Pecan-Praline Cheesecake With Caramel Sauce Recipe

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Pecan-Praline Cheesecake With Caramel Sauce
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Ingredients
21
Count
Nutrition
481
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. PREPARE THE CRUST::
  2. Preheat the oven to 375°F.
  3. Line a baking sheet with parchment paper & wrap the outside of a 10-inch round springform pan with foil.
  4. In a medium bowl, toss the pecans with 1/2 teaspoon of the butter, 1/2 tablespoon of the granulated sugar, the brown sugar, the cream and salt.
  5. Spread the nuts on the prepared baking sheet and arrange them, right side up in a single layer.
  6. Bake for about 18 minutes, until the sugar is caramelized and the pecans are toasted; let cool.
  7. Transfer all but 12 of the pecans to a food processor.
  8. Add the graham crackers and pulse until finely ground.
  9. Add the remaining stick of melted butter and 1/3 cup of granulated sugar and pulse until the crumbs are moistened.
  10. Press the crumbs over the bottom of the pan and two-thirds of the way up the side of the prepared springform pan.
  11. PREPARE THE FILLING:.
  12. In a clean food processor, pulse the cream cheese with the sugar until smooth.
  13. Add the eggs, one at a time, and pulse until incorporated.
  14. Scrape down the side of the bowl.
  15. Pulse in the vanilla and sour cream.
  16. Scrape the batter into the pan and bake in the center of the oven for about 1 hour, until the top of the cheesecake is lightly golden in spots and the center is slightly jiggly.
  17. Transfer the cake to a rack and let cool completely.
  18. Wrap in plastic and refrigerate overnight.
  19. Unwrap the cheesecake and discard the foil.
  20. Remove the ring and transfer the cake to a plate.
  21. Arrange the 12 reserved pecans on top.
  22. Using a warm, slightly moistened knife, cut the cake into wedges, wiping and rewetting the blade between slices.
  23. Transfer the slices to plates and pour some of the Caramel Sauce on top.
  24. Serve with the remaining Caramel Sauce.
  25. *The cheesecake can be refrigerated for up to 5 days.
  26. PREPARE THE CARAMEL SAUCE:.
  27. In a medium saucepan, combine the butter with all three sugars and bring to a boil, stirring constantly.
  28. Cook over moderately high heat for 2 minutes, stirring constantly.
  29. Add the cream and boil for 2 minutes longer.
  30. Transfer the caramel sauce to a pitcher.
  31. Stir in the vanilla and salt and refrigerate until cold, at least 2 hours.
  32. **The caramel can be refrigerated for up to 1 week.
  33. Whisk to combine before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 480.75 Kcal (2013 kJ)
Calories from fat 285.23 Kcal
% Daily Value*
Total Fat 31.69g 49%
Cholesterol 95.33mg 32%
Sodium 307.49mg 13%
Potassium 240.1mg 5%
Total Carbs 42.88g 14%
Sugars 30.13g 121%
Dietary Fiber 1.02g 4%
Protein 8.3g 17%
Vitamin C 0.6mg 1%
Vitamin A 0.1mg 4%
Iron 1mg 6%
Calcium 129.5mg 13%
Amount Per 100 g
Calories 327.18 Kcal (1370 kJ)
Calories from fat 194.12 Kcal
% Daily Value*
Total Fat 21.57g 49%
Cholesterol 64.88mg 32%
Sodium 209.26mg 13%
Potassium 163.4mg 5%
Total Carbs 29.19g 14%
Sugars 20.51g 121%
Dietary Fiber 0.69g 4%
Protein 5.65g 17%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 4%
Iron 0.7mg 6%
Calcium 88.2mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.1
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

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