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Pecan Praline Cheesecake

User Rating 5 Star Rating (1 Review)


Cheesecake with Pecans
Judy Bellah/Lonely Planet Images/Getty Images
This delicious brown sugar cheesecake is made with a graham cracker and pecan crust. Top the cheesecake with toasted pecans and the brown sugar glaze.


  • 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.


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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