Praline Cheesecake

Oxmoor House
12 to 16 servings


+ Add To Shopping List
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup chopped pecans, toasted
1/4 cup butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 cup firmly packed light brown sugar
1 (5.33-ounce) can evaporated milk
2 tablespoons all-purpose flour
3 eggs
1 1/2 teaspoons vanilla extract
1 cup pecan halves, toasted


Combine first 4 ingredients, mixing well. Press mixture into bottom and 1 1/2 inches up the sides of a 9-inch Springform pan. Bake at 350° for 5 minutes.

Beat cream cheese at medium speed of an electric mixer until light and fluffy. Gradually add sugar, milk, and flour, mixing well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Pour into prepared pan. Bake at 350° for 55 to 60 minutes.

Let cool in pan 30 minutes. Loosen and remove sides of Springform pan; cool completely. Cover loosely, and refrigerate overnight.

Before serving, arrange pecan halves on top of cheesecake. Serve with warm glaze.

Created date

February 2010