Praline Cheesecake with Hot Fudge Caramel Sauce
Indulge in pure decadence with this Praline Cheesecake with Hot Fudge Caramel Sauce, a dessert masterpiece that brings together crunchy toasted pecans, creamy cheesecake, and rich, gooey sauces. Featuring a buttery graham cracker crust and a velvety filling infused with brown sugar and vanilla, this dessert is baked to perfection in a water bath for an ultra-smooth texture. Topped with a luscious blend of hot fudge and caramel sauce, this praline cheesecake is both visually stunning and irresistibly delicious. Ideal for holidays or special occasions, this show-stopping cheesecake will become the highlight of any gathering. Keywords: praline cheesecake, hot fudge caramel sauce, toasted pecans, creamy cheesecake, holiday dessert, special occasion dessert.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 24 ounces Cream cheese, softened
- 0.75 cups Brown sugar, packed
- 0.5 cups Granulated sugar
- 2 teaspoons Vanilla extract
- 2 tablespoons All-purpose flour
- 4 large Eggs
- 0.5 cups Heavy cream
- 0.75 cups Pecans, chopped and toasted
- 0.5 cups Hot fudge sauce
- 0.5 cups Caramel sauce
Instructions
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Press the crust mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese, brown sugar, and granulated sugar using a hand or stand mixer until smooth and creamy, about 2-3 minutes.
Add the vanilla extract and flour to the cream cheese mixture and mix until just combined.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Gently fold in the heavy cream and toasted pecans until evenly distributed.
Pour the cheesecake batter into the prepared crust, smoothing the top with a spatula.
Place the springform pan into a roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the springform pan to create a water bath.
Carefully transfer the roasting pan to the oven and bake the cheesecake for 70-80 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door open, and allow the cheesecake to cool inside the oven for 1 hour.
Remove the cheesecake from the water bath and run a knife around the edges to loosen it. Let it cool completely at room temperature.
Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to set completely.
Before serving, mix the hot fudge sauce and caramel sauce together in a small saucepan over low heat until warm.
Drizzle the warm hot fudge caramel sauce over the cheesecake and garnish with additional toasted pecans, if desired. Slice and serve.
Nutrition Facts
Calories |
6977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 463.0 g | 594% | |
| Saturated Fat | 236.9 g | 1184% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1812 mg | 604% | |
| Sodium | 4351 mg | 189% | |
| Total Carbohydrate | 634.1 g | 231% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 491.4 g | ||
| Protein | 97.6 g | 195% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 1195 mg | 92% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2216 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
