Chocolate Praline Cheesecake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
Woodward ----crust-----,
1 1/3 cup: Graham cracker crumbs,
5 tbsp: Butter, or margarine; melted
2 tbsp: Honey ----filling-----,
12 ounce: Semisweet chocolate morsels,
1/2 cup: -water, boiling
2 tsp: Instant coffee granules,
2 package: 8-oz. creamm cheese, softend
1 cup: Brown sugar, packed
4 large: Eggs,
1 cup: Pecans, coarsely chopped ----topping-----
1/2 cup: Brown sugar, packed
1/4 cup: Heavy cream,
1 tsp: Butter, or margarine
Pecan halves, for garnish
Directions:
Preheat oven to 350~. To prepare crust, combine crumbs, butter, and
honey in a 9" springform pan. Press mixture evenly onto bottom of
pan. To prepare filling, in top of a double boiler set over simmering
(not boiling) water, combine chocolate morsels, water, and coffee.
Stir mixture until smooth. Remove top of double boiler from water.
Set aside.
In a lg. mixing bowl, using an electric mixer set on high speed, beat
cream cheese and brown sugar until smooth and fluffy, about 2 mins.
Add eggs, 1 at a time, beating after each addition. Add chocolate
mixture; beat until smooth. Beat in pecans.
Pour filling over crust; bake cheesecake until center is set, about
1 hr., 25 mins. Place cheesecake on a wire rack and cool completely.
Cover and refrigerate for at least 8 hrs.
To prepare topping, in a small saucepan, heat brown sugar, cream, and
butter over med. heat, stirring until brown sugar dissolves. Bring
mixture to a boil; cook, without stirring, until syrupy and golden
brown, about 1 to 2 mins. Remove caramel from heat and let cool for
5 mins. Pour topping over cheesecake, tilting cake to spread evenly.
Garnish, if desired, with pecan halves. Remove side of pan. Serve
within 2 hrs. of topping.
Note - the cheesecake, without the topping, may be made 3 days in
advance. Keep cake tightly covered and refrigerated.
Source - Homestyle Recipes Made Easy recipe card
Source from luhu.jp
honey in a 9" springform pan. Press mixture evenly onto bottom of
pan. To prepare filling, in top of a double boiler set over simmering
(not boiling) water, combine chocolate morsels, water, and coffee.
Stir mixture until smooth. Remove top of double boiler from water.
Set aside.
In a lg. mixing bowl, using an electric mixer set on high speed, beat
cream cheese and brown sugar until smooth and fluffy, about 2 mins.
Add eggs, 1 at a time, beating after each addition. Add chocolate
mixture; beat until smooth. Beat in pecans.
Pour filling over crust; bake cheesecake until center is set, about
1 hr., 25 mins. Place cheesecake on a wire rack and cool completely.
Cover and refrigerate for at least 8 hrs.
To prepare topping, in a small saucepan, heat brown sugar, cream, and
butter over med. heat, stirring until brown sugar dissolves. Bring
mixture to a boil; cook, without stirring, until syrupy and golden
brown, about 1 to 2 mins. Remove caramel from heat and let cool for
5 mins. Pour topping over cheesecake, tilting cake to spread evenly.
Garnish, if desired, with pecan halves. Remove side of pan. Serve
within 2 hrs. of topping.
Note - the cheesecake, without the topping, may be made 3 days in
advance. Keep cake tightly covered and refrigerated.
Source - Homestyle Recipes Made Easy recipe card
Source from luhu.jp
Tags
Cakes