Praline Cheesecake

  • Yield 12 to 16 servings

Praline sauce tops this creamy cheesecake.


1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup chopped pecans, toasted
1/4 cup butter, melted
3 -- (8-ounce) packages cream cheese, softened
1 cup firmly packed light brown sugar
1 -- (5-ounce) can evaporated milk
2 tablespoons cake flour
1 1/2 teaspoons vanilla
3 -- eggs
1 cup pecan halves, toasted
Praline Sauce:
1 cup dark corn syrup
1/4 cup cornstarch
2 tablespoons light brown sugar
1 teaspoon vanilla


  1. To prepare the crust.  Combine crumbs, sugar and chopped pecans.
  2. Stir in butter.
  3. Press mixture on bottom and 1 1/2-inches up sides of a 9 or 10-inch springform pan.
  4. Bake at 350F for 8 to 10 minutes or until set.
  5. To prepare the filling.  Combine cream cheese, brown sugar, milk, flour and vanilla.  Beat until light and fluffy.
  6. Add eggs, beating just until blended.
  7. Pour mixture into baked crust.  Bake at 350F for 50 to 55 minutes, or until set.
  8. Cool in pan 30 minutes, then loosen sides and remove rim from pan.
  9. Cool completely.
  10. Arrange pecan halves on top.
  11. Slice and serve with Praline Sauce.
  12. To prepare praline sauce.  Combine syrup, cornstarch and brown sugar in small saucepan.
  13. Cook over medium heat until thickened and bubbly, stirring constantly.
  14. Cool slightly.
  15. Spoon sauce over each serving.

Recipe reprinted with permission from the Junior League of Augusta’s Second Round; Tea Time at the Masters(Augusta, Georgia, 1988).




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