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

Ingredients

  • 1¼ cups graham cracker crumbs
  • 5 Tbsp. butter, melted
  • 1 cup, packed, plus 5 Tbsp. light brown sugar, divided
  • ¼ cup finely chopped pecans
  • 3 packages (8 oz.) cream cheese, softened
  • 3 large eggs
  • 2½ tsp. vanilla extract, divided
  • 1 cup heavy whipping cream
  • ½ cup dark corn syrup
  • 2 Tbsp. corn starch

Directions

  • 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" springform pan.
  • In a mixing bowl, beat cream cheese until light. Beat in 1 cup brown sugar and blend well. Beat in eggs and 1½ 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 65–75 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.

Recipe Information

Serves: 12

Ingredients

  • 1¼ cups graham cracker crumbs
  • 5 Tbsp. butter, melted
  • 1 cup, packed, plus 5 Tbsp. light brown sugar, divided
  • ¼ cup finely chopped pecans
  • 3 packages (8 oz.) cream cheese, softened
  • 3 large eggs
  • 2½ tsp. vanilla extract, divided
  • 1 cup heavy whipping cream
  • ½ cup dark corn syrup
  • 2 Tbsp. corn starch

Directions

  • 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" springform pan.
  • In a mixing bowl, beat cream cheese until light. Beat in 1 cup brown sugar and blend well. Beat in eggs and 1½ 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 65–75 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories530
Total Fat35g
Saturated Fat20g
Cholesterol140mg
Sodium320mg
Total Carbohydrate48g
Dietary Fiber1g
Sugars39g
Protein7g