Praline Cheesecake With Hot Fudge Caramel Sauce

Name: Praline Cheesecake With Hot Fudge Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1/4 cup butter, melted; 1 cup graham cracker crumbs; 1/2 cup very finely chopped pecans; 1/2 cup firmly packed brown sugar; 1/2 cup English toffee bits or 1/2 cup milk chocolate English toffee bits; Filling; 1 cup sugar; 4 (8 ounce) packages cream cheese, softened; 4 eggs; 1/4 cup English toffee bits or 1/4 cup milk chocolate English toffee bits; 1/4 cup finely chopped pecans; Sauce; 1/4 cup butter; 2/3 cup firmly packed brown sugar; 1/3 cup heavy whipping cream; 1/4 cup light corn syrup; 2 (1 ounce) bittersweet chocolate pieces or (1 ounce) semisweet baking chocolate, coarsely chopped; 1 teaspoon vanilla

Servings: persons

Crust
1/4 cup butter, melted
1 cup graham cracker crumbs
1/2 cup very finely chopped pecans
1/2 cup firmly packed brown sugar
1/2 cup English toffee bits or 1/2 cup milk chocolate English toffee bits
Filling
1 cup sugar
4 (8 ounce) packages cream cheese, softened
4 eggs
1/4 cup English toffee bits or 1/4 cup milk chocolate English toffee bits
1/4 cup finely chopped pecans
Sauce
1/4 cup butter
2/3 cup firmly packed brown sugar
1/3 cup heavy whipping cream
1/4 cup light corn syrup
2 (1 ounce) bittersweet chocolate pieces or (1 ounce) semisweet baking chocolate, coarsely chopped
1 teaspoon vanilla

1
Heat oven to 300u00b0F Lightly grease sides only of 10-inch springform pan. Stir together all crust ingredients except 1/2 cup toffee bits in medium bowl. Press crumb mixture evenly on bottom and 1-inch up sides of prepared pan. Bake for 10 to 12 minutes or until edges are lightly browned. Remove from oven; immediately sprinkle 1/2 cup toffee bits on hot, partially baked crust.
2
Meanwhile, combine 1 cup sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl occasionally, until creamy. Add eggs; continue beating until well mixed. (DO NOT OVER BEAT.) Pour over crust. Bake for 65 to 70 minutes or until edges are set and lightly browned. Center will move slightly when side of pan is tapped.
3
Loosen cheesecake from side of pan by running greased knife around inside of pan. Immediately sprinkle 1/4 cup toffee bits and 1/4 cup chopped pecans on top. Cool 1 hour on cooling rack at room temperature. Refrigerate in pan, uncovered, until thoroughly chilled (3 to 4 hours). Cover; refrigerate until serving.
4
Meanwhile, melt 1/4 cup butter in 2-quart saucepan over medium heat; stir in 2/3 cup brown sugar, whipping cream and corn syrup. Cook, stirring occasionally, until mixture just comes to a boil (2 to 3 minutes). Boil 3 minutes. Remove from heat.
5
Add chocolate; stir until melted and smooth. Stir in vanilla. Cool slightly; place in microwave-safe bowl. Cover; refrigerate until serving time.
6
Just before serving, microwave sauce on HIGH, stirring every 30 seconds, until warm (30 seconds to 1 1/2 minutes).
7
Loosen side of cheesecake by running knife around inside of pan. Carefully remove side of pan. To serve, dip knife in warm water for easier cutting. Clean knife after each cut. Serve sauce over cheesecake slices.

1963

kcal

Calories

124

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: Crust, 1/4 cup butter, melted, 1 cup graham cracker crumbs, 1/2 cup very finely chopped pecans, and more.

Yes, Praline Cheesecake With Hot Fudge Caramel Sauce 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.

That's it — enjoy your meal!