Pecan Praline Cheesecake
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! Every bite is pure heaven! Recipe:
Amazing Pecan Pie Cheesecake Recipe
Welcomed wherever you take it, this Pecan Pie Cheesecake is a potluck and holiday favorite that never fails to impress! This crowd-pleasing dessert features a buttery caramel pecan topping over a decadent cheesecake base on a graham cracker crust. It’s so simple but delicious. It might be the perfect Thanksgiving dessert recipe but in my opinion it's delicious all year round!
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Pumpkin Cheesecake with a Pecan Praline Filling
The better pumpkin cheesecake to impress your guests! The smoothest pumpkin cheesecake resting on top of a sweet pecan pie filling and topped with a sour cream layer and dulce de leche!
The perfect Thanksgiving dessert!
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How to Make Pecan Pie Cheesecake | Recipe | Delish
Ever wanted to take your pecan pie to the next level? This mindblowingly delicious Pecan Pie Cheesecake is the one dessert you NEED on your Thanksgiving dinner table.
Get the full recipe here:
INGREDIENTS
FOR THE CHEESECAKE
Cooking spray, for pan
3 8-oz bars cream cheese, softened
1 c. brown sugar
3 large eggs
1/4 c. sour cream
2 tbsp. flour
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
FOR THE CRUST
1 sleeve graham crackers, crushed
5 tbsp. melted butter
1/4 c. brown sugar
pinch of kosher salt
FOR THE PECAN PIE TOPPING
4 tbsp. butter
1/2 c. brown sugar
1/2 tsp. cinnamon
1/4 c. heavy cream
1 3/4 c. whole pecans
DIRECTIONS
1. Preheat oven to 325º and spray an 8” or 9 springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.
2. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into pan.
3. Pour filling over crust. Wrap pan in aluminum foil and place on a baking sheet. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then refrigerate cheesecake until firm, at least 5 hours and up to overnight.
4. Make pecan pie topping: In a nonstick skillet over medium-low heat, melt butter and brown sugar until bubbly. Stir in cinnamon, heavy cream, and pecans until coated, then let cool.
5. Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.
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How to Make Praline Sauce
Hey y’all! In today’s video I share an easy recipe for praline sauce! Enjoy ☺️
Ingredients:
1 stick of melted butter (salted)
1 cup packed light brown sugar
1 cup heavy whipping cream
1 tsp vanilla
Pinch of salt
1-2 caps of rum extract
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Pecan Praline Cheesecake Recipe - Graham Cracker Crust Cheesecake from Scratch
Pecan Praline Cheesecake Recipe from scratch with a homemade graham cracker crust. This praline cheese cake recipe is simply delicious with a from scratch graham cracker crust.
A homemade graham cracker crust cheesecake is really not that hard to make. The graham cracker crust is a snap, and the cheesecake recipe requires mixing but its pretty straight forward and easy to make.
This praline cheese cake recipe is another one of my family favorites! Thanks for watching and I hope you make and enjoy this simple cheese cake recipe!
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Hillbilly Jilly
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Hillbilly Jilly Pecan Praline Cheesecake Recipe - Graham Cracker Crust Cheesecake
Ingredients
● 1 cup graham cracker crumbs
● 1/4 cup finely chopped pecans
● 3 tbsp. white sugar
● 1/3 cup butter, melted
● 3 (8-ounce) packages cream cheese, softened
● 1 cup firmly packed brown sugar
● 3 large eggs
● 2 tsp. vanilla extract
● Whipped cream for garnish
Directions
1. Combine graham cracker crumbs, chopped pecans, white sugar and melted butter; stir well. Press mixture into a 9-inch springform pan, and bake at 350 degrees for 8 minutes.
2. Beat cream cheese until creamy
3. Add brown sugar; beat well
4. Add eggs one at a time while continuing to beat
5. Add vanilla and beat until well mixed
6. Pour mixture into crust
7. Bake at 325 degrees for 40 minutes
8. Turn off oven, half open door and allow to cool for 30 minutes
9. Once cooled, cover and chill in refrigerator for 8 hours
10. Garnish with whipped cream and chopped pecans
Note: Cover before refrigerating to prevent sweating. Garnish after cheese cake has chilled.
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Welcome to North Texas Vegetable Gardening and Cooking with Hillbilly Jilly.
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