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Praline Cheesecake

User Rating 5 Star Rating (1 Review)


Pecan praline cheesecake recipe with brown sugar, vanilla, cream cheese, and pecans, along with a buttery graham cracker crust.


  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup finely chopped pecans, toasted*
  • 1/4 cup melted butter
  • .
  • Filling
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup light brown sugar, packed
  • 2/3 cup evaporated milk
  • 2 tablespoons flour
  • 1 1/2 teaspoons vanilla extract
  • 3 eggs
  • 1 cup pecan halves, toasted*
  • .
  • Topping
  • 1/2 cup dark corn syrup
  • 2 tablespoons cornstarch
  • 1 tablespoon light brown sugar
  • 1 teaspoon vanilla


Combine crust ingredients in a bowl; press into bottom and up sides of a 9-inch springform pan. Bake at 350° for 10 minutes. Remove from oven and set aside.

Beat together the cream cheese, 1 cup brown sugar, evaporated milk, flour, and 1 1/2 teaspoons of vanilla. Add eggs and continue to beat just until blended. Pour into baked crust and bake at 350° 50 to 55 minutes. Cool in pan for 30 minutes. Loosen sides then remove rim from pan. Cool completely. Arrange hut halves around top of cheesecake. In a saucepan combine corn syrup, 2 tablespoons cornstarch, and 1 tablespoon brown sugar. Cook, stirring, over low heat until thickened. Remove from heat; stir in vanilla. Pour over cheesecake.
Store leftover cheesecake, covered, in refrigerator.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
yummy, Member cjnmom

this is such a yummy and great cheesecake! easy to make and we loved it!!!

4 out of 4 people found this helpful.

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