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Chocolate Praline Cheesecake Recipe

Chocolate Praline Cheesecake
Servings: 12

This is originally from the " Brennan's of Houston in Your Kitchen" cookbook.I made it over the weekend for a dinner with friends and it was WONDERFUL! Very dense and chocolately with a gooey caramel and toasted pecan layer- yum!It can be made a day ahead of time and prep time does not include chilling time.

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Chocolate Praline Cheesecake. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Chocolate Praline Cheesecake in your home. Then, follow these steps below to serve Chocolate Praline Cheesecake for your family or friends.


  • 1 butter

  • 3 evaporated milk

  • 40 pecan pieces

  • 1/4 cream cheese

  • 1 sugar

  • 3 eggs

  • 3/4 strawberry

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Chocolate Praline Cheesecake in your home by yourself.

Directions: How to Make Chocolate Praline Cheesecake

  1. Mix chocolate wafer crumbs and melted butter and pat onto the bottom of a 10 inch springform pan; set aside.

  2. Place unwrapped caramels and evaporated milk in a small microwaveable bowl and microwave at 50 percent power until melted or melt over simmering water on the stovetop.

  3. Periodically stir until the caramels melt and blend with the milk.

  4. When mixture begins to look like thick caramel and the milk is incorporated into the melted caramel, remove from heat.

  5. Pour caramel on top of the reserved crust and immediately sprinkle with the toasted pecan pieces., Preheat oven to 350 degrees.

  6. Using a hand mixer, beat cream cheese in a large bowl until smooth.

  7. Add sugar gradually and beat until fluffy, scraping down sides of bowl after each addition.

  8. Add chocolate to mixture; blend until incorporated.

  9. Pour mixture on top of caramel-pecan filling.

  10. Set springform pan on an 18 inch square of heavy-duty aluminum foil;crimp foil sides up to prevent any moisture from seeping into crust.

  11. Place pan in a hot water bath- I use the broiler pan from my oven, place the springform pan in it and fill with hot water to the depth of the filling-and bake for 45 minutes, or until cheesecake is set in the center., Cool cheesecake to room temperature, about 2 hours, before refrigerating.

  12. Do not remove from springform pan until completely chilled, at least 4 hours, or preferably overnight.

  13. Loosen cheesecake from sides of pan with a sharp knife, remove from pan sides, and slice with a sharp knife, dipping blade in warm water and wiping it off between slices.

  14. Garnish each slice with a dollop of sweetened whipped cream and a strawberry.

  15. You can also get really fancy and drizzle some chocolate sauce over the serving plates before setting the piece of cheesecake on the plate!

So that brings us to the end of this special Chocolate Praline Cheesecake recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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