Ingrédients pour Praline Cheesecake With Hot Fudge Caramel Sauce
- 3/4 cup (1 1/2 sticks) butter
- 1 cup graham cracker crumbs
- 3/4 cup chopped pecans
- 11/12 cup packed brown sugar
- 1 1/4 cups English toffee bits
- 1 cup granulated sugar
- 2 (8 ounce) packages cream cheese
- 4 large eggs
- 1/2 cup heavy whipping cream
- 1/4 cup light corn syrup
- 4 ounces semi-sweet chocolate chips
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Praline Cheesecake With Hot Fudge Caramel Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Praline Cheesecake With Hot Fudge Caramel Sauce
- Preheat oven to 300°F (150°C). Lightly grease the sides only of a 10-inch springform pan.
- In a medium bowl, combine all crust ingredients except ½ cup of toffee bits. Mix well.
- Press the crumb mixture evenly onto the bottom and 1 inch up the sides of the prepared pan.
- Bake for 10-12 minutes, or until the edges are lightly browned.
- Remove from oven and immediately sprinkle ½ cup of toffee bits over the hot, partially baked crust.
- In a large bowl, beat together 1 cup of sugar and 8 ounces of cream cheese at medium speed until creamy, scraping down the sides of the bowl as needed.
- Add 4 large eggs one at a time, beating well after each addition.
- Pour the cream cheese mixture over the crust.
- Bake for 65-70 minutes, or until the edges are set and lightly browned. The center will still move slightly when the pan is gently tapped.
- Run a greased knife around the inside of the pan to loosen the cheesecake from the sides.
- Immediately sprinkle ¼ cup toffee bits and ¼ cup chopped pecans over the top.
- Cool the cheesecake for 1 hour on a wire rack at room temperature.
- Refrigerate, uncovered, until thoroughly chilled (at least 4 hours, preferably overnight).
- Cover and refrigerate until serving.
- Meanwhile, prepare the hot fudge caramel sauce: Melt ¼ cup (½ stick) of butter in a 2-quart saucepan over medium heat.
- Stir in ⅔ cup packed brown sugar, ½ cup heavy whipping cream, and ¼ cup light corn syrup.
- Cook, stirring frequently, until the mixture comes to a boil. Boil for 3 minutes.
- Remove from heat and stir in 4 ounces of semi-sweet chocolate chips until melted and smooth.
- Stir in 1 teaspoon of vanilla extract.
- Cool slightly, then transfer to a microwave-safe bowl, cover, and refrigerate until serving time.
- Just before serving, microwave the sauce on high, stirring every 30 seconds, until warm.
- Run a knife around the inside of the pan to loosen the cheesecake.
- Carefully remove the sides of the springform pan.
- Dip a knife in warm water for easier cutting. Clean the knife after each slice.
- Serve the cheesecake slices topped with the warm hot fudge caramel sauce.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
132g
Fat
82g
Carbs
13g
