Recipe: Tasty Pecan Praline Cheesecake

Pecan Praline Cheesecake. Pecan Praline Cheesecake is THE cheesecake for pecan lovers. Pecan Praline Cheesecake makes a wonderfully indulgent holiday dessert but it's also a dessert I think you'll enjoy all year long. You can use store-bought pralines to make the crust for this fluffy cheesecake, but Big Sugar's quick praline recipe is worth the extra effort, as is.

Spread the mixture onto the prepared crust, smooth top using a spatula. Home » Cheesecake » Praline Cheesecake » Pecan Praline Cheesecake. Pecan Praline: Combine sugar arid water in pan, stir over low heat until sugar is dissolved, boil rapidly without stirring. You can have Pecan Praline Cheesecake using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Pecan Praline Cheesecake

1. It's of Crust.
2. You need 1 1/2 cup of Vanilla Wafers.
3. You need 2 tbsp of sugar.
4. Prepare 1/4 cup of butter, melted.
5. You need 16 of whole vanilla wafers.
6. You need of Filling.
7. You need 24 oz of Cream Cheese, softened.
8. Prepare 1 cup of sugar.
9. It's 1/2 cup of Sour Cream.
10. Prepare 1 tsp of Vanilla Extract.
11. You need 3 large of eggs, lightly beaten.
12. You need of Topping.
13. Prepare 12 of individual caramels.
14. You need 1 tbsp of milk.
15. You need 1/2 cup of chopped pecans.

Pecan praline cheesecake is a rich, dense, creamy cheesecake with a gooey praline topping studded with buttery, toasted pecans. It's easy to make and will definitely impress your guests! Pecan Praline Cheesecake recipe: Try this Pecan Praline Cheesecake recipe, or contribute your *Use Basic Recipe *Use Nut Crust found under Crust Variations. Youve never had a cheese cake like.

Pecan Praline Cheesecake instructions

1. Preheat oven to 325°F. In a small bowl, mix together the crushed wafer crumbs and sugar; stir in melted butter. Combine together well until mixture is moldable. Press onto bottom of a greased 9 inch springform pan. Arrange whole wafers, rounded sides out, along sides of pan, pressing lightly into crumbs..
2. In a large bowl mix cream cheese and sugar till smooth (You could beat it using a stand mixer, however a hand mixer may not be able to handle all that cream cheese, so you could just mix well using a wisk, it'll give your arm a workout, that's what I did. :).
3. Next beat in sour cream and vanilla. Add eggs, mix just until fully combined. Don't over mix. (Over mixing will cause cracking) Pour over crust. Place pan on a baking sheet. It shouldn't leak but just in case it happens you won't have to clean your oven..
4. Bake for 55-60 minutes, or until center is almost set. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife. Let cheesecake cool completely for an additional 3-4 hours. Then refrigerate overnight, covering after completely cooled..
5. In a microwave melt caramels with milk; in about 5 increments of 30 seconds continually stirring until smooth. Remove rim from pan. Allow caramel to cool for about 10 minutes and then either using a piping bag or spoon drizzle caramel over cheesecake, sprinkle with pecans. Put cheesecake back in fridge to allow the caramel to slightly harden then take it out 15 minutes before serving..

This slow cooker cheesecake is an easy preparation, and the slow cooker produces a smooth and creamy cheesecake with no cracks. Spoon pecan praline sauce over each serving. And I think everyone else does too! Being from South Louisiana, pecan praline is something that I grew up loving. Pecan-lovers: you'll love these ultra-creamy mini cheesecakes swirled with caramelized pecan praline and topped with a white chocolate praline glaze.