Praline Cheesecake

  • Yield: 12 to 16 servings


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