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Praline Cheesecake recipe

A vanilla pecan cheesecake in a grahamcracker crust, garnished with pecan halves and glazed with puremaple syrup.

Recipe: Praline Cheesecake

1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons margarine, melted
3 (8-ounce) packages cream cheese
3/4 cup firmly packed brown sugar
2 tablespoons all-purpose flour
3 large eggs
2 teaspoons vanilla extract
1/2 cup pecans, finely chopped
2 tablespoons pure maple syrup
1/3 cup pecan halves

  • Preheat oven to 350°F (175°C).
  • Combine graham cracker crumbs, sugar,and melted butter; press onto the bottom of a 9-inch springformpan. Bake for 10 minutes. Raise oven temperature to 450°F(230°C).
  • In a bowl, combine cream cheese, brownsugar, and flour; mixing at medium speed with an electric mixeruntil well blended. Add eggs, one at a time, mixing well aftereach addition. Blend in vanilla and stir in finely chopped pecans.
  • Pour over the crust then bake at 450°F(230°C) for 10 minutes. Reduce the oven temperature to 250°F(120°C) and continue baking an additional 30 minutes.
  • Loosen the cake from rim of the pan; coolbefore removing from the pan. Chill.
  • Brush with maple syrup and top with pecanhalves.

    Makes 12 servings.

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  • Comments

    1 Comment


    Now I couldn t just make a plain pumpkin cheesecake, it needed a little something to make it extra special.  Too me that meant a pecan praline topping. I love dulce de leche with whiskey, just the thing to make this cheesecake amazing! And I have a ton of cream cheese and haven?t made a pumpkin cheesecake yet. So perfect timing Dennis!

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