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Aunt Peggy's Cheesecake with Praline Topping Recipe

Aunt Peggy's Cheesecake with Praline Topping

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (50)

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Average Rating:

Total Reviews: 50

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  • on June 16, 2010

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    This is a really easy recipe to make, and it turns out wonderful. The cheesecake filling is not the best I've ever had, but it's not bad. I noticed this recipe does not call for a water bath, and my cheesecake came out really cracked. To avoid this, just use a water bath when baking. The praline topping is amazing, better than any fruit topping I've ever had. It was a big hit with the family, and I've made it many times.

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  • on April 06, 2010

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    I made it for easter this year! Everyone loved it!! So easy to make and so good. It is very rich so you can only eat one piece, but its amazing! Thanks Paula I will keep this recipe for years to come.

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  • on March 30, 2010

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    Thanks Paula! Your cheesecake was Easy and the family enjoyed it. My first time Ever making one...your the Best!

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  • on March 19, 2010

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    I made this cheesecake and followed the directions "exactly". To me, it didn't have the traditional creme cheese taste that I've had from other cheesecakes. I also think that the Praline topping "overpowered" any taste that the cheesecake had. I recently watched an episode of Paula and she made this receipe with Chris Rock's Mom. They both ate a piece while it was still warm. I find it does taste somewhat better after it's chilled.

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  • on March 16, 2010

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    This is an easy preparation and unbelievably turns out delicious. Will make this again.

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  • on March 15, 2010

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    I just made this receipe because it looked so good on tv. Cheesecake very easy, good and tasty. However the sauce did not do well for me, maybe I have to try again which I doubt. Praline Sauce turned out very hard after it was put on top cheesecake and put in refrigerator. Cheesecake very hard to cut with sauce and tore apart badly.

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  • on March 15, 2010

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    This was one of the easiest cheesecakes I have ever made and so good excellent recipe. Will be making this one again for my husbands birthday:

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  • on March 14, 2010

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    OM goodness. So delicious and deceptively easy to make. I took another suggestion to toast the pecans for the crust so you should definitely do that. I would also suggest toasting a few extra to add to the praline topping- I added more like a cup since I love pecans. We couldn't wait for it to cool all the way, so we dug right in. AMAZING!!

    One tip: When you're making the sauce on the stove, an easy way to tell if it's ready to take off the heat: when the syrup coats the back of a spoon and barely drips off (similar to the consistency of caramel, it's ready! Handy to have an extra hand to add the vanilla and pecans.

    Thanks again for a winner Paula!!

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  • on March 14, 2010

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    This was simple to make and very good. I used walnuts as I had no pecans. Will add some nuts to the crust next time.

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  • on March 14, 2010

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    I have made this for years - only differ is I add about 1/2 cp of pecans to the crust - OUT OF THE WORLD!!!!!

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