Praline Cheesecake

Praline Cheesecake

Made  times

"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."
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servings 450 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 450 kcal
  • 22%
  • Fat:
  • 30.6 g
  • 47%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  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.


  1. 41 Ratings

Most helpful positive review

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 th...

Most helpful critical review

Def. reduce the rum and maple flavoring.

Most helpful
Most positive
Least positive

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 th...

EVERYONE else LOVED this cheesecake! It was definitely a hit, although not my personal favorite. Also, I do prefer a much thicker crust on a cheesecake than the recipe calls if you li...

I can't remember ever tasting a better cheesecake. next time I'll make one for guests and one for me.

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 ...

This got rave reviews at my Thanksgiving dinner. I thought the rum extract was a little strong, but my guests loved it!

Fabulous, creamy, caramel-like cheesecake. The brown sugar gives it a rich, buttery flavor, and the addition of the pecans in the crust is a must. I almost skipped these because my kids don't ...

Made this for a co-workers bachlorette party. The next day people were telling me how good the cake was! The changes I made were using only vanilla extract(could not find any of the rum) and I a...

A great tasting Cheesecake! The flavor compares to no other butterscoth cheesecake out there, the only thing I did different was to chop the pecans and throw them on the top of the cheesecake! ...

I seldom cook, so even a novice can cook this cheesecake and not fail. Since discovering, my friends and I have been trying the various cheesecake recipes and hands down the prali...

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