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 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.
If you are looking for holiday dessert ideas, you might also be interested in these recipes:
Easy No-Bake Cranberry Cheesecake
Dot’s Ultimate Southern Pecan Pie
Easy Southern Sweet Potato Pie
Need more ideas, check out all of my dessert recipes by clicking on this link!
How to make Southern Pecan Praline Cheesecake
To make Southern Pecan Praline Cheesecake, 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.
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, 1 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.
| Prep Time | 10 minutes |
| Cook Time | 70 minutes |
| Passive Time | 4 hours |
| Servings | 12 servings |
- 1-1/4 cups graham cracker crumbs
- 4 Tbsp unsalted butter melted
- 3-8 oz packages cream cheese softened
- 3/4 cup granulated sugar
- 1 tsp vanilla
- 3 large eggs
- 1/4 cup brown sugar packed
- 3 large eggs
- 1 Tbsp butter melted
- 1/4 cup dark corn syrup
- 1 cup pecans chopped
Ingredients Graham Cracker Crust Ingredients:
Cheesecake Filling Ingredients:
Pecan Praline Topping Ingredients:
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- 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, 1 at a time, mixing on low speed until everything is combined. Pour this cheesecake mixture over the crust.
- Bake for 30 minutes.
- 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.
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