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Praline Cheesecake w/Hot Fudge Caramel Sauce

from BHG


  • Crust Ingredients:
  • 1/4 cup butter, melted
  • 1 cup graham cracker crumbs
  • 1/2 cup ground or very finely chopped pecans
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup English toffee bits or milk chocolate English toffee bits
  • Filling Ingredients:
  • 1 cup sugar
  • 4 (8-ounce) packages cream cheese, softened
  • 4 eggs
  • 1/4 cup English toffee bits or milk chocolate English toffee bits
  • 1/4 cup finely chopped pecans
  • Sauce Ingredients:
  • 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) squares bittersweet or semi-sweet baking chocolate, coarsely chopped
  • 1 teaspoon vanilla


  • Heat oven to 300°F.
  • 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.
  • 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.
  • 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.
  • 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.
  • Add chocolate; stir until melted and smooth. Stir in vanilla.
  • Cool slightly; place in microwave-safe bowl. Cover; refrigerate until serving time.
  • Just before serving, microwave sauce on HIGH, stirring every 30 seconds, until warm (30 seconds to 1 1/2 minutes).
  • 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.
  • TIP: Cheesecake can be baked in 9 to 11-inch springform pan

Categories: Cheesecake  Dessert 
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