PECAN PRALINE CHEESECAKE RECIPES

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PECAN PRALINE CHEESECAKE | ALLRECIPES



Pecan Praline Cheesecake | Allrecipes image

Luscious, dense and very creamy, the use of Duncan Hines Spice Cake Mix and the addition of chopped pecans put this Praline Cheesecake on the nutty side. Smother your slice with a cascade of maple syrup.

Provided by Duncan Hines(R) Canada

Categories     Trusted Brands: Recipes and Tips    Duncan Hines® Canada

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 12 servings

Number Of Ingredients 11

1 package Duncan Hines® Moist Deluxe® Spice Cake Mix
½ cup vegetable oil
? cup chopped pecans
3 (8 ounce) packages cream cheese
1?¼ cups brown sugar
2 tablespoons all-purpose flour
3 large eggs
1?½ tablespoons vanilla extract
½ cup chopped pecans
2 tablespoons maple syrup
pecan halves

Steps:

  • Preheat oven to 350 degrees F. Grease 9-inch springform pan.
  • For crust, combine cake mix, oil and 1/3 cup pecans in large bowl. Mix well. Press into bottom of pan.
  • Bake at 350 degrees F for 20 to 30 minutes. Remove from oven. Increase oven temperature to 450 degrees F.
  • For filling, place cream cheese in large bowl. Beat at low speed with electric mixer adding brown sugar and flour gradually. Add eggs and vanilla extract, mixing only until incorporated. Fold in 1/2 cup pecans. Pour filling onto crust.
  • Bake at 450 degrees F for 5 to 7 minutes. Reduce oven temperature to 250 degrees F. Bake for 35 to 40 minutes longer, or until set. Loosen cake from sides of pan with knife or spatula. Cool completely on cooling rack. Refrigerate 2 hours or until ready to serve. Remove sides of pan.
  • To serve, brush top with maple syrup. Garnish with pecan halves.

Nutrition Facts : Calories 604.1 calories, CarbohydrateContent 55.1 g, CholesterolContent 108.1 mg, FatContent 40.2 g, FiberContent 1.9 g, ProteinContent 7.8 g, SaturatedFatContent 15.5 g, SodiumContent 457.4 mg, SugarContent 36.4 g

PECAN PRALINE CHEESECAKE RECIPE | MYRECIPES



Pecan Praline Cheesecake Recipe | MyRecipes image

Provided by MyRecipes

Yield Makes 12 servings

Number Of Ingredients 12

1?½ cups crushed gingersnaps (about 24 cookies)
½ cup butter or margarine, melted and divided
3 (8-ounce) packages cream cheese, softened
1 cup sugar
6 tablespoons all-purpose flour, divided
3 large eggs
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup firmly packed light brown sugar
½ cup chopped pecans, toasted
15 Caramels, unwrapped
2 tablespoons heavy whipping cream

Steps:

  • Stir together gingersnaps and 1/4 cup melted butter; press mixture into bottom of a 9-inch springform pan.
  • Beat cream cheese, sugar, and 2 tablespoons flour at medium speed with an electric mixer 2 minutes. Add eggs, vanilla, and salt; beat 3 minutes. Pour batter into prepared crust. Set aside.
  • Stir together brown sugar, pecans, remaining 1/4 cup flour, and remaining 1/4 cup melted butter until crumbly. Sprinkle around edge of cream cheese mixture.
  • Bake at 300° for 1 hour and 10 minutes or until center is firm. Turn off oven. Leave cheesecake in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Drizzle caramel topping on edge of chilled cheesecake, if desired.
  • To make caramel topping, place caramels and whipping cream in 1-cup microwave-safe bowl. Microwave at High for 30 seconds to 1 minute, stirring halfway through cooking time, until melted.
  • Note: Commercial caramel ice-cream topping may be substituted for caramel topping.

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