Praline Cheesecake
From krumkake 16 years ago
- 70 minutes to make
- Serves 12
The topping on this cheesecake is so delicious, it's hard to not just pick it off and eat it alone - but the filling's not too shabby either, so I suggest you eat them both. It takes some time to make this, but I think you'll find the reward at the end is worth it.
Ingredients
- Crust shopping list
- 1 cup crushed graham crackers shopping list
- 3 tablespoons melted butter shopping list
- 2 tablespoons sugar shopping list
- Filling shopping list
- 24 ounces cream cheese, softened shopping list
- 1/2 cup white sugar shopping list
- 4 tablespoons flour shopping list
- 1 teaspoon vanilla extract shopping list
- 3 eggs shopping list
- 1/2 package of Heath Toffee Bits (or crush 4 Heath candy bars) shopping list
- Topping shopping list
- 1 package Yellow butter recipe cake mix shopping list
- 1/2 cup butter, at room temperature shopping list
- 1/2 cup brown sugar shopping list
- 1 cup pecans, chopped shopping list
- 1/4 cup caramel ice cream topping shopping list
How to make it
- To prepare the crust, mix together all ingredients until moistened; press mixture into bottom and about 1 and 1/2 inches up the sides of a 9-inch springform pan.
- To prepare the filling, blend together cream cheese, sugar, flour and vanilla in a large bowl. Add eggs and mix well. Gently stir in the toffee pieces. Pour filling over graham cracker crust.
- For topping, combine cake mix and butter until crumbly. Measure out 1 cup of the crumb mixture; freeze remaining crumbs for future use (I get enough crumb mixture to use on 3 of these cheesecakes - the crumbs freeze well for several months). To the 1 cup of crumbs, add brown sugar and pecans; mix together well. Sprinkle this crumb mixture over the filling.
- Bake cheesecake at 325 degrees for 70 minutes, or until center is set and topping is golden brown. Remove from oven.
- Place caramel ice cream topping in a glass measuring cup and microwave just enough to warm caramel and make it easier to pour it out of the measuring cup. Drizzle warmed caramel topping over the top of the cheesecake. Return pan to oven and bake an additional 7 minutes. Remove pan from oven and cool on wire rack for 30 minutes. Run a knife around the sides of the pan to loosen the cheesecake. Cool cheesecake completely, then remove sides from springform pan. Cover cheesecake well, and allow it to chill in the refrigerator for at least 5 hours before cutting. Use a sharp knife that will slice through the crunchy topping easier.
The Rating
Reviewed by 12 people-
This sounds too good to be true. I'm going to make this for Thanksgiving. Thanks so much for posting this, Krumcake! Have a great holiday!
annieamie
in Los Angeles loved it
-
Ummm, guilty here for picking off the topping. Got my hand slapped too. Definitely recommend eating top and bottom both for maximum pleasure. Great post, Krum....a keeper!
notyourmomma
in South St. Petersburg loved it
-
Oh yeah! This looks oh so yummy! Hope you are feeling better. My hubby had some bug and did what his grandma used to do.... took some castor oil. Whoa! Nothing like a good Spring cleaning. Oops! It's not quite Spring yet....hehe
jett2whit
in Union City loved it
Reviews & Comments 20
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "