Double-Chocolate Cheesecake With Praline Nut Topping Recipe

Name: Double-Chocolate Cheesecake With Praline Nut Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups graham cracker crumbs (about 12 crackers); 1/4 cup granulated sugar; 1 1/2 teaspoons ground cinnamon; 6 tablespoons butter, melted; 4 (8-ounce) packages cream cheese, softened; 1 cup granulated sugar; 1/8 teaspoon salt; 5 large eggs; 1 (8-ounce) container sour cream; 2 teaspoons vanilla extract; 1 cup chopped white chocolate baking bars, melted; 1/4 teaspoon almond extract; 1 cup (6-ounce package) semisweet chocolate morsels, melted; 3/4 cup firmly packed dark brown sugar; 1/2 cup chopped pecans, toasted; 1/4 cup butter, melted

Servings: persons

1 1/2 cups graham cracker crumbs (about 12 crackers)
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
6 tablespoons butter, melted
4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1/8 teaspoon salt
5 large eggs
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
1 cup chopped white chocolate baking bars, melted
1/4 teaspoon almond extract
1 cup (6-ounce package) semisweet chocolate morsels, melted
3/4 cup firmly packed dark brown sugar
1/2 cup chopped pecans, toasted
1/4 cup butter, melted

1
Stir together first 4 ingredients; press crumb mixture evenly into bottom and 1 inch up sides of a 9-inch springform pan. Set aside.
2
Beat cream cheese, 1 cup sugar, and salt at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, beating just until smooth.
3
Divide batter in half; fold white chocolate and almond extract into 1 portion. Pour into prepared crust. Fold semisweet chocolate into remaining half of batter. Drop chocolate batter evenly over white chocolate layer; gently swirl with a knife to create a marbled effect.
4
Bake at 325u00b0 for 1 hour and 10 minutes or until almost set. Remove pan from oven, and run a knife around edge of pan to loosen sides. Cool on a wire rack.
5
Combine brown sugar, pecans, and butter in a small bowl. Sprinkle over cooled cheesecake. Cover and chill at least 8 hours. Store in refrigerator.
6
Tip: A little swirling goes a long way. If you're looking for the perfect marbled effect, don't overwork your batter. Too much swirling will cause a muddy look rather than the distinct color contrast you're looking for.

2130

kcal

Calories

136

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cups graham cracker crumbs (about 12 crackers), 1/4 cup granulated sugar, 1 1/2 teaspoons ground cinnamon, 6 tablespoons butter, melted, and more.

Yes, Double-Chocolate Cheesecake With Praline Nut Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double-Chocolate Cheesecake With Praline Nut Topping

How did you like this recipe?

Frequently Asked Questions