Cheesecake with Praline Sauce

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Cheesecake with Praline Sauce Cheesecake with Praline Sauce

Servings: 10 to 12
Prep Time: 5 hours 10 min
Cook Time: 1 hour 10 min
Difficulty: Moderate

Ingredients Add to grocery list

1 1/2 cups graham cracker crumbs
4 tablespoons granulated sugar
1/4 cup (1/2 stick) melted butter

three 8-ounce packages cream cheese, at room temperature
1 cup granulated sugar
5 eggs
1 tablespoon vanilla extract

1 1/2 cups sour cream
4 tablespoons granulated sugar
1 teaspoon vanilla extract

Praline Sauce:
2 tablespoons light brown sugar
2 tablespoons cornstarch
1 cup dark corn syrup
1/2 cup chopped pecans
1 teaspoon vanilla extract





Preheat the oven to 350 degrees.  For the crust, stir together the graham cracker crumbs, sugar, and butter.  Pat this mixture into the bottom and sides of a 9-inch spring form pan.

Make the filling: 
In a large bowl, beat together the cream cheese and granulated sugar.  Beat in the eggs, one at a time, and then beat in the vanilla.  Pour the filling into the crust and bake for 1 hour.  Remove the cake from the oven and cool for 10 minutes. 

Meanwhile, make the topping: 
In a bowl, mix the sour cream, sugar, and vanilla until well blended.  Spread this mixture over the warm cake and return to the oven for 4 minutes. 

Let the cake cool to room temperature in the pan, then cover with plastic wrap and refrigerate for at least 4 hours or overnight. 

At serving time, use a table knife to loosen the cake from the pan.  Remove the sides of the pan and place the cake on a platter, leaving it on pan bottom. 

To make the praline sauce, in a small heavy saucepan stir together the brown sugar and cornstarch.  Stir in the corn syrup and cook over medium heat, stirring constantly, until thick.  Remove the pan from the heat and stir in the nuts and vanilla.  Cool slightly. 

Serve the cheesecake, passing the sauce in a bowl with a small ladle.  Store any leftovers in the refrigerator.

Recipe courtesy Paula Deen

Show: Paula's Home Cooking Episode: Sugar and Spice
          Watch Paula on Food Network

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Reader Comments:


Made this cheesecake for New Year's Eve party. It was a BIG hit. Everyone loved it.

By Agnes Weletok on January 04, 2014


Sweet and delightful!

By William Brough on October 20, 2012


Paula, Very good, but what do you think of these suggestions? I have always thought that a few minor changes in a cheesecake recipe would be very interesting. For instance ginger snap cookies instead of graham crackers, brown sugar instead of white and rum flavor instead of vanilla. I think I try that. Thanks for everything Love & Light Darlynn

By Darlynn Bowman on June 26, 2012


I made it and it was so good i had to make another one. And the praline sauce was good.Your the greatest Paula......

By lupita on April 26, 2012


This cheesecake recipe is the one that I make for all holidays. I usually top it with cherries or apple pie filling. It is creamy and delicious. I bake it in a water bath and it does not crack. To me, this the ultimate cheesecake.

By Karen on January 24, 2012


Hi Betsy, This is the recipe you're looking for:

By Jonathan Able on July 21, 2011


I was just watching your show, and you held up a cheese cake without crakes with foild around. what are the exact instructionsfor this ?? My cheese cakes always crack! I was in the kitchen and missed the complete instructions. Thanks in advance for you timely response.

By Betsy on July 15, 2011


By Noga Orange on May 19, 2011


I first saw this when the program aired and have made it several times for parties and gatherings and it has always been a hit. If you didn't care for the sauce it can be served with cherries or just plain. Always a big hit. Thanks Paula

By Sylvia Littlefair on March 30, 2011


Topping tastes great but hardened after cooling and was very difficult to eat.

By Wendy McMurray on February 16, 2011


This is so beautiful and looks extremely delicious! Old fashion Cheesecake is my ultimate favorite dessert!

By Sandra@Sandra's Easy Cooking on February 08, 2011


Easy to make and so good!

By Anonymous on April 16, 2010


BEST and Easiest Cheese to Make!!! Everybody Loves it!

By Anonymous on November 23, 2009

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