By Gabriella V., last updated on March 22, 2022
Pecan Praline Topping For Cheesecake
The plain baked cheesecake just won’t cut it these days. There are so many versions of cheesecakes, with different sauces and toppings, and creating a plain one these days would just be unacceptable. And why would you want to be plain vanilla if you could be vanilla with a bit of sparkle? So why not sparkle up your cheesecake.
There are plenty of things you can top a cheesecake with. Something just for garnish, to make the cake look pretty, or sometimes a topping of sorts to add a flavor to the cheesecake.
For the sake of making the cheesecake look good, perhaps some fresh flowers will do the trick. If you do opt for the flower option, remember to choose edible flowers if possible- you’d hate to poison anyone at your dinner party.
Don’t get me wrong, a classic vanilla cheesecake is divine, but adding a topping just takes it to the next level. I usually go for fruit; it is the easiest, you can always find it in my kitchen. Either in the fruit bowl or fridge and no need to add another ingredient to the shopping list.
Caramel Praline Topping
Another great option and relatively easy to make is nut praline. Not only will it add flavor to the cheesecake, but it will add a crunchy texture too. Yum! You can make a nut praline using any nut. My favorite is pecan praline topping, but some other great options would be almond, hazelnut, or even macadamia nuts. The recipe is the same. Just add your chosen nut. Be sure to roast or toast your nuts first. The heat releases the natural oils in the nuts and makes them a whole lot tastier. Be sure to keep an eye on your nuts, whether in the oven or stove. They can go from beautifully toasted to black and burnt in seconds.
Making the sugar part can be tricky; you do not want the sugar to crystalize. Because you’ll end up with an opaque sugary mess- not good if you are trying to impress your dinner guests. the trick to caramelizing sugar successfully- is not to add water to the sugar. Melt the sugar in a pan, try to resist the temptation to stir the sugar. Let it dissolve and watch it change color. The sugar can go from a light whisky color which is ideal, and what you want to black in a matter of seconds. So be sure to keep an eye!
Once your sugar is ready, you’ve got to move quickly. On a baking tray- put a layer of tin foil down, or if you are a master chef and. have a silicone mat, use that. Place your roast nuts on the tray, spread them out evenly. Pour the hot caramel over the nuts. Place the tray in a cool spot to cool and harden.
Break the praline into shards and garnish your cake.
Storing praline is tricky as the sugar often ends up melting. I find if you store it in an airtight container with silica gel sachets, you can keep the praline for a couple of weeks. The praline won’t go bad, it will just start to go really sticky, and the caramel will begin to melt
Pecan Praline Sauce
You can accompany the cheesecake with a praline topping as well as a pecan praline sauce. It’s basically the same method as the praline, but with the addition of cream to make it a pouring consistency. To make the sauce, caramelize the sugar to light whisky color, then add the cream and stir to make a smooth consistency. When ready to serve, add the chopped pecan nuts to the sauce. To serve, Spoon the pecan praline sauce over or around the cheesecake and garnish with caramel praline topping.
Ok, so enough waffling. Here is the recipe.
What You Need To Make Pecan Praline Topping
INGREDIENTS:
- 1 cup sugar
- 50g pecan nuts
EQUIPMENT:
- Nonstick pan
- Baking tray
- Aluminum foil
STEP BY STEP INSTRUCTIONS
- PREHEAT THE OVEN TO 360 DEGREES FARENHEIGHT
- PREPARE THE BAKING TRAY WITH ALUMINUM FOIL
- ROAST THE NUTS
- Place the pecan nuts on the baking tray, and bake in the oven for 5 minutes. Remove them from the oven and allow them to cool. Once cooled, roughly chop the pecan nuts and spread them evenly over the baking tray.
- MELT THE SUGAR
- In the nonstick pan, melt the sugar over a low heat. Try not to stir the sugar. Just let it melt on its own.
- CARAMELIZE THE SUGAR
- Keep cooking the sugar until it starts to caramelize and change color. You want to take the sugar to a light whisky color.
- POUR THE CARAMEL OVER THE PECAN NUTS
- At the point of light whisky color, remove the pan from the heat and pour the caramel over the chopped pecan nuts on the baking tray.
- LEAVE CARAMEL TO SET
- Place the baking tray in a cool spot and allow the caramel to harden
- STORE THE PRALINE
- Break the praline up into smaller pieces and store in an airtight container with silica gel sachets
Top Tip:
If you would like to make a pecan praline sauce, it is very easy and the same recipe and method as the praline topping, just with the addition of cream. So basically, roast the pecan nuts and roughly chop them. Then caramelize the sugar until a light whisky color Then, add a cup of cream to the recipe. Allow the sauce to simmer, and stir until smooth. Then add the chopped toasted pecan nuts. I like to add a tablespoon of brandy to my pecan praline sauce. You can too, or simply leave it out.
The Best Thing About This Pecan Praline Sauce And Topping,
is that they are so versatile. If you have any leftovers after garnishing and dressing your cheesing cake, you can also use them for other desserts. Think vanilla ice cream with crushed pecan praline sprinkled over or chocolate brownies drizzled with the praline sauce. So simple yet delicious. Be sure to have some of these on standby by in your kitchen!
Pecan Praline Topping
Equipment
- Nonstick pan
- Baking tray
- Aluminum foil
Ingredients
- 1 cup sugar
- 50 g pecan nuts
Instructions
- PREHEAT THE OVEN TO 360 DEGREES FARENHEIGHT
- PREPARE THE BAKING TRAY WITH ALUMINUM FOIL
- ROAST THE NUTSPlace the pecan nuts on the baking tray, and bake in the oven for 5 minutes. Remove them from the oven and allow them to cool. Once cooled, roughly chop the pecan nuts and spread them evenly over the baking tray.
- MELT THE SUGARIn the nonstick pan, melt the sugar over a low heat. Try not to stir the sugar. Just let it melt on its own.
- CARAMELIZE THE SUGARKeep cooking the sugar until it starts to caramelize and change color. You want to take the sugar to a light whisky color.
- POUR THE CARAMEL OVER THE PECAN NUTSAt the point of light whisky color, remove the pan from the heat and pour the caramel over the chopped pecan nuts on the baking tray.
- LEAVE CARAMEL TO SETPlace the baking tray in a cool spot and allow the caramel to harden
- STORE THE PRALINEBreak the praline up into smaller pieces and store in an airtight container with silica gel sachets
Notes
