HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Praline Cheesecake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Praline: 1/2 cup chopped hazelnuts 1/2 cup light corn syrup 1/2 cup brown sugar Crust: 1 cup graham cracker crumbs 1/2 cup chopped hazelnuts 2 tbsp. dark brown sugar 1/4 cup melted butter 2 tbsp. hazelnut liqueur Filling: 16 ounces cream cheese, room temperature 1/4 cup plus 1/3 cup sugar 4 large eggs, separated 1 cup sour cream 1/2 cup all purpose flour 3 tbsp. hazelnut liqueur 1 tsp. vanilla extract Directions For Praline: Butter a sheet pan. Combine hazelnuts, corn syrup and brown sugar in a small saucepan. Cook, stirring, over low heat until sugar dissolves. Increase heat and bring mixture to a boil. Boil until mixture reaches 300 degrees on a candy thermometer. Pour praline onto the prepared pan and cool completely. Break praline into pieces and finely grind in a food processor. For Crust: Preheat oven to 350 degrees. Tightly wrap the outside of a 9 inch springform pan with foil. Combine graham crumbs, hazelnuts and brown sugar in a food processor. Process until blended. Add melted butter and liqueur and blend until evenly moistened. Press mixture into the bottom of the prepared pan. Bake 10 minutes. Refrigerate crust while preparing filling. For Filling: Beat together cream cheese and 1/2 cup sugar in a large bowl until light and fluffy. Beat in egg yolks 1 at a time. Beat in sour cream, flour, liqueur and vanilla until smooth. Stir in ground praline. Beat egg whites in a medium bowl until soft peaks form. Add remaining 1/3 cup sugar and beat to stiff peaks. Fold egg white mixture into cream cheese filling in 2 additions. Pour filling into prepared pan. Place springform pan into a large roasting pan. Add enough hot water to come halfway up sides of springform. Bake cheesecake about 50 minutes until center is just set. Turn off oven and let cheesecake sit 40 minutes. Remove cheesecake from water bath and discard foil. Refrigerate cheesecake 8 hours or overnight before serving. Serves 10 to 12. Related Recipes •   Old Fashioned Crab Cakes •   Potato-Onion Cakes •   Silver Dollar Crab Cakes •   Old Fashioned Chocolate Cake •   Crab Cakes with Creamy Vodka- Chili Sauce •   Shrimp Cakes Boston Style •   Sticky Toffee Pudding Cakes •   Crab Cakes •   Old Fashioned Cod Cakes •   Mediterranean Style Crab Cakes •   Crab Cakes with Creamy Garlic Chili Sauce •   Individual Warm Banana Cakes •   Individual Hot Chocolate Cakes •   New England Style Cod Cakes •   Mini Pineapple Upside Down Cakes •   Double Cheese Mascarpone Cheesecake •   Christmas Eggnog Cheesecake •   Double Berry Cheesecake •   Sallie's Simple Chocolate Peanut Butter Cake •   Smoked Salmon and Onion Cheesecake View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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