Praline Cheesecake With Hot Fudge Caramel Sauce Recipe

How to Make Praline Cheesecake With Hot Fudge Caramel Sauce

1. Preheat oven to 300°F (150°C). Lightly grease the sides only of a 10-inch springform pan.
2. In a medium bowl, combine all crust ingredients except ½ cup of toffee bits. Mix well.
3. Press the crumb mixture evenly onto the bottom and 1 inch up the sides of the prepared pan.
4. Bake for 10-12 minutes, or until the edges are lightly browned.
5. Remove from oven and immediately sprinkle ½ cup of toffee bits over the hot, partially baked crust.
6. 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.
7. Add 4 large eggs one at a time, beating well after each addition.
8. Pour the cream cheese mixture over the crust.
9. 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.
10. Run a greased knife around the inside of the pan to loosen the cheesecake from the sides.
11. Immediately sprinkle ¼ cup toffee bits and ¼ cup chopped pecans over the top.
12. Cool the cheesecake for 1 hour on a wire rack at room temperature.
13. Refrigerate, uncovered, until thoroughly chilled (at least 4 hours, preferably overnight).
14. Cover and refrigerate until serving.
15. Meanwhile, prepare the hot fudge caramel sauce: Melt ¼ cup (½ stick) of butter in a 2-quart saucepan over medium heat.
16. Stir in ⅔ cup packed brown sugar, ½ cup heavy whipping cream, and ¼ cup light corn syrup.
17. Cook, stirring frequently, until the mixture comes to a boil. Boil for 3 minutes.
18. Remove from heat and stir in 4 ounces of semi-sweet chocolate chips until melted and smooth.
19. Stir in 1 teaspoon of vanilla extract.
20. Cool slightly, then transfer to a microwave-safe bowl, cover, and refrigerate until serving time.
21. Just before serving, microwave the sauce on high, stirring every 30 seconds, until warm.
22. Run a knife around the inside of the pan to loosen the cheesecake.
23. Carefully remove the sides of the springform pan.
24. Dip a knife in warm water for easier cutting. Clean the knife after each slice.
25. Serve the cheesecake slices topped with the warm hot fudge caramel sauce.