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Praline Cheesecake

"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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Ingredients

servings 450 cals
Original recipe yields 12 servings (9 inch cheese cake)

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Directions

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  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.

Nutrition Facts


Per Serving: 450 calories; 30.6 g fat; 39.2 g carbohydrates; 6.6 g protein; 112 mg cholesterol; 224 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

Read all reviews 32
  1. 41 Ratings

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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.

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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...

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

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 for...so if you li...

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 ...

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 ...

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

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 cakerecipe.com, my friends and I have been trying the various cheesecake recipes and hands down the prali...