Southern Caramel Pecan Praline Bliss Cheesecake
Indulge in the ultimate dessert experience with this luscious Southern Caramel Pecan Praline Bliss Cheesecake. This recipe takes classic cheesecake to new heights with a buttery gingersnap crust, a velvety cream cheese filling, and a delightful topping of toasted pecans and homemade caramel sauce. Perfect for special occasions or a sweet treat to share with loved ones, this cheesecake combines rich flavors and textures in every bite. Surrender to your sweet tooth and enjoy a slice of Southern decadence that’s sure to impress your family and friends!
12
Servings
279
Calories
12
Ingredients
Ingredients
Crushed gingersnaps
1 1/2 cups (About 24 gingersnap cookies crushed)
Butter or margarine
1/2 cup (Melted, divided)
Cream cheese
3 (8 ounce) packages (Softened)
Sugar
1 cup (Granulated)
All-purpose flour
6 tablespoons (Divided)
Large eggs
3 (Room temperature)
Vanilla extract
1 teaspoon (Pure)
Salt
1/4 teaspoon (Kosher or sea salt)
Light brown sugar
1/4 cup (Firmly packed)
Chopped pecans
1/2 cup (Toasted)
Caramels
15 (Unwrapped)
Heavy whipping cream
2 tablespoons (For caramel sauce)
Instructions
1
Preheat your oven to 300°F (150°C).
2
In a small bowl, combine crushed gingersnaps and 1/4 cup melted butter. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust.
3
In a large mixing bowl, beat the softened cream cheese, sugar, and 2 tablespoons of flour at medium speed for about 2 minutes until smooth. Gradually add the eggs, vanilla extract, and salt, continuing to beat the mixture for another 3 minutes until well combined and fluffy.
4
Pour the cream cheese batter over the prepared crust in the springform pan, smoothing the top with a spatula.
5
In another bowl, mix the brown sugar, toasted pecans, the remaining 1/4 cup flour, and the remaining 1/4 cup melted butter until crumbly. Sprinkle this mixture evenly around the edges of the cream cheese filling.
6
Bake in the preheated oven for 1 hour and 10 minutes, or until the center is set and firm. Once done, turn off the oven and let the cheesecake sit in the oven for an additional 30 minutes.
7
Remove the cheesecake from the oven and allow it to cool on a wire rack for 30 minutes before covering with plastic wrap and refrigerating for at least 8 hours or overnight to fully set.
8
For the caramel topping, place the unwrapped caramels and 2 tablespoons of heavy whipping cream in a microwave-safe bowl. Microwave on high for 30 seconds, stir, and continue heating in 15-second increments until fully melted and smooth.
9
Once ready to serve, drizzle the caramel sauce over the chilled cheesecake. Optionally, add a dollop of whipped cream and a sprinkle of extra toasted pecans on top of each slice.
Nutrition Information
18g
Fat
24g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Southern Caramel Pecan Praline Bliss Cheesecake?
It is a rich dessert featuring a spiced gingersnap crust, a velvety cream cheese filling, and a topping of toasted pecans and homemade caramel sauce.
What type of crust is used for this cheesecake?
This recipe uses a crust made from crushed gingersnaps and melted butter.
How many gingersnap cookies are needed?
You will need approximately 24 gingersnap cookies to create 1.5 cups of crumbs.
What size springform pan is required?
A 9-inch springform pan is used for this recipe.
What temperature should the oven be set to?
The oven should be preheated to 300 degrees Fahrenheit (150 degrees Celsius).
How much cream cheese is required?
The recipe calls for three 8-ounce packages of softened cream cheese.
Should the eggs be at room temperature?
Yes, the recipe specifies using three large eggs at room temperature.
How long should I beat the cream cheese mixture?
Beat the cream cheese, sugar, and flour for 2 minutes, then beat for an additional 3 minutes after adding the liquid ingredients.
What ingredients make up the praline topping?
The topping consists of light brown sugar, toasted pecans, flour, and melted butter.
Where do I place the pecan mixture on the cheesecake?
The crumbly pecan mixture should be sprinkled evenly around the edges of the cream cheese filling.
How long does the cheesecake bake?
The cheesecake bakes for 1 hour and 10 minutes.
What is the rest period after the oven is turned off?
Once baking is complete, let the cheesecake sit in the turned-off oven for an additional 30 minutes.
How long should the cheesecake cool on a wire rack?
Allow it to cool on a wire rack for 30 minutes before moving it to the refrigerator.
How long must the cheesecake be refrigerated?
It needs to be refrigerated for at least 8 hours or overnight to fully set.
How do I prepare the caramel sauce?
Melt 15 unwrapped caramels with 2 tablespoons of heavy whipping cream in the microwave until smooth.
What are the microwave instructions for the caramel?
Microwave on high for 30 seconds, then continue in 15-second increments, stirring until smooth.
How many servings does this recipe provide?
This cheesecake serves approximately 12 people.
What is the calorie count per serving?
Each serving contains approximately 279 calories.
How much total butter is used?
A total of 1/2 cup of butter is used, divided between the crust and the topping.
What type of sugar is used in the filling?
One cup of granulated white sugar is used in the cream cheese filling.
How much flour is needed for the filling?
Two tablespoons of all-purpose flour are mixed into the cream cheese batter.
How much flour is needed for the topping?
Four tablespoons of all-purpose flour are used in the pecan topping mixture.
What kind of pecans should I use?
The recipe recommends using chopped, toasted pecans.
What kind of vanilla is recommended?
One teaspoon of pure vanilla extract is recommended.
Is there salt in the recipe?
Yes, 1/4 teaspoon of kosher or sea salt is added to the batter.
Can I add extra toppings?
Optional garnishes include a dollop of whipped cream and extra toasted pecans.
What is the fat content per serving?
Each serving contains 18 grams of fat.
What is the carbohydrate count per serving?
Each serving contains 24 grams of carbohydrates.
When do I drizzle the caramel sauce?
The caramel sauce should be drizzled over the cheesecake once it is ready to serve.
How do I know the cheesecake is done?
The cheesecake is done when the center is set and firm after the baking time.