Praline Cheesecake With Hot Fudge Caramel Sauce

Praline Cheesecake With Hot Fudge Caramel Sauce

A tempting indulgent dessert--nothing beats the flavors of pecans, buttery caramel and rich chocolate.

30 min. prep time
16 servings
555 Ratings



1/4 cup Land O Lakes® Butter, melted
1 cup graham cracker crumbs
1/2 cup ground or very finely chopped pecans
1/2 cup firmly packed brown sugar
1/2 cup English toffee bits or milk chocolate English toffee bits


1 cup sugar
4 (8-ounce) packages cream cheese, softened
1/4 cup English toffee bits or milk chocolate English toffee bits
1/4 cup finely chopped pecans


2/3 cup firmly packed brown sugar
1/4 cup light corn syrup
2 (1-ounce) squares bittersweet or semi-sweet baking chocolate, coarsely chopped
1 teaspoon vanilla


Heat oven to 300°F. Lightly grease sides only of 10-inch springform pan.

Stir together all crust ingredients except 1/2 cup toffee bits in bowl. Press crumb mixture evenly on bottom and 1-inch up sides of prepared pan.

Bake 10-12 minutes or until edges are lightly browned. Remove from oven; immediately sprinkle 1/2 cup toffee bits on hot, partially baked crust.

Combine 1 cup sugar and cream cheese in bowl. Beat at medium speed, scraping bowl occasionally, until creamy. Add eggs; continue beating until well mixed. Do not over beat. Pour over crust. Bake 70-75 minutes or until edges are set and lightly browned. Center will move slightly when side of pan is tapped.

Loosen cheesecake from side of pan by running greased knife around inside of pan. Immediately sprinkle 1/4 cup toffee bits and 1/4 cup chopped pecans on top. Cool 1 hour on cooling rack at room temperature. Refrigerate in pan, uncovered, 3-4 hours or until thoroughly chilled. Cover; refrigerate until serving.

Melt 1/4 cup butter in 2-quart saucepan over medium heat; stir in 2/3 cup brown sugar, whipping cream and corn syrup. Cook, stirring occasionally, until mixture just comes to a boil. Boil 3 minutes. Remove from heat.

Add chocolate; stir until melted and smooth. Stir in vanilla. Cool slightly; place in microwave-safe bowl. Cover; refrigerate until serving time.

Just before serving, microwave sauce, stirring every 30 seconds, until warm.

Loosen side of cheesecake by running knife around inside of pan. Carefully remove side of pan. Dip knife in warm water for easier cutting. Clean knife after each cut. Serve sauce over cheesecake slices.

Recipe Tip

- Cheesecake can be baked in 9- to 11-inch springform pan.

- Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 550

Fat: 37g

Cholesterol: 145mg

Sodium: 310mg

Carbohydrates: 50g

Dietary Fiber: <1g

Protein: 7g

Recipe #11692©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

This was easy and delicious. I didn't use a water bath, so my cheesecake cracked a little bit, but with the topping and the fudge sauce, you couldn't even tell. Went over great with guests, and only had to take a single piece home.
i make this all the time. everyone loves it! Very easy to make. Looks like it is made by a bakery thats how beautiful it is. the sauce is delicious
I have made this several times: bosses' birthday, dessert for company. It isn't difficult and the results are amazing/beautiful and oooh so yummy. Everyone this I bought it from a bakery!!
I mixed the toffe bits into the filling by mistake and it was wonderful. Served this to my boss for his birthday and he took the rest home!!
I also cooked it in a water bath for almost 2 hours. Cake was awesome, but I did not care for the sauce, everyone else LOVED the sauce.
I baked this in a water bath (as I usually do with my cheesecakes). It was a fabulous recipe. I made it for a work party--some of my co-workers stated it was the best cheesecake they have ever had. The sauce had a slightly different texture than I would have preferred, though--it seemed just a tiny bit grainy. I might not have cooked it long enough, though. One co-worker loved the sauce. The sauce did complement the cheesecake nicely.

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