Praline-Crusted Cheesecake
A rich, creamy cheesecake with a praline crust and caramelized praline topping, perfect for special occasions or when you crave a decadent dessert.
Ingredients
- 2 cups crushed shortbread cookies ⓘ
- 3 tablespoons butter or margarine
- 4 Pralines, coarsely crumbled ⓘ
- 5 (8 oz.) packages cream cheese, softened ⓘ
- 1 3/4 cups sugar ⓘ
- 2 tablespoons all-purpose flour ⓘ
- 1 1/2 teaspoons vanilla extract ⓘ
- 4 large eggs ⓘ
- 2 egg yolks ⓘ
- 1/3 cup whipping cream ⓘ
- 1 teaspoon grated lemon rind
- 2 (8 oz.) containers sour cream ⓘ
Instructions
- Combine crushed shortbread cookie crumbs and melted butter; press into the bottom and up sides of a greased 10-inch spring-form pan.
- Bake at 350°F for 8 minutes; then cool on a wire rack.
- Sprinkle coarsely crumbled Pralines over the cooled crust.
Tips & Substitutions
For a richer flavor, consider using a mixture of different shortbread cookies or adding a pinch of sea salt to the crust. If you can't find Pralines, you can substitute with chopped pecans or walnuts. Ensure the cream cheese is at room temperature for smooth blending. When mixing the filling, avoid overmixing to prevent cracks in the cheesecake.
Serving Suggestions
Serve the cheesecake chilled, topped with additional crumbled Pralines for added crunch. It pairs beautifully with fresh berries or a drizzle of caramel sauce. For a complete dessert experience, consider serving with a scoop of vanilla ice cream or alongside a slice of Buttermilk Lemon Pound Cake for a delightful contrast.
Storage & Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to five days. To freeze, wrap individual slices tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before serving. Reheat in a low oven if desired, but it's often best enjoyed chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Praline-Crusted Cheesecake contains roughly 1226 calories, with 20g protein, 55g carbohydrates, and 79g fat. It is an excellent source of protein (40% of the Daily Value), vitamin A (38% of the Daily Value), and iron (33% of the Daily Value), and a good source of vitamin C and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance. Just ensure it's fully cooled before refrigerating. The flavors deepen as it sits, making it an excellent make-ahead dessert.
What can I use instead of sour cream?
Greek yogurt is a great substitute for sour cream in this recipe, offering a similar tangy flavor and creamy texture. You can also use a mix of cream cheese and a little milk if you're looking for a different flavor profile.
How do I prevent cracks in my cheesecake?
To minimize cracks, bake in a water bath and avoid overmixing the batter. Also, allow the cheesecake to cool gradually in the oven with the door ajar to prevent sudden temperature changes, which can cause cracks.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).