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Maple Praline Cheesecake Recipe

  • 16servings
  • 75minutes
  • 511calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 cups finely chopped pecans

  2. 1/2 cup flaked coconut

  3. 1/3 cup all-purpose flour

  4. 2 tablespoons brown sugar

  5. 1/4 cup butter, melted

  6. FILLING:

  7. 4 packages (8 ounces each ) cream cheese, softened

  8. 3/4 cup packed brown sugar

  9. 3/4 cup half-and-half cream

  10. 1/4 cup all-purpose flour

  11. 1/4 cup maple syrup

  12. 2 teaspoons vanilla extract

  13. 1/4 teaspoon salt

  14. 3 eggs, lightly beaten

  15. 1/2 cup toffee bits

  16. TOPPING:

  17. 2 tablespoons maple syrup

  18. 2 cups whipped topping

  19. 1/4 cup toffee bits

Instructions Jump to Ingredients ↑

  1. Maple Praline Cheesecake Recipe photo by Taste of Home In a large bowl, combine the pecans, coconut, flour and brown sugar; stir in butter. Press onto the bottom of a 10-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Place pan on a wire rack (leave oven on).

  2. In another large bowl, beat cream cheese and brown sugar until smooth. Beat in the cream, flour. syrup, vanilla and salt. Beat in the eggs just until combined. Fold in toffee bits. Pour over crust. Return pan to baking sheet.

  3. Bake for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

  4. In a small bowl, combine the syrup and whipped topping; carefully spread over cheesecake. Sprinkle with toffee bits. Refrigerate leftovers. Yield: 16 servings.

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