Pralines 'n Cream Cheesecake
photo by danamckinnon
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
-
Crust
- 236.59 ml graham wafer crumbs
- 118.29 ml finely chopped pecans
- 78.78 ml butter, melted
- 59.14 ml firmly packed brown sugar
-
Cheesecake
- 118.29 ml chopped pecans
- 59.14 ml brown sugar
- 59.14 ml butter, melted
- 2 (453.59 g) package cream cheese, softened
- 177.44 ml firmly packed brown sugar
- 1 envelope unflavored gelatin
- 59.14 ml cold water
- 236.59 ml whipping cream, whipped
- 113.39 g semisweet chocolate, melted and cooled
- pecan halves (to garnish)
directions
- Crust: Combine crust ingredients and mix well.
- Press firmly onto bottom and 1-inch up sides of an 8 1/2" springform pan.
- Cheesecake: For praline mixture,combine pecans, brown sugar and melted butter, mixing well.
- Set aside.
- (I pop it into the fridge to firm it up enough to crumble easily) Beat cream cheese until smooth; blend in sugar.
- Sprinkle gelatine on top of cold water in a saucepan.
- Let stand 5 minutes to soften.
- Stir mixture over low heat until gelatine is dissolved.
- Blend warm gelatine into cheese mixture.
- Gradually fold cheese mixture into whipped cream.
- fold chocolate into 2 cups of cheese mixture.
- Spread all but 1/2 cup of plain cheese mixture into crust.
- Sprinkle praline mixture evenly over plain cheese mixture.
- Spread chocolate mixture evenly over praline layer.
- Spoon remaining plain cream cheese mixture over chocolate mixture and swirl wit a knife to marble.
- Garnish with pecan halves if desired.
- Chill at least 3 hours before serving.
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Reviews
RECIPE SUBMITTED BY
Carrie Ann
Canada