Praline Cheesecake

There are so many things to love about the holidays, but I think I most look forward to the holiday baking. I don’t think there’s any better way to make someone in your life feel special than to bake them a homemade gift.

Cookies and fudge are always very popular, but I really, really love baking cheesecakes for the holidays They are perfect for when you need a holiday dessert in advance and pretty much everyone loves a cheesecake. What’s not to like about a rich, creamy filling?

Cheesecakes are the perfect indulgent dessert for the holidays and this Southern-style Praline Cheesecake is sure to become a favorite.

It starts with a buttery crust made from Pecan Sandie cookies and Challenge butter.

The filling is super creamy thanks to Challenge Cream Cheese and is flavored with pecans toasted in butter and dark brown sugar.

To finish it off, a dark flavorful Praline Sauce. This is a cheesecake worthy of a special occasion!

Recipe

Crust:

  1. 2 cups Pecan Sandies cookie crumbs
  2. 4 Tablespoons Challenge Butter, melted

Filling:

  1. 1 ¾ cups chopped pecans, divided
  2. 3 Tablespoons Challenge Butter, melted
  3. 3 (8oz) packages Challenge Cream Cheese, softened
  4. 1 ¼ cups packed dark brown sugar
  5. 2 Tablespoons all-purpose flour
  6. 4 eggs, room temperature
  7. 1 teaspoon vanilla extract

Praline Topping:

  1. 4 Tablespoons Challenge Butter
  2. ½ cup packed dark brown sugar
  3. ¼ cup heavy cream
  4. 1 teaspoon vanilla extract

Directions

  1. 1

    Combine cookie crumbs and 4 tablespoons melted butter in a medium bowl. Mix well and press into the bottom of a 9-inch springform pan. Place in refrigerator while you get filling ready. (Note: To make a harder crust instead of a soft crust, bake crust at 350 degrees for 8 to 10 minutes. Let crust cool before proceeding.)

  2. 2

    Combine pecans and 3 tablespoons melted butter on a baking sheet. Toast in a 350 degree oven until golden, about 5 to 8 minutes. Let cool and set aside ½ cup of pecans for topping.

  3. 3

    Using an electric mixer, beat cream cheese, 1 ¼ cups dark brown sugar, and flour until smooth.

  4. 4

    Beat in eggs one at a time, blending well after each addition.

  5. 5

    Beat in vanilla. Stir in the toasted pecans, except for the ones set aside for topping.

  6. 6

    Pour filling over crust and bake at 325 degrees for 60 minutes. Turn oven off and open the oven door slightly. Leave cheesecake in the turned off oven for 30 minutes.

  7. 7

    Using a knife, loosen cheesecake from edge of pan and remove the rim. Let cheesecake cool to room temperature and then refrigerate for at least 8 hours.

  8. 8

    To make topping, combine all ingredients in a medium saucepan. Bring to a simmer and cook, whisking constantly for 3 to 5 minutes or until thickened some. Stir in reserved pecans. Let cool before drizzling over cheesecake.

Comments

Add Comment

I am guessing the butter is salted since it doesn't state otherwise?

Tami Gifford

@Tami Yes, on our website, if it doesn't say Unsalted then it is the regular salted Challenge Butter.

Challenge Dairy

Does it need a water bath while baking?

Benni

@Benni The recipe does not require a water bath.

Challenge Dairy