Hot N Fudgy Praline Cheesecake Recipe

A classic cheesecake recipe topped with warm and sweet fudgy sauce.


1/4 cup butter, melted
1 cup graham cracker crumbs
1/2 cup very finely chopped pecans
1/2 cup firmly packed brown sugar
1/2 cup English toffee, chopped

1 cup sugar
32 ounces cream cheese, softened
4 eggs
1/4 cup English toffee, chopped
1/4 cup finely chopped pecans

1/4 cup butter
2/3 cup firmly packed brown sugar
1/3 cup whipping cream
1/4 cup light corn syrup
2 (1-ounce) squares bittersweet or semi-sweet baking chocolate, coarsely chopped
1 teaspoon vanilla
Garnish: 1/2 cup extra chopped nuts to garnish


Preheat oven to 300F.

Grease the sides of a springform pan.

Mix together crust ingredients, leaving out the toffee.

Press crumb mixture evenly on bottom and 1-inch up sides of prepared pan.

Bake 10-12 minutes or until edges are lightly browned.

Remove from oven and right away sprinkle on toffee bits.

In a large bowl combine 1 cup sugar and cream cheese in large bowl.

Beat at medium speed, scraping bowl occasionally, until creamy.

Add eggs; continue beating until well mixed.

Pour over crust.

Bake 65-70 minutes or until edges are set and lightly browned. Center will wiggle slightly.

Immediately sprinkle toffee and pecans on top.

Cool 1 hour on cooling rack at room temperature.

Refrigerate in pan, uncovered, 3-4 hours or until thoroughly chilled.

Cover; refrigerate until serving.

Just before you are ready to serve, for the sauce melt together 1/4 cup butter in a saucepan over medium heat; stir in 2/3 cup brown sugar, whipping cream and corn syrup and vanilla.

Cook, stirring occasionally, until mixture just comes to a boil. Boil 3 minutes. Remove from heat.

Loosen side of cheesecake by running knife around inside of pan and remove springform pan.

For clean cutting, between each slice dip your knife into warm water and clean it off.

Serve with hot fudgy sauce.