Praline Cheesecake with Pecan Shortbread Crust



Pralines (I make mine the day before I make the cheesecake.)

3/4 cup brown sugar

3 tablespoons butter

3/4 cup sugar

3/4 cup half and half

1 1/4 cups pecans

1/2 teaspoon vanilla


  1. Cook brown sugar, sugar, half and half, and butter over low heat until sugars dissolve and butter melts.
  2. Stir in pecans.
  3. Bring to a boil over medium heat, stir constantly 6-8 minutes or until candy thermometer reads 238°. Remove from heat.
  4. Stir in vanilla and let stand 3 minutes.
  5. Beat with wooden spoon 3 minutes.
  6. Drop by tablespoonfuls onto wax paper. Cool completely.




2 cups pecan shortbread cookies, crushed

3 tablespoons butter, melted


  1. Combine cookie crumbs and butter. Press into bottom and sides of greased 10-inch spring form pan.
  2. Bake at 350° for 8 minutes. Cool.





1 cup crumbled pralines

5 – 8 oz. packages cream cheese

1 3/4 cups sugar

2 tablespoons plain flour

1/2 tablespoon vanilla

4 eggs

1/3 cup whipping cream

1 teaspoon lemon juice

16 oz. sour cream

1/3 cup sugar


  1. Sprinkle praline crumbles over crust.
  2. Beat cream cheese with electric mixer until creamy.
  3. Gradually add sugar, flour, and vanilla. Beat until smooth.
  4. Add eggs, 1 at a time.
  5. Stir in whipping cream and lemon juice.
  6. Pour into crust.
  7. Place spring form pan on foil-lined baking sheet. Bake at 350° for 10 minutes. Reduce heat to 325° for 1 hour 20 minutes. Cool for 1 hour.
  8. Stir together sour cream and 1/3 cup sugar, spread over cheesecake.
  9. Bake at 325° for 10 minutes. Cool.
  10. Cover and refrigerate 8 hours.
  11. Garnish with pralines.



I failed to take a picture of the cheesecake. I found the one above on


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