Praline Cheesecake

Oxmoor House
16 servings.


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1 cup ground toasted pecans
1/4 cup firmly packed brown sugar
1/4 cup margarine, melted
3 tablespoons all-purpose flour
3 (8-ounce) packages cream cheese, softened
3/4 cup firmly packed brown sugar
1 tablespoon cornstarch
1 (5-ounce) can evaporated milk
3 tablespoons praline liqueur or2 teaspoons vanilla extract
3 eggs
1 (8-ounce) carton sour cream
3 tablespoons sugar
1 egg yolk
1/2 teaspoon vanilla extract
16 pecan halves, toasted


Combine first 4 ingredients, stirring well. Press mixture into bottom of a 9-inch springform pan. Bake at 350° for 15 minutes. Let cool completely on a wire rack.

Beat cream cheese at medium speed of an electric mixer until fluffy. Combine 3/4 cup brown sugar and cornstarch; add to cream cheese mixture, beating well. Add milk and liqueur, beating at low speed until blended. Add 3 eggs, one at a time, beating just until blended. Spoon cream cheese mixture into prepared crust. Bake at 325° for 50 minutes. Remove from oven; increase temperature to 400°.

Combine sour cream, 3 tablespoons sugar, egg yolk, and 1/2 teaspoon vanilla. Spread mixture on top of cheesecake. Bake an additional 5 minutes. Turn oven off. Partially open oven door, and let cheesecake cool in oven 30 minutes. Remove from oven, and let cool on a wire rack. Cover and chill thoroughly. Arrange pecan halves on cheesecake.

Created date

August 2009

Nutritional Information

Calories 495
Caloriesfromfat 70 %
Fat 38.6 g
Satfat 17.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 8.8 g
Carbohydrate 31.1 g
Fiber 0.0 g
Cholesterol 148 mg
Iron 0.0 mg
Sodium 259 mg
Calcium 0.0 mg