Praline Cheesecake With Hot Fudge Caramel Sauce
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.

The Story Behind the Recipe
16
servings
30 min
PREP TIME
6 hrs
TOTAL TIME

Ingredients

Crust

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

Filling

1 cup sugar

4 (8-ounce) packages cream cheese, softened

4 large Land O Lakes® Eggs

1/4 cup English toffee bits or milk chocolate English toffee bits

1/4 cup finely chopped pecans

Sauce

1/4 cup Land O Lakes® Butter

2/3 cup firmly packed brown sugar

1/3 cup Land O Lakes® Heavy Whipping Cream

1/4 cup light corn syrup

2 (1-ounce) squares bittersweet or semi-sweet baking chocolate, coarsely chopped

1 teaspoon vanilla

How to make

  1. STEP 1

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

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    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.

  6. STEP 6

    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.

  7. STEP 7

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

  8. STEP 8

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

  9. STEP 9

    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.

Tip #1

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

Nutrition

550Calories
37Fat (mg)
145Cholesterol (mg)
310Sodium (mg)
50Carbohydrates (g)
<1Dietary Fiber
7Protein (g)

Reviews

Explore reviews from
our online community

  December 20, 2016

Love this cheesecake! I make the cheesecake exactly as written. I always get request to make this cheesecake. I don't use a water bath. It does get a crack but with the topping it is not noticeable. The drizzle sauce is delicious! There is never any leftovers when I make this and many have offered to pay me to make it for them.

— says Karen
Helpful?
  April 18, 2014

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.

— says Klayter
Helpful?
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