Walnut Praline Cheesecake
Cheesecake topped with praline sauce! I use pecans instead of walnuts
Cheesecake topped with praline sauce! I use pecans instead of walnuts
- Carbohydrate 12.4000429386284 g
- Cholesterol 51.1062265736644 mg
- Fat 11.5989613207014 g
- Fiber 0.764250024662938 g
- Protein 2.37051164902922 g
- Saturated Fat 4.0513530685458 g
- Serving Size 1 1 Serving (39g)
- Sodium 78.6600002876784 mg
- Sugar 11.6357929139655 g
- Trans Fat 0.924470545002388 g
- Calories 159 calories
Step-by-step
- Preheat oven to 300*
- Combine graham cracker crumbs, pecans, light brown sugar and butter. Press into a 9" spring pan.
- Beat cheese until fluffy. Gradually add in Eagle Brand, eggs, and vanilla. Beat until smooth.
- Pour into pan and bake 55 minutes or until center is set. Cool and add topping
- Topping: In sauce pan combine dark brown sugar and whipping cream. Cook and stir until sugar has dissolved.
- Simmer 5 minutes or until thickened. Add pecans and stir.
- Pour over cooled cheesecake and place in fridge until cold.
- SERVE!
My Unexpected Cheesecake Adventure
As a busy businesswoman, time is my most precious commodity. Weekends are for catching up, relaxing, and occasionally, indulging in a little something sweet. This past weekend, it was all about cheesecake. Not just any cheesecake, mind you, but a Walnut Praline Cheesecake that completely stole my heart (and my afternoon!). I’m not usually one for elaborate baking projects – my kitchen skills are more “functional” than “fancy” – but something about the rich, nutty promise of this dessert called to me. The recipe itself was surprisingly straightforward, a welcome change from some of the overly complicated recipes I've stumbled across in my search for the perfect weekend treat.
The initial prep was a breeze. Crushing graham crackers and pecans wasn't exactly a culinary challenge, and the cream cheese mixture came together beautifully. I’ll admit, I did have a minor panic moment when I realized I was out of vanilla extract (a baking essential in my book!), but a quick dash to the local store solved that problem. The baking process was smooth sailing, and the aroma that filled my kitchen was heavenly. The waiting while the cheesecake cooled was the hardest part, but the anticipation was worth it. The topping – a luscious praline sauce – was the perfect complement to the creamy cheesecake filling. The combination of textures and flavors was simply divine. It wasn't just dessert; it was a small moment of pure, unadulterated joy in a busy week.
Ingredients I Used
For the crust:
- 3/4 cups graham cracker crumbs
- 1/2 cup pecans, finely chopped
- 1/4 cup light brown sugar, firmly packed
- 1/4 cup butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 (14 oz) can Eagle Brand sweetened condensed milk
- 3 large eggs
- 2 teaspoons vanilla extract
For the praline topping:
- 1/3 cup dark brown sugar, firmly packed
- 1/3 cup whipping cream
- 1/2 cup pecans, chopped
Tips and Variations
Crust Tip: For a crispier crust, bake the crust for 8-10 minutes before adding the cheesecake filling.
Cheesecake Tip: Make sure your cream cheese is softened to room temperature for a smooth and creamy filling.
Topping Tip: Don't overcook the praline sauce; it should thicken as it cools.
Nutty Variations: Feel free to experiment with different types of nuts, such as walnuts or almonds, in both the crust and the topping.
This Walnut Praline Cheesecake isn't just a recipe; it's an experience. It's a reminder to slow down, savor the little things, and enjoy the simple pleasures in life, even if those pleasures are laden with sugar and pecans! This recipe has become my go-to dessert for those moments when I need a little bit of sweetness and a lot of satisfaction. I highly recommend this recipe to anyone, regardless of your baking prowess! Give it a try; your taste buds will thank you.
