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Maple Praline Cheesecake

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INGREDIENTS

  • =Crust:
  • 1-1/2 cups finely chopped toasted pecans
  • 2 Tbsp. sugar
  • 3 Tbsp. butter or margarine, melted
  • =Filling:
  • 4 cups (30 oz.) Sargento® Light Ricotta Cheese
  • 3/4 cup packed dark brown sugar
  • 1/2 cup half-and-half
  • 1/4 cup all-purpose flour
  • 2 Tbsp. maple syrup
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 3 eggs
  • Toasted pecan halves (optional)
  • Whipped light cream (optional)
 

DIRECTIONS

  • 1

    Lightly grease sides of 8 or 9-inch springform pan. Combine pecans, sugar and butter; mix well. Press evenly over bottom of pan. Bake in preheated 350°F oven 10 minutes.

  • 2

    Combine Ricotta cheese, brown sugar, half-and-half, flour, maple syrup, vanilla and salt in large bowl of electric mixer; blend until smooth. Add eggs, one at a time; blend until smooth. Pour over crust. Bake 1 hour or until set. Cool in oven with door propped open 30 minutes.

  • 3

    Refrigerate 4 hours or longer before serving. Garnish with pecan halves and whipped cream, if desired.

Maple Praline Cheesecake
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SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Yield: Serves: 8

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See Nutrition Facts

Serves: 8

Amount Per Serving

Calories 455

Total Fat 27.1g

Saturated Fat 6.7g

Trans Fat 9.5g

Polyunsaturated Fat 4.9g

Cholesterol 107mg

Sodium 257mg

Carbohydrates 40g

Protein 16g

Dietary Fiber 2g

Vitamin A 84%

Vitamin C 0%

Calcium 251%

Iron 1%