Praline Cheesecake Recipe

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Praline Cheesecake Recipe
Praline Cheesecake Recipe photo by Taste of Home
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Praline Cheesecake Recipe

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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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 50 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 50 min. + cooling

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 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped pecans, toasted
  • Whipped cream
  • Whole pecans

Directions

Combine cracker crumbs, sugar and butter. Press into the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Set side.
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 slice: 194 calories, 11g fat (5g saturated fat), 61mg cholesterol, 127mg sodium, 20g carbohydrate (14g sugars, 1g fiber), 3g protein.

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  • 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 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped pecans, toasted
  • Whipped cream
  • Whole pecans
  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

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Reviews forPraline Cheesecake

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skipperstrucking User ID: 4577232 237648
Reviewed Nov. 19, 2015

"Problems with this recipe: First of all a praline is a candy coated nut. This recipe just calls for toasted pecans. 2nd: Not enough butter in crust (it just crumbles away after being baked). I do love cheesecakes and this is the first negative review I have ever given for one. Sorry"

MY REVIEW
jannikka User ID: 4337059 16508
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
c.wilkerson User ID: 3450885 42150
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
lwllms User ID: 2579223 28135
Reviewed Dec. 20, 2009

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

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