What is a praline?
Well…..it depends on where you come from. Do you live in France? It is a hardened combination of caramelized sugar and almonds. In Belgium? Add some cocoa powder and make a cream or liquid filled cookie. In the United States? We have things much softer here: a combination or caramel and pecans
The praline flavor with cheesecake is to die for.
I could not find pre-made pralines, so I went the French/Belgium route and started with some cocoa dusted almonds.
The cross hatch on the cheesecake lets it cool better without any major cracks.
Time to drizzle some extra caramel.
1 cup gingersnap cookie crumbs
4 8 ounce packages of softened cream cheese
3 pralines, crushed, or 1 cup almond brickle
1 tbsp maple flavoring or vanilla extract
6 tbsp caramel sauce
3 tbsp melted butter
1 cup sugar
3 tbsp flour
Preheat oven to 325° .
Mix crumbs and butter and press into the bottom of a 9″ springform pan. Bake for 10 minutes.
Beat cream cheese, sugar, flour and maple until blended. Add the eggs one at a time. Fold in the praline crumbs, pour over the crust. Drizzle caramel sauce over the top. Using a knife, gently swirl the caramel to make a swirl effect.
Bake for 1 hour. Check by inserting a toothpick in the center. If it comes out cleanly, it is done, else continue baking, checking every five minutes. Remove from oven. Run a knife around the edge of the pan. Cool completely on wire rack while still in pan until completely cooled.
Drizzle caramel on plates prior to placing cheesecake on plates for added decoration.