PRALINE CAKE WITH CARAMEL CREAM CHEESE FILLING RECIPE RECIPES

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CARAMEL PRALINE-TOPPED CHEESECAKE RECIPE: HOW TO MAKE IT



Caramel Praline-Topped Cheesecake Recipe: How to Make It 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

Total Time 01 hours 25 minutes

Prep Time 30 minutes

Cook Time 55 minutes

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, FatContent 22g fat (10g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 230mg sodium, CarbohydrateContent 54g carbohydrate (43g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

PRALINE CAKE FILLING RECIPE - FOOD.COM - RECIPES, FOOD ...



Praline Cake Filling Recipe - Food.com - Recipes, Food ... image

I was looking for a praline cake filling and found this on the internet. I found the original recipe to be too thick. While it didn't harden like a praline, it was just simply too thick. I've adjusted the quantities of milk and powdered sugar in order to have a filling that is spreadable. After it cools, you may need to thin it with a little more evaporated milk. If it's too thick start adding one tablespoon at a time until you get a consistency that can easily be spread on a cake without tearing the cake. You are looking for a consistency that will slowly drip off of your mixing spoon. There are other recipes for praline fillings that aren't cooked. However, I find that the cooking of the mixture adds extra flavor and a richness that will not achieve by just mixing the ingredients together. I love to make a yellow cake and use this filling and ice with a chocolate buttercream frosting and then pour a chocolate ganache over the top of the cake and let it drip down the sides.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 1 10

Number Of Ingredients 8

1 cup butter (2 Sticks)
2 cups firmly packed brown sugar
1/8 teaspoon salt
1 1/4 cups evaporated milk
1 teaspoon vanilla
2 cups chopped pecans
1 cup powdered sugar
evaporated milk (as needed for thinning)

Steps:

  • Melt butter in heavy saucepan over medium heat.
  • Add brown sugar and salt and bring to a boil.
  • Cook for 2 minutes, stirring constantly.
  • Remove from heat and slowly whisk in evaporated milk.
  • Return saucepan to stove and bring mixture to a boil again.
  • Boil, stirring constantly until mixture reaches 232 degrees.
  • Remove from heat, stirring for a few minutes and cool to lukewarm.
  • Add powdered sugar, vanilla and pecans.
  • Beat until mixture is smooth.
  • If mixture is too thick add evaporated milk one tablespoon at a time until mixture is of spreading consistency (approximately 1/4 cup or possibly a little more).

Nutrition Facts : Calories 5707, FatContent 364.8, SaturatedFatContent 144.5, CholesterolContent 579.4, SodiumContent 2371.3, CarbohydrateContent 613.8, FiberContent 20.9, SugarContent 553.6, ProteinContent 43.9

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