No Bake Praline Cheesecake
This is my favorite holiday dessert and favorite dessert in general! Get the full recipe here:
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“Pecan Praline Cheesecake”
INGREDIENTS
The crust
2 packages of graham crackers, crumbled
5 tbsp of brown sugar
1/8 of tsp salt
10 tbsp of unsalted butter, melted
The filling
3 packages of cream cheese, room temperature
1 1/4 cups of brown sugar,
3 tbsp of all-purpose flour
1 cup of sour cream, room temperature
1 tbsp of vanilla extract
4 large eggs, room temperature
1 cup of chopped pecans, toasted
The topping
1/2 cup of white sugar
1/2 cup of brown sugar
3/4 cup of heavy whipping cream
4 tbsp of unsalted butter, cubed
3/4 cup of chopped pecans, toasted
1/2 tsp of salt
1 tsp of vanilla extract
Pecan Pie Cheesecake
Say hello to pecan pie CHEESECAKE! Graham cracker crust, a layer of pecan pie filling, classic cheesecake, and a pecan praline sauce on top. This is an easy cheesecake recipe and perfect for Thanksgiving!
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Pecan Cheesecake Bars Recipe
These pecan cheesecake bars are just everything that you love in a pecan pie, and more! Don't let the look or the name cheesecake intimidate you. Follow my instructions, refer to my tips and you will have an amazing and elegant-looking dessert for the holidays. Do try!
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-Digestive biscuits:
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Pumpkin Pecan Cheesecake Recipe!
Pumpkin Pecan Cheesecake! This recipe came from the 2014 Southern Living Cookbook:
Ingredients
• 2 cups graham cracker crumbs
• 1/3 cup finely chopped pecans
• 5 tablespoons butter, melted
• 3 tablespoons light brown sugar
• 4 (8-oz.) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 1/2 cups canned pumpkin
• 1 1/2 tablespoons lemon juice
• Praline Topping
• Pie-Glazed Pecans
Step 1
Preheat oven to 325°F. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.
Step 2
Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)
Step 3
Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
Step 4
Remove sides and bottom of pan, and transfer cheesecake to a serving plate. Prepare Praline Topping; immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge. Top with Pie-Glazed Pecans.
Praline Topping:
1 cup firmly packed brown sugar
1/3 cup whipping cream
¼ cup butter
1 cup powdered sugar
1 tsp vanilla extract
Bring first 3 ingredients to a boil in a 1 qt saucepan over medium heat, stirring often. Boiling, stirring occasionally for 1 minute, remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally.
Pie-Glazed Pecans:
¼ cup dark corn syrup
2 Tbsp. sugar
2 cups pecan halves
Preheat oven to 350 F. Stir together dark corn syrup and sugar. Add pecans and stir until coated. Line a jelly roll pan with parchment paper (or use a silicone baking sheet) coated with cooking spray. Spread pecans in a single layer and bake for 15 minutes , stirring every 3 minutes. Let pecans cool.
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Sheri Castle's Pecan Praline Cheesecake - Home & Family
Recipe developer Sheri Castle is making a tasty dessert from her cookbook, “Instantly Southern: 85 Southern Favorites for Your Pressure Cooker, Multi-cooker, and Instant Pot ®.
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