Chocolate Marble Praline Cheesecake
Yield
6 servingsPrep
40 minCook
80 minReady
240 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 1 | package |
golden sugar cookie mix
|
* |
| 1 | each |
eggs
|
|
| ½ | cup |
pecans
finely chopped |
|
| Filling | |||
| 1 ¼ | cup |
brown sugar
firmly packed |
*
|
| 2 | tablespoon |
all-purpose flour
|
|
| 3 | package |
cream cheese
softened (8 oz) |
|
| 3 | large |
eggs
lightly beaten |
|
| 1 ½ | teaspoon |
vanilla extract
|
|
| 1 | ounce |
unsweetened chocolate
unsweetened, melted |
|
| 25 | each |
pecan halves
|
*
|
| 1 | x |
caramel ice cream topping
optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 1 | package |
golden sugar cookie mix
|
* |
| 1 | each |
eggs
|
|
| 118 | ml |
pecans
finely chopped |
|
| Filling | |||
| 296 | ml |
brown sugar
firmly packed |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3 | package |
cream cheese
softened (8 oz) |
|
| 3 | large |
eggs
lightly beaten |
|
| 7.5 | ml |
vanilla extract
|
|
| 28.9 | ml/g |
unsweetened chocolate
unsweetened, melted |
|
| 25 | each |
pecan halves
|
*
|
| 1 | x |
caramel ice cream topping
optional |
* |
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.
