Pecan Praline Cheesecake

Prep Time:
1 hr
Cook Time:
50 mins
Total Time:
1 hr 50 mins
A word from the cook
You will need about 200g pecans for this recipe. Reserve about 12 for decoration. Cheese cake is quite rich, cut in slender wedges.

Crumb Crust
125g wheatmeal biscuits, crushed (about 16)
60g butter, melted

750g packaged cream cheese
2 tspns vanilla
1 1/4 cups brown sugar, firmly packed
3 eggs
2 tblspns plain flour
1 cup finely chopped pecans

1/2 cup brown sugar, firmly packed
60g butter
300ml jar thickened cream
12 pecans

Pecan Praline
1/2 cup sugar
2 tblspns water
1/2 cup pecans


Crumb Crust

  1. Combine crumbs and butter in bowl, mix well.
  2. Press over base of 23cm springform pan, refrigerate 30 minutes.
  3. Pour filling into Crumb Crust, bake in moderate oven 50 mins or until it is set; cool, cover, refrigerate overnight.
  4. Remove from springform pan, place onto serving plate.
  5. Pour hot topping over cold cake, spread to edges.
  6. When Topping is cold, decorate with whipped cream and the 12 pecans.
  7. Sprinkle with Pecan Praline.


  1. Beat cream cheese and vanilla until smooth, add brown sugar, beat until smooth.
  2. Beat in eggs one at a time, then flour.
  3. Stir in pecans.


  1. Combine brown sugar and butter in pan; stir over low heat without boiling for about 5 minutes or until smooth and thick; use while hot.

Pecan Praline

  1. Combine sugar and water in pan, stir over low heat until sugar is dissolved, boil rapidly without stirring until mixture turns light golden brown, about 5 minutes.
  2. Add pecans, pour onto greased oven tray.
  3. When set, chop as finely as desired.
  4. Store any excess Praline in an airtight jar for future use.


0 Notes