Praline Cheesecake Recipe

By Griselda M., last updated on May 19, 2022

Are you a pecan lover? Me too! So please get comfortable and ready, because we’re about to give the secret Praline Cheesecake Recipe from all time.

I know, you may have heard this before, but believe me… we like to do every little detail with love and dedication. We have the best homemade praline recipe made from scratch, which brings extra value to your cheesecake.

Firstly, we’ll tell you how to make your own pecan praline, then you can scroll down and keep reading to print your Praline Cheesecake Recipe.

Jump to Recipe

Make your Own Pecan Praline

Considered a confection with a history behind it, it’s made with sugar, milk, corn syrup, butter, and pecan halves. Its origins date back to the 17th century. According to the records, it was created by Chef Clement Lassagne in France.

But as a fact, the original French Praline recipe used almonds instead of pecans. When the French brought the recipe to Louisiana, during this time, they decided to switch the almonds for pecans. And the reason was because of the plenty of pecan trees they have in the southern states.

Recipes are different in the whole country. Depending on the region, the amount and type of the ingredients may vary. Here we have one of the tastiest praline recipes.

These Are the Ingredients You’ll Need:

• 1/2 cup of brown sugar
• 1/4 cup of heavy cream or half and half
• 4 tbsp of butter
• a pinch of baking soda
• 1 tsp of vanilla extract
• 1/2 cups of whole pecans

Step-by-Step

Step #1: Mixing and cooking time!

Take a heavy saucepan at medium heat and combine all the ingredients -except the pecans-. Stir the mixture until it boils. Once this happens, turn the heat down to low. Keep stirring.

Step #2: Let’s get it creamy.

Using a candy thermometer, cook the mixture until it reaches 115 degrees Celsius. After that, remove from the heat. Keep stirring until it begins to thickens -you will have a creamy texture-.

Step #3: Let it cool.

Drop your creamy mixture onto parchment paper or onto a buttered pan. You can use a spoon or an ice cream scoop. Let it cool.

Step #4: Ready to use or eat.

Once your pecan pralines are ready, you can eat them or use them to accompany with favorite dessert. In this post, its role will be to be the protagonist of our cheesecake of the day.

So if you would like to see the process of the most famous praline recipe from America, take a look at this video:

Praline Cheesecake

Oh boy! Here comes the secret recipe from all time! If you are one of us; a pecan praline lover and a cheesecake lover, then get ready to blow your mind with this creamy delight.

For this recipe, I’ve used both cream cheese and butter, homemade pecan praline, and whipped cream to top it. Make sure you use good quality products, so you want to avoid artificial ingredients.

Are you ready to print your recipe? Let’s go!

Equipment

• Oven
  Electric mixer
  Medium bowl
  Springform Pan
  Parchment paper
  Heatproof spatula
  Saucepan

Ingredients

For the Crust

• 2 cups pecan cookies crumbs
• 4 tbsp melted butter
• For the Filling
• 1 3/4 cups pecans chopped
• 3 tbsp melted butter
• 24 ounces softened cream cheese or 3 packages
• 1 1/4 cups brown sugar
• 2 tbsp flour all-purpose
• 4 large eggs room temperature
• 1 tsp vanilla extract

For the Praline Topping

• 1/2 cup brown sugar
• 4 tbsp butter
• 1/4 cup heavy cream or half and half
• 1 pinch baking soda
• 1 tsp vanilla extract
• 1/2 cup pecans chopped

Instructions Step by Step

1. In a medium mixing bowl, combine the crumbs with the melted butter and mix well. Pour and press into the bottom of a springform pan. Meantime, get it into the refrigerator.
2. On a baking sheet, combine the pecans and the other melted butter and bake them at 180 degrees Celsius until golden. This will take about 5 or 8 minutes. Remove from the oven and let it cool aside.
3. Meanwhile, beat the cream cheese using an electric mixer, add the 1/4 cup of brown sugar and the flour. Beat until smooth texture. Then pour 1 egg at a time, making sure they mix well at intervals.
4. At the lowest level of your electric mixer, add the vanilla extract and the toasted pecans.
5. Get your springform pan with the crust out of the fridge and pour the mixture. Shake to remove the bubbles and bake at 170 degrees Celsius for 60 minutes.
6. Turn off the oven and open the door slightly. Leave it there for another 15 minutes.
7. Remove the cheesecake from the oven and let it cool at room temperature. Once is completely cool, then refrigerate for 3-8 hours.
8. Top your cheesecake with your caramel praline and some whipped cream. Cut it into pieces, serve and enjoy.

Praline Topping

1. Take a heavy saucepan at medium heat and combine all the ingredients -except the pecans-. Stir the mixture until it boils.
2. Once this happens, turn the heat down to low. Keep stirring.
3. Using a candy thermometer, cook the mixture until it reaches 115 degrees Celsius. After that, remove from the heat. Keep stirring until it begins to thickens -you will have a creamy texture-.
4. Drop your creamy mixture onto parchment paper or onto a buttered pan. You can use a spoon or an ice cream scoop. Let it cool.
5. Once cool, you can top your cheesecake with it.

In case you don’t have pecans and you want to replace them, you can try doing it with almonds. You’ll be returning to its origins in France.

Final Words

Praline itself it’s delicious, isn’t it? The point here is to mix both recipes and get the greatest cheesecake ever. In case you’ll want to replace the pecans for almonds, take a look at Gemma’s Bigger Bolder Baking Recipe.

Let me tell you that in conclusion… pralines are one treat you don’t want to miss. And believe me, this cheesecake will surely satisfy your sweet palate.

Did you make these recipes? Please don’t hesitate in sharing your comments with us!

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