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Praline Cheesecake with Hot Fudge Carmel Sauce

Cheesecake RecipesMakes 16 servings

Prep Time: 30 min
Baking Time: 1 hrs 20 min


Crust Ingredients:

  • 1/4 cup butter, melted
  •    1 cup graham cracker crumbs
  • 1/2 cup ground or very finely chopped pecans
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup English toffee bits or milk chocolate English toffee bits

Filling Ingredients:

  •    1 cup sugar
  •    4 packages (8-ounce) cream cheese, softened
  •    4 eggs
  • 1/4 cup English toffee bits or milk chocolate English toffee bits
  • 1/4 cup finely chopped pecans

Sauce Ingredients:

  • 1/4 butter
  • 2/3 cup firmly packed brown sugar
  • 1/3 cup Heavy Whipping Cream
  • 1/4 cup light corn syrup
  •    2 squares (1-ounce) bittersweet or semi-sweet baking chocolate, coarsely chopped
  •    1 teaspoon vanilla


Preheat oven to 300°F. Lightly grease sides only of 10-inch springform pan.

Crust Directions:

  1. In a medium bowl, stir together 1/4 cup butter, 1 cup graham cracker crumbs and 1/2 cup ground or very finely chopped pecans, and 1/2 cup firmly packed brown sugar.
  2. Press crumb mixture evenly on bottom and 1-inch up sides of prepared pan.
  3. Bake for 10 to 12 minutes or until edges are lightly browned.
  4. Remove from oven; immediately sprinkle 1/2 cup toffee bits on hot, partially baked crust.

Filling Directions:

  1. Meanwhile, in large bowl, combine 1 cup sugar and cream cheese . Beat at medium speed, scraping bowl occasionally, until creamy.
  2. Add eggs; continue beating until well mixed. (DO NOT OVER BEAT.)
  3. Pour over crust. Bake for 65 to 70 minutes or until edges are set and lightly browned.
  4. Center will move slightly when side of pan is tapped.
  5. Loosen cheesecake from side of pan by running greased knife around inside of pan. Immediately sprinkle 1/4 cup toffee bits and 1/4 cup chopped pecans on top.
  6. Cool 1 hour on cooling rack at room temperature. Refrigerate in pan, uncovered, until thoroughly chilled (3 to 4 hours). Cover; refrigerate until serving.

Sauce Directions:

  1. Meanwhile, in 2-quart saucepan over medium heat, melt 1/4 cup butter; stir in 2/3 cup brown sugar, whipping cream and corn syrup.
  2. Cook, stirring occasionally, until mixture just comes to a boil (2 to 3 minutes). Boil 3 minutes. Remove from heat.
  3. Add chocolate; stir until melted and smooth. Stir in vanilla. Cool slightly; place in microwave-safe bowl. Cover; refrigerate until serving time.
  4. Just before serving, microwave sauce on HIGH, stirring every 30 seconds, until warm (30 seconds to 1 1/2 minutes).
  5. Loosen side of cheesecake by running knife around inside of pan. Carefully remove side of pan.
  6. To serve, dip knife in warm water for easier cutting. Clean knife after each cut. Serve sauce over cheesecake slices.

Alan's Kitchen Tip
Cheesecake can be baked in 9 to 11-inch springform pan.

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