Salted Caramel Praline Cheesecake

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Salted Camel Praline Cheesecake

For the Crust:

1 cup pecans * I added a bit more, I needed extra for garnishing my mini cheesecakes

1 stick plus 1/2 teaspoon unsalted butter, melted

1/4 cup sugar plus 2 1/2 tablespoons extra for pecan roasting.

2 tablespoons heavy cream

Pinch of salt

2 packets graham crackers (about 10 ounces), crushed

Set Oven at 375. Line baking sheet with parchment paper, * important because you will not want to wash the sticky mess off of your pan when finished cooking. Mix pecans with 1/2 tablespoon melted butter, 1 tablespoon sugar and the 2 tablespoons cream with a pinch of salt. Bake for about 5 minutes. They should be toasted and bubbly. With a fork, pick out pecans so they don’t get stuck to the pan, let cool.

Set aside 14 -16 pecans to garnish the cupcakes. If doing a traditional cheesecake using a spring form pan you will need about 12 pecans for garnishing the top. Take the rest and place in a food processor along with the graham crackers, pulse to make fine crumbs, next add melted butter and sugar. Pulse until fine. Pour into pan and form with hands a sturdy wall for your cheese cake.


Adapted from Food & Wine

Cheesecake Filling
3 8oz packages cream cheese,

1 13-14 oz. can dulce de leche

2 tablespoons all purpose flour

3 teaspoons kosher salt * I used 2 teaspoons Fleur de sel

1 ¼ cup granulated sugar * I used 1 cup of sugar

1 tablespoon vanilla extract

4 large eggs, at room temperature

With a electric mixer cream together cream cheese, add can dulce de leche mix until smooth and creamy. Add flour and salt. Mix for about 5 minutes making sure all lumps are gone. Add sugar, mix until smooth. Add Vanilla. Beat in egg one and a time for about 30 seconds, but please don’t over beat. Pour cream cheese mixture over your prepared crust.

Bake at 300 degrees. I baked my cheese cake in a loaf pan and as well as muffin tins. I divided my batter and guessed on the time of cooking for the loaf pan. *If using a spring form pan remember to put foil around the bottom of the pan to insure no water gets in. Place in a water bath. The original recipe says to bake for 55- 65 minutes which is for the spring form pan size. Of course mine did not take so long due to my small choice of pans. Cupcakes 18-23 minutes, *they may take longer so don’t be afraid to jiggle them, look for a wobbly center and firm sides. That should be about the right look. Cracked is not a sign that they are fully cooked. So don’t over cook them. Bake the loaf pan for about 40 minutes. Let cool completely and then transfer to Refrigerator to firm up for 4- 8 hours.

Recipe Adapted from The Modern Apron

Salted Caramel Sauce

½ cup granulated sugar

3 tablespoons water

½ cup heavy cream

2 tablespoons butter

1 teaspoon kosher salt * I used 1 teaspoon Fleur De Sel

1 teaspoon vanilla extract

I’m still an amateur when it comes to making Salted Caramel Sauce so bear with me. With all the ingredients at hand, measured and waiting, set your sauce pan to medium heat. Combine sugar and water, let sugar melt and then give the pan a good swirl whenever it looks like it needs it. Let your mixture boil for about 3-5 minutes, it should look like a nice dark amber color. Mine probably could have gone a bit longer, but if you wait a bit more, you can easily burn your carrel, so be ready to move your pan off the burner quickly and carefully. *You can use a candy thermometer if you need to; next time I will do this. Once your sugar and water mixture reaches 350 take it off the burner. Whisk in the cream and then add the butter and salt. Let cool.

Remove Cheesecakes from refrigerator and spoon caramel over cheesecake, top with pecans. Store in fridge.


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