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Praline Cheesecake Recipe
Praline Cheesecake Recipe photo by Taste of Home

Praline Cheesecake Recipe

Publisher Photo
Tasting this cheesecake will quickly bring the South to mind. For me, it always conjures up the image of a couple swinging on the front porch, taking in the beauty of the huge magnolia tree out in their yard.
TOTAL TIME: Prep: 15 min. + chilling Bake: 50 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 50 min. + cooling
MAKES: 12-16 servings

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 3 tablespoons butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped pecans, toasted
  • Whipped cream
  • Whole pecans

Nutritional Facts

1 serving (1 slice) equals 194 calories, 11 g fat (5 g saturated fat), 61 mg cholesterol, 127 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. Combine cracker crumbs, sugar and butter. Press into the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Set side.
  2. Meanwhile, beat cream cheese until smooth in a large bowl. Gradually add brown sugar and flour. Add eggs, one at a time, beating well after each addition. Add vanilla. Stir in chopped pecans. Pour into crust; bake at 350° for 40-45 minutes or until golden brown. Cool 20 minutes. Refrigerate overnight. Just before serving, garnish with whipped cream and pecans. Yield: 12-16 servings.
Originally published as Praline Cheesecake in Country Extra January 1992, p47

Nutritional Facts

1 serving (1 slice) equals 194 calories, 11 g fat (5 g saturated fat), 61 mg cholesterol, 127 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Praline Cheesecake

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 16, 2013

"This turned out beautifully! I did not have pecans on hand, but a simple drizzle of caramel sauce made the cheesecake special. I will definitely go back to this recipe."

MY REVIEW
Reviewed Dec. 9, 2010

"I also made this for thanksgiving,but I used crushed van waffers for the crust,and melted caramel & chopped pecans for a topping;it was awesome !!!"

MY REVIEW
Reviewed Dec. 20, 2009

"Made it for Thanksgiving. Everyone enjoyed it and there was none left to bring home."

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