Dessert

Southern Pecan Praline Cheesecake Recipe

ByLily Monroe December 2, 2025December 2, 2025

Introduction

Southern Pecan Praline Cheesecake is a rich and decadent dessert that combines a classic creamy cheesecake with a buttery, nutty pecan praline topping. Perfect for special occasions or a sweet treat anytime, this recipe brings a slice of Southern comfort to your table.

A slice of layered dessert with three visible parts: the bottom layer is a light brown crumbly crust, the middle layer is a thick creamy pale yellow filling, and the top layer is a darker brown textured topping with a crunchy, nutty look. On top of the slice is a dollop of white whipped cream. The slice sits on a white plate decorated with green holly leaves and red berries. Behind the plate is the rest of the dessert on a white cake stand with a detailed edge, showing the same three layers clearly. The background has a white marbled surface and a green Christmas tree decoration with red spots. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cups graham cracker crumbs
4 tablespoons unsalted butter, melted
3 (8 oz) packages cream cheese, softened
¾ cup granulated sugar
1 teaspoon vanilla extract
3 large eggs (for cheesecake filling)
¼ cup packed brown sugar
3 large eggs (for praline topping)
1 tablespoon butter, melted
¼ cup dark corn syrup
1 cup pecans, chopped

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: Make the crust by combining graham cracker crumbs and melted butter in a bowl. Press the mixture evenly into the bottom of a 9-inch springform pan using a flat-bottomed glass to compact crumbs firmly.
Step 3: In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract with an electric mixer until smooth. Add the 3 eggs one at a time, mixing on low speed after each addition until fully combined.
Step 4: Pour the cheesecake filling over the prepared crust and smooth the top. Bake for 30 minutes.
Step 5: While cheesecake bakes, prepare the pecan praline topping. In a bowl, blend brown sugar and melted butter. Add 3 eggs and dark corn syrup, mixing well until combined, then stir in the chopped pecans.
Step 6: Remove cheesecake from oven after 30 minutes. Spoon the pecan praline topping evenly over the cheesecake surface.
Step 7: Return cheesecake to the oven and bake for an additional 40 minutes or until the pecan topping is set.
Step 8: Cool the cheesecake completely in the springform pan on a wire rack. Refrigerate for at least 4 hours before serving.
Step 9: Optionally, add a dollop of whipped cream on each slice before serving for extra indulgence.

Tips & Variations

Use a water bath during baking to prevent cracking in the cheesecake.
Swap dark corn syrup for maple syrup or honey for a different flavor twist.
Toast the pecans lightly before mixing into the praline topping to enhance their flavor.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. To reheat, let slices come to room temperature or warm briefly in a low oven. Do not freeze the cheesecake as the praline topping texture may change.

How to Serve

A close-up image of a cheesecake sliced to show its layers on a white marbled surface. The bottom layer is a dark brown crumbly crust, topped by a thick, smooth, pale cream cheesecake layer. On top of the cheesecake is a thin, glossy caramel layer, which is covered with a generous amount of whole pecans and small pecan pieces, giving the top a textured, nutty look. The rich colors and textures of the layers are clear and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, you can prepare the cheesecake and refrigerate it for up to 24 hours before serving. Just be sure to cover it well to prevent it from drying out.

How do I prevent the cheesecake from cracking?

To minimize cracking, avoid overmixing the batter, bake with a water bath if possible, and allow the cheesecake to cool gradually in the oven with the door slightly open after baking.