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Praline-Crusted Cheesecake

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“This was featured in Southern Living magazine as "Dessert of the Month". It is described as a buttery cookie-and-praline crust beneath a dense, creamy filling. I would agree. I love cheesecake and it is one of the best I have made. It was also very beautiful. I know that this is a pretty detailed recipe, but it is worth the effort for a special occasion.”

Ingredients Nutrition


  1. Cheesecake: Combine cookie crumbs and butter.
  2. Press into bottom and up sides of a greased 10-inch springform pan.
  3. Bake at 350 degrees for approx 8 minutes.
  4. Cool on a wire rack.
  5. Sprinkle coarsely crumbled pralines over crust.
  6. Beat cream cheese at medium speed with a heavy duty electric mixer until creamy.
  7. Gradually add 1 3/4 cups sugar, flour, and vanilla, beating until smooth.
  8. Add eggs and egg yolks, 1 at a time, beating just until yellow disappears.
  9. Stir in whipping cream and lemon rind.
  10. Pour in crust.
  11. Place on a foil-lined baking sheet.
  12. Bake at 350 degrees on lower oven rack 10 minutes.
  13. Reduce oven temperature to 325 degrees, and bake 1 hour and 20 minutes or until almost set.
  14. Cool on wire rack 1 hour.
  15. Stir together sour cream and 1/3 cup sugar; spread over cheesecake.
  16. Bake at 325 degrees for 10 minutes.
  17. Cool on wire rack.
  18. Cover and chill 8 hours.
  19. Remove sides of pan.
  20. Garnish, if desired with pralines.
  21. Pralines: Butter bottom of a heavy 3-quart saucepan.
  22. Cook brown sugar and next 3 ingredients in saucepan over low heat, stirring constantly, until sugars dissolve; stir in pecans.
  23. Bring to a boil over medium heat; cook, stirring occasionally, 6 to 8 minutes or until a candy thermometer registers 238 degrees (soft ball stage).
  24. Remove from heat.
  25. Stir in vanilla; let stand 3 minutes.
  26. Beat with a wooden spoon 3 minutes or until mixture begins to thicken.
  27. Working rapidly, drop by tablespoonfuls onto wax paper.
  28. Let stand until firm.

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