Praline Cheesecake with Pecan Crust

This wonderful cheesecake is guaranteed to become a family favorite!

Serves: 12Hands-on: 30 minutesTotal: 2 hours 10 minutesDifficulty: Medium

Serves: 12


  • 1 1⁄4 cups graham cracker crumbs
  • 5 Tbsp. butter, melted
  • 1 cup, packed, plus 5 Tbsp. light brown sugar, divided
  • 1⁄4 cup finely chopped pecans
  • 3 packages (8 oz.) cream cheese, softened
  • 3 large eggs
  • 2 1⁄2 tsp. vanilla extract, divided
  • 1 cup heavy whipping cream
  • 1⁄2 cup dark corn syrup
  • 2 Tbsp. corn starch


  • Preheat oven to 450°F. Combine graham cracker crumbs, melted butter, 3 tablespoons brown sugar, and chopped pecans in a medium bowl. Press into the bottom of a 9-inch springform pan.
  • In a mixing bowl, beat cream cheese until light. Beat in 1 cup brown sugar and blend well. Beat in eggs and 1 1⁄2 teaspoons vanilla until blended. Blend in cream. Pour batter into prepared crust.
  • Bake for 10 minutes. Reduce heat to 250°F; continue to bake for 65 to 75 minutes or until center is set. The edges will be firm and center will remain somewhat jiggly.
  • Let cool for 12 minutes, and then carefully remove the sides of the pan. Cool completely.
  • In a small saucepan, combine corn syrup, cornstarch, and remaining 2 tablespoons brown sugar. Cook over low heat until thickened, stirring constantly; stir in remaining vanilla and remove from heat. Pour over cooled cheesecake. Refrigerate leftovers.