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Praline Cheesecake

SUBMITTED BY: Carol      PHOTO BY: ROBINV

"Creamy, rich, nutty, butterscotch flavor. To serve, put a dollop of sweetened whipped cream on each slice. Add at least 1 pecan, or better yet, add a few."
SERVINGS & SCALING
Original recipe yield: 9 inch cheese cake
    
About  scaling  and  conversions

INGREDIENTS

  • 1/4 cup butter
  • 1 cup graham cracker crumbs
  • 3 tablespoons packed brown sugar
  • 1/3 cup chopped pecans
  • 2 (8 ounce) packages cream cheese, softened
  • 1 1/4 cups packed brown sugar
  • 3 eggs
  • 1 teaspoon rum flavored extract
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/3 cup chopped pecans
  • 1 1/2 cups sour cream
  • 1/4 cup packed brown sugar
  • 3/4 teaspoon maple flavored extract
  • 1/2 teaspoon rum flavored extract

DIRECTIONS

  1. To Make Crust: Melt butter or margarine in a small saucepan. Stir in graham cracker crumbs, 3 tablespoons brown sugar, and 1/3 cup chopped nuts. Pack into ungreased 9 or 9 1/2 inch springform pan.
  2. To Make Filling: Beat cream cheese and 1 1/4 cups brown sugar together until smooth and fluffy. Slowly beat in eggs one at a time, just until blended. Stir in 1 teaspoon rum flavoring, 1 teaspoon vanilla, 1/4 cup sour cream, and 1/3 cup chopped nuts. Pour filling into pan.
  3. Bake at 350 degrees F (175 degrees C) for about 55 to 60 minutes, until set. Remove pan to cake rack while you prepare topping.
  4. To Make Topping: Stir together 1 1/2 cups sour cream, 1/4 cup brown sugar, maple flavoring, and 1/2 teaspoon rum flavoring. Spread over cheesecake. Return to oven, and bake for 10 minutes. Loosen sides of cake. Cool until almost room temperature, then chill for a few hours before serving.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 29, 2003 by HAWNTER
Next time I'll reduce the rum flavoring by a little because it seemed to slightly overpower the other ingredients. I also left off the sour cream topping. Instead, I drizzled caramel sauce on the cooled cheesecake and decorated it with toasted pecan halves. My family enjoyed it!

8 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2003 by KHAR
I can't remember ever tasting a better cheesecake. next time I'll make one for guests and one for me.

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2003 by GENE PETER
This is very good but for my taste, forget the DARK brown sugar that one reviewer mentioned. I made my first one with DBS and did not like it near as well as the one I made with the LBS. This will be my standard cheesecake for intertaining from now on.

4 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 449

  • Total Fat: 30.6g
  • Cholesterol: 119mg
  • Sodium: 238mg
  • Total Carbs: 39g
  •     Dietary Fiber: 0.8g
  • Protein: 6.6g

VIEW DETAILED NUTRITION

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