Praline Cheesecake Recipe -
Praline Cheesecake Recipe

Praline Cheesecake

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"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 Edit and Save

Original recipe makes 9 inch cheese cake Change Servings


  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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Reviews More Reviews

Most Helpful Positive Review
May 29, 2003

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!

Most Helpful Critical Review
Dec 01, 2008

Def. reduce the rum and maple flavoring.


39 Ratings

Jun 26, 2003

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 like thick crusted may consider tinkering with the recipe a bit.

Jul 13, 2003

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

Mar 16, 2003

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.

Nov 24, 2007

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

Sep 24, 2010

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 like nuts, but I am so glad that I didn't. The crust was so good. I upped the cream cheese to 3 packages - 2 reduced fat, 1 regular. I did not make the topping because I didn't have enough sour cream. Instead, we just had a scoop of whipped cream on top. Will for sure keep this one handy.

Nov 22, 2008

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 added some extra detailing with butterscotch icing and pralines on top of the cake


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  • Calories
  • 450 kcal
  • 22%
  • Carbohydrates
  • 39.2 g
  • 13%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 30.6 g
  • 47%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 224 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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