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Rings Of Praline Cheesecake

Arranged in concentric rings atop the cheesecake mixture, the praline sauce gives the cheesecake an attractive presentation on the dessert platter and an equally enticing look when cut into slices.

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  • prep time 15 min
  • total time 6 hr 0 min
  • ingredients 8
  • servings 16
 

Ingredients

Crust

1
cup crushed creme-filled chocolate sandwich cookies (10 cookies)
1
tablespoon margarine or butter, melted

Cheesecake

2
(8-oz.) pkg. cream cheese, softened
2/3
cup sugar
2
eggs
1/2
cup caramel ice cream topping
1/4
cup finely chopped pecans

Sauce

1 1/2
cups chocolate or hot fudge ice cream topping, warmed, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. Line 9-inch round cake pan with foil. In small bowl, combine crust ingredients; mix well. Press in bottom of foil-lined pan.
  • 2 In large bowl, beat cream cheese until smooth and creamy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Pour into crust-lined pan.
  • 3 In small bowl, combine caramel ice cream topping and pecans. Spoon part of topping mixture into 3-inch ring in center of cheesecake. Then, using remaining topping mixture, spoon another ring of topping 1 1/2 inches from first ring.
  • 4 Bake at 325°F. for 35 to 45 minutes or until center is set. Cool in pan on wire rack for 1 hour or until completely cooled. Refrigerate at least 4 hours or overnight.
  • 5 Just before serving, lift foil-lined cheesecake from pan; remove foil. Serve chocolate topping over each serving. Store in refrigerator.
  • 1 Heat oven to 325°F. Line 9-inch round cake pan with foil. In small bowl, combine crust ingredients; mix well. Press in bottom of foil-lined pan.
  • 2 In large bowl, beat cream cheese until smooth and creamy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Pour into crust-lined pan.
  • 3 In small bowl, combine caramel ice cream topping and pecans. Spoon part of topping mixture into 3-inch ring in center of cheesecake. Then, using remaining topping mixture, spoon another ring of topping 1 1/2 inches from first ring.
  • 4 Bake at 325°F. for 35 to 45 minutes or until center is set. Cool in pan on wire rack for 1 hour or until completely cooled. Refrigerate at least 4 hours or overnight.
  • 5 Just before serving, lift foil-lined cheesecake from pan; remove foil. Serve chocolate topping over each serving. Store in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
9g,
9%
),
Cholesterol
60mg
60%;
Sodium
210mg
210%;
% Daily Value*:
Exchanges:
1 1/2 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.