Chocolate Marble Praline Cheesecake
Submitted by chubby1
Brown sugar cheesecake marbled with chocolate on a pecan cookie crust, crowned with toasted pecan halves and drizzled with caramel. Southern praline indulgence in every bite.
YIELD
6 servingsPREP
40 minCOOK
80 minREADY
240 minIf pralines and cheesecake got together at a Southern supper, this is what they’d bring to the table.
The crust alone is worth making: a golden sugar cookie mix studded with toasted pecans, pressed into a springform pan and baked until golden. It’s crunchy, buttery, and sets the stage for everything that follows.
The filling swaps out plain white sugar for brown sugar, which gives the whole cheesecake that deep, caramelly warmth you’d find in a classic praline. A swirl of melted unsweetened chocolate runs through the middle for drama.
Ring the top with pecan halves, drizzle the whole thing with caramel sauce, and y’all have got yourself a dessert worth bragging about.
Kitchen Tips
- Toast the pecans until they’re fragrant, about 3 to 5 minutes. Burned pecans turn bitter fast, so keep your eye on them.
- Pour the filling onto the warm crust, not a cooled one. The warmth helps them bond and prevents the crust from getting soggy underneath.
- Marble with a light hand. Three or four passes with a butter knife gives you clean swirls. Too many and you just get a brown cake.
- Chill for at least 2 hours before serving. The filling needs time to set firm enough to slice cleanly.
Ingredients
Directions
Spread pecans in single layer on baking sheet.
Toast in 350℉ (180℃) oven for 3 to 5 minutes or until fragrant.
Cool completely.
Preheat oven to 350℉ (180℃).
FOR CRUST: combine cookie mix, contents of buttery flavor packet from Mix, 1 egg and chopped pecans in large bowl.
Stir until thoroughly blended. Press mixture into bottom of ungreased 9-inch springform pan.
Bake at 350℉ (180℃) for 20 to 22 minutes or until edge is light brown and center is set.
Remove from oven.
FOR FILLING: Combine brown sugar and flour in small bowl; set aside. Place cream cheese in large bowl.
Beat at low speed with electric mixer, adding brown sugar mixture gradually.
Remove one cup of batter to small bowl, add melted chocolate.
Pour remaining plain batter onto warm crust.
Drop spoonfuls of chocolate batter over plain batter.
Run knife through batters to marble. Arrange pecan halves around top edge.
Bake at 350℉ (180℃) for 45 to 55 minutes or until set.
Loosen cake from sides of pan with knife or spatula.
Cool completely on rack. Refrigerate 2 hours or until ready to serve.
To serve, remove sides of pan. Glaze top of cheesecake with store bought caramel flavor topping.
Cut into slices and serve with additional caramel flaovor topping, if desired.
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