Southern cooking just loves pecans. It must be that buttery, nutty taste and, of course, that crunch. Better yet is when the pecans are coated in brown sugar-caramel sweetness! So, The Bayou Praline Cheesecake does exactly that; it tops the cream, tangy, rich, and pecan-filled cheesecake with a delicious praline sauce, that wouldn’t be out of place at a Mardi Gras party! Even the base is in on the fun with its pecan cookie crumble! The Bayou Praline Cheesecake makes pecan-flavored perfection!


For the crust:

  • 2 cups Pecan Sandies® cookie crumbs
  • 4 tablespoons butter, melted

For the filling:

  • 1 3/4 cups pecans, chopped
  • 3 tablespoons butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 1/4 cups dark brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract

For the praline topping:

  • 4 tablespoons butter
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –In a medium bowl, add the cookie crumbs and 4 tablespoons of the melted butter and mix well to combine.

Step 3 –In the bottom of a 9-inch springform pan, add the cookie crumb-butter mixture and press it down.

Step 4 –Refrigerate the crust until the filling is ready.

Step 5 –On a baking sheet, add the pecans.

Step 6 –Add 3 tablespoons of the melted butter to the pecans and toss to coat.

Step 7 –Toast the pecans in the oven until golden, about 5-8 minutes.

Step 8 –Allow the pecans to cool.

Step 9 –Reserve 1/2 cup of the pecans for the topping.

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Step 10 –Lower the oven temperature to 325 degrees F.

Step 11 –In a bowl of a stand mixer, add the cream cheese, 1 1/4 cups of the brown sugar, and the flour and beat until smooth and combined.

Step 12 –Add the eggs to the cream cheese mixture, 1 at a time, beating well after each addition.

Step 13 –Add 1 teaspoon of the vanilla to the cream cheese mixture and beat to combine.

Step 14 –Add the remaining toasted pecans and stir to combine.

Step 15 –Pour the filling over the cookie crust in the springform pan and spread it out until even.

Step 16 –Bake the cake for 1 hour.

Step 17 –Turn off the oven and open the oven door very slightly, allowing the cheesecake to set, about 30 minutes.

Step 18 –Using a clean knife, loosen the cheesecake from the edges of the springform pan.

Step 19 –Remove the outer rim of the pan.

Step 20 –Let the cheesecake cool to room temperature.

Step 21 –Refrigerate the cake until very cold, about 8 hours.

Step 22 –In a medium saucepan, add the remaining butter, the remaining brown sugar, the heavy cream, and the remaining vanilla.

Step 23 –Place the saucepan over medium heat and bring the cream mixture to a simmer, while whisking.

Step 24 –Cook the cream mixture, while whisking constantly, until thickened, about 3-5 minutes.

Step 25 –Add the reserved 1/2 cup of the toasted pecans and stir to combine.

Step 26 –Let the praline mixture cool.

Step 27 –Drizzle the praline mixture over the cheesecake.

Step 28 –Slice and serve.

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