Tis the season, and I have a scrumptious make-ahead holiday dessert for you today! Southern Pecan Praline Cheesecake is everything a cheesecake should be and includes a delicious and decadent pecan praline topping.
In case you aren’t from the South, we love pecans and pralines and use them as toppings for all sorts of things from cheesecakes to sweet potato casseroles! Southern Pecan Praline Cheesecake, like my Pecan Pie Cheesecake, is perfect for your holiday entertaining and would look beautiful on your dessert table.
Oh, and did I mention it’s delicious! Not only that but it’s sturdy and holds up well for traveling. This luscious cheesecake is also a great dessert to take to a potluck or office party.
Be sure to also try out my delicious Pistachio Pudding Recipe, my family loves it!
Here’s what’s in it:
You will need the following ingredients: graham cracker crumbs, butter, cream cheese, brown sugar, vanilla, eggs, dark corn syrup, and the star of the show, pecans.
Here’s how to make it:
Preheat the oven to 350 degrees. F.
Combine the graham cracker crumbs and butter and mix well. Spread out evenly on the bottom of a 9-inch springform pan and press down to compact the crumbs. A flat bottom glass works well for this.
Add the softened cream cheese, sugar, and vanilla to a medium-size bowl and mix with an electric mixer until smooth. Add the eggs, one at a time, mixing on low speed until everything is combined. Pour this cheesecake mixture over the crust.
Bake for 30 minutes. While the cheesecake is baking, mix sugar and butter until blended. Add eggs and corn syrup and mix until everything is well combined. Add the pecans and mix well.
After the cheesecake has baked for 30 minutes, remove from the oven and spoon the pecan praline mixture evenly over the top.
Return the cheesecake to the oven and bake for 40 more minutes or until the pecan mixture has set.
Leave in the springform pan and cool completely on a wire rack. Refrigerate for at least 4 hours.
Optional, top with a dollop of whipped cream if desired before serving.
Related recipes:
Speaking of the holidays, check out my recipe for Buttery & Salty Roasted Pecans for a quick and easy holiday appetizer.
If you are looking for holiday dessert ideas, you might also be interested in these recipes: Pecan Praline Ice Cream, Easy No-Bake Cranberry Cheesecake, Dot’s Ultimate Southern Pecan Pie, Easy Southern Sweet Potato Pie, Cranberry Cake with Hard Sauce, Christmas Cranberry Pie, and Ultimate Cranberry Upside Down Cake.
Need more ideas, check out all of my dessert recipes by clicking on this link!
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
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Southern Pecan Praline Cheesecake Recipe
Ingredients
Graham Cracker Crust Ingredients:
- 1-¼ cups graham cracker crumbs
- 4 tablespoon unsalted butter melted
Cheesecake Filling Ingredients:
- 3-8 oz packages cream cheese softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla
- 3 large eggs
Pecan Praline Topping Ingredients:
- ¼ cup brown sugar packed
- 3 large eggs
- 1 tablespoon butter melted
- ¼ cup dark corn syrup
- 1 cup pecans chopped
Instructions
- Preheat the oven to 350 degrees. F.
Graham Cracker Crust Directions:
- Combine the graham cracker crumbs and butter and mix well. Spread out evenly on the bottom of a 9-inch springform pan and press down to compact the crumbs. A flat bottom glass works well for this.
Cheesecake Filling Directions:
- Add the softened cream cheese, sugar, and vanilla to a medium-size bowl and mix with an electric mixer until smooth. Add the eggs, 1 at a time, mixing on low speed until everything is combined. Pour this cheesecake mixture over the crust.
- Bake for 30 minutes.
Pecan Praline Topping Directions:
- Mix sugar and butter until blended. Add eggs and corn syrup and mix until everything is well combined. Add the pecans and mix well.
- After the cheesecake has baked for 30 minutes, remove from the oven and spoon the pecan praline mixture evenly over the top.
- Return the cheesecake to the oven and bake for 40 more minutes or until the pecan mixture has set.
- Leave in the springform pan and cool completely on a wire rack. Refrigerate for at least 4 hours.
- Optional, top with a dollop of whipped cream if desired before serving.
Tanya Hall
would really like to know the adjusted cooking time if i want to make this in individual servings ( 5 oz each in their own little pan) how do i adjust time? thank you Tanya
Sharon Rigsby
Hey Tanya, I’m sorry, but I have never tried baking this cake in a smaller pan, so I am not sure what the baking time would be. I did find this information online in an article by King Arthur Flour on reducing a recipe. “A good rule of thumb is to set your timer for half the time called for in the original recipe. So if a 9″ x 13″ cake takes 50 minutes to bake and you’ve halved the recipe to bake in a 9″ cake pan, set your timer to start checking after 25 minutes. It probably won’t be done by then, but remember: you can always bake something longer, but you can’t unbake it if it’s been in the oven for too long.” This recipe bakes in about 45 minutes, so I’m guessing you might want to start checking at about 15 minutes. Regardless, keep a close eye on it to make sure they don’t burn. I hope you enjoy it! Please let me know how it works out.
All the best,
Sharon
Lisa B.
I followed the recipe and the cake tastes good. It just doesn’t look the way I thought it would. There is a little light brown line a little above the crust. Almost like the cake is divided. It’s just not what o was expecting and I’m wondering if I did something wrong. Like I said, though, it tastes great!
Sharon Rigsby
Hi Lisa, without seeing it, I can’t imagine what the line could be. Do you think your ingredients may have separated? I’m so glad you enjoyed the taste, and I’m sorry I don’t have a better answer.
All the best,
Sharon
Anne Mitchell
If I just wanted to make the “Pecan Praline” topping and use it on a “store-bought” cheesecake, how do I deal with Step 3 under the topping instructions? Or, is what I am contemplating even possible? Thanks for your help — I am a MAJOR fan!
Sharon Rigsby
Hi Anne, that’s a good one, and I’m not sure I have a good answer for you. You would have to figure out some way to cook the pecan mixture and then place it on the cheesecake. Possibly, if you can find a pan the exact size, grease it really well and put the pecan mixture in and bake, then turn it out and put it on your cheesecake, or bake the mixture and then crumble it up and sprinkle it over the top? Honestly, I think it would be easier to just make the cheesecake first.
I’m sorry I couldn’t be more help! Let me know what you end up doing and how it turns out.
All the best,
Sharon
Anne Mitchell
Thanks for your help (and, as always, some of the best recipes EVER)! Will let you know what I decide to do.
Liz
Can I make this with a store bought pie crust?
Sharon Rigsby
Yes, if you are talking about a graham cracker pie crust. I would get a deep dish one if you can.
I hope you enjoy it!
Sharon