smooth.
Beat in flour.
Add eggs, on low just till combined.
Stir in sour cream, milk& vanilla.
Pour into crust.
Bake 325 degrees for 75-80 min til center is almost set.
Cool 10 min.
Carefully run knife around edge to loosen; cool 1 1/2 hours.
Chill.
----------Topping----------.
Heat 1/2 cup sugar in a heavy saucepan over medium low heat, without stirring until melted and golden brown.
Reduce heat to low; gradually add cream and remaining sugar (melted sugar will harden).
Cook and stir until sugar is completely melted.
Continue cooking, without stirring, over medium heat until a candy thermometer reaches 225 degrees.
Remove from the heat; stir in butter and vanilla, add nuts.
Cool to room temperature.
Spread topping evenly over cheesecake (do not scrape sides of pan).
Chill overnight.
Remove sides of pan before serving.
Store in the refrigerator.
NOTES: NOTE FOR CHEESECAKE& TOPPING, DO NOT USE FAT FREE OR LIGHT INGREDIENTS!
Do not substitute.
Use real butter.

Questions & Replies

Got a question? Share it with the community!

Reviews

This recipe is delicious! The cheesecake is light and fluffy and the topping is rich and sweet. We made it for Thanksgiving. It was a huge success!

Pam2 Leopard