Caramel & Praline Layers Cheesecake

Total Time
9hrs 40mins
Prep 40 mins
Cook 9 hrs

I baked this for my mom's 50th birthday blowout, and it was gone in minutes. Mrs. C. E. Simmons of Booker, TX submitted the recipe I started with to The 50 Best Cheesecakes in the World by Larry and Honey Zisman. (p. 50) When I baked it the first time, it cracked dramatically, but my sister (family cheesecake expert) let me know a trick to correct a cracked cake: mix sour cream and sugar, spread on cooled cheesecake, and bake for 15 min. at 350 F., so I've incorporated that, plus a few changes that turned out well.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Crust: mix graham cracker crumbs, butter, sugar, and pecans; press into bottom & sides of 9" springform pan.
  3. Bake 8 minutes; set aside.
  4. Set oven to 450°F.
  5. Filling: Beat cream cheese, sugar, vanilla, & flour until well blended on medium speed.
  6. Add yolks one at a time, mix well after each yolk.
  7. Beat egg whites until stiff; fold into batter.
  8. Remove about 1/3 of the batter and set aside.
  9. Mix caramel into remaining batter.
  10. Pour batter into crust.
  11. Sprinkle chopped pecans over top.
  12. Carefully spread reserved batter over pecans.
  13. Bake at 450°F for 7 minutes.
  14. Reduce oven temperature to 325°F and bake for 50 minutes.
  15. Turn off oven, open oven door slightly, and let cheesecake sit in oven for 45 minutes.
  16. Remove from oven, let cool for 1-2 hours on a wire rack.
  17. Chill for 4-6 hours.
  18. TOPPING: Mix sour cream, sugar, and caramel topping; spread on cheesecake.
  19. Bake at 350°F for 15 minutes.
  20. Chill while you prepare the Praline Glaze.
  21. PRALINE GLAZE: Mix sugar, butter, and milk. Cook until mixture just passes soft ball stage (240 degrees) and forms a ball in a cup of cold water.
  22. Remove from heat. Add pecans.
  23. Stir until all pecans are well coated.
  24. Remove pecans from sauce, letting syrup drippings fall back into pot; place on wax paper to cool.
  25. Immediately pour syrup over top of chilled cheesecake. Arrange pecan halves on top.

Reviews

(1)
Most Helpful

If you bake your cheesecake at a lower temperature you wont get the cracks. I bake mine at 350 for the first fifteen minutes, then reduce the temp to 275 for another 40 minutes. Then I shut the oven off and leave it in for an hour. I never have cracks and make cheesecakes often for my catering business. (I just got done making 12 and not one had cracks in it.) Baking them in a water bath might also help.

Brandyberry April 09, 2006

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