Chocolate Praline Cheesecake Recipe
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Chocolate Praline Cheesecake

-----crust-----
1 1/3 c Graham cracker crumbs
5 tb Butter -- or margarine; melted
2 tb Honey

-----filling-----
12 oz Semisweet chocolate morsels
1/2 c -water -- boiling
2 ts Instant coffee granules
2 pk 8-oz. creamm cheese -- softend
1 c Brown sugar -- packed
4 lg Eggs
1 c Pecans -- coarsely chopped

-----topping-----
1/2 c Brown sugar -- packed
1/4 c Heavy cream
1 t Butter -- or margarine
Pecan halves -- for garnish

Preheat oven to 350~. To prepare crust, combine crumbs, butter, and honey in a 9" springform pan. Press mixture evenly onto bottom of pan. To prepare filling, in top of a double boiler set over simmering (not boiling) water, combine chocolate morsels, water, and coffee. Stir mixture until smooth. Remove top of double boiler from water. Set aside.

In a lg. mixing bowl, using an electric mixer set on high speed, beat
cream cheese and brown sugar until smooth and fluffy, about 2 mins. Add eggs, 1 at a time, beating after each addition. Add chocolate mixture; beat until smooth. Beat in pecans.

Pour filling over crust; bake cheesecake until center is set, about 1 hr., 25 mins. Place cheesecake on a wire rack and cool completely.
Cover and refrigerate for at least 8 hrs.

To prepare topping, in a small saucepan, heat brown sugar, cream, and butter over med. heat, stirring until brown sugar dissolves. Bring mixture to a boil; cook, without stirring, until syrupy and golden brown, about 1 to 2 mins. Remove caramel from heat and let cool for 5 mins. Pour topping over cheesecake, tilting cake to spread evenly. Garnish, if desired, with pecan halves. Remove side of pan. Serve within 2 hrs. of topping.

Note - the cheesecake, without the topping, may be made 3 days in advance. Keep cake tightly covered and refrigerated.



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