Chocolate Praline Cheesecake is a luscious, sultry dessert that’s perfect for entertaining small groups. Your guests will drool and beg for more.
chocolate praline cheesecake

Chocolate Praline Cheesecake
 
Author:
Recipe type: Dessert
Cuisine: Southern
Serves: 12
Ingredients
  • 1/4 Cup pecans, roughly chopped
  • 8 1/4 ounces chocolate sandwich cookie crumbs
  • 1/4 Cup granulated sugar
  • 1 teaspoon cinnamon
  • 6 Tablespoons unsalted butter, melted
  • pinch Kosher salt
  • 2 pounds cream cheese
  • 1 Cup light brown sugar, packed
  • 1/3 Cup granulated sugar
  • 4 eggs
  • 1 Cup sour cream
  • 2 Tablespoons pure maple syrup
  • 11/2 teaspoon vanilla
  • 1 Tablespoon lemon zest
  • 1 teaspoon orange zest
  • Chocolate Pralines, recipe follows
  • Coconut Caramel Sauce, recipe follows
  • Whipped Cream, for serving
Chocolate Pralines
  • 3 Cups granulated sugar
  • 1/2 Cup butter
  • 3 Tablespoons light corn syrup
  • pinch Kosher salt
  • 1 teaspoon baking soda
  • water as needed
  • 1 Cup buttermilk
  • 2 Tablespoons cocoa powder, sifted
  • 1 teaspoon vanilla
  • 1 Cup pecans
Coconut Caramel Sauce
  • 1/3 Cup granulated sugar
  • 1 Cup light brown sugar, packed
  • 1/4 Cup pure maple syrup
  • 1/4 Cup dark corn syrup
  • 14 ounces (1 can) coconut milk
Instructions
  1. Heat oven to 350 degrees F. Line bottom of 9-inch springform with parchment. Butter parchment and sides of pan.
  2. In food processor, combine cookie crumbs, sugar, cinnamon and salt. Add butter; mix to combine.
  3. Gently press crumb mixture evenly over bottom and sides of pan. Bake 10 minutes to set crust. Set aside to cool.
  4. For filling, combine cream cheese, brown sugar and granulated sugar in bowl of food processor; process 30 seconds. Scrape bowl well and process for 10 seconds more.
  5. Add eggs, one at a time, processing 10 seconds for each egg. Add sour cream, maple syrup, vanilla, lemon and orange zest. Process 10 seconds (do not over-process).
  6. Wrap springform, with baked crust, in enough heavy-duty aluminum foil to reach lip of pan. Place pan in another large baking dish and place in 350 degrees F oven. Pour hot water in baking dish to come to halfway point of springform. Bake 70 minutes.
  7. Turn off the oven; leave in oven 30 minutes. Remove and chill for 8 to 24 hours.
  8. For service, cut into wedges. Decoratively sauce dessert plate; center cake on plate; garnish with a dollop of whipped cream and a chocolate praline.
Chocolate Pralines
  1. Mix sugar, butter, corn syrup and salt in heavy saucepan.
  2. Place baking soda in 1-cup measuring cup and stir in just enough water to liquefy; stir in buttermilk.
  3. Add to sugar mixture; mix well. Cook over medium heat, stirring constantly, until it reaches soft-ball stage (234 degrees F). Remove from heat.
  4. Quickly add cocoa powder, vanilla and pecans. Stir well.
  5. Using teaspoon, immediately portion onto wax paper-lined baking sheet; cool.
Coconut Caramel Sauce
  1. Mix ingredients in a heavy saucepan. Cook over medium-high heat, stirring often, until mixture reaches 200 degrees F on a candy thermometer. Let cool for 20 minutes.

 

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