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Cheesecake with Praline Sauce Recipe

Cheesecake with Praline Sauce

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Average Rating:

Total Reviews: 77

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  • on November 27, 2011

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    Very good cheesecake. Did not disappoint, but could be a light more fluffy? I didn't make the sauce since the cheesecake was already very rich. Thanks to previous reviews suggesting the water bath while baking. I did so with this cake and resulted in only slight crack ing (which sour cream topping covered. I made her pumpkin cheesecake without the water bath which resulted in huge cracking!

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  • on November 24, 2011

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    its yummy! I followed what cakeisyummy said n it was just great! I added a lil more sugar to my topping since i like my dessert sweet!

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  • on August 23, 2011

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    This cheesecake was ahhhhhhmazing and very easy! I followed the recipe exactly but...to bake a cheesecake with no cracks and comes out perfectly done every single time...Do not bake at 350 as the recipe calls for. Bake at 325 for 45 min. in a water bath. Turn the oven off, (do not open the door and leave in for 1 hour. Remove and cool. Perfect every time. Cheesecakes need to bake at a lower temp.

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  • on May 07, 2011

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    Wow, This is the second recipe I tried of Paula's and I was not happy with the outcome. After doing research of cheesecake do's and don'ts... this recipe sadly if FULL of don'ts! 1 egg per package of cream cheese rule. Do not overbeat. Do NOT set oven temp over 325 degrees.
    This cake came out spongey, too sweet, gritty, full of air. Following the directions to a T, just an overall nasty taste, like I was eating a sweet egg casserole.
    I was totally shocked after researching and ever trying Paula's Pumpkin CheeseCake, which was a major hit at home, work and church. I thought 'this can't go wrong, it's Paula!' Boy was I fooled! If you have taste buds for this gritty textured, sweet cheese eggy spongebake, then this is the recipe for you! Sorry, Paula, this one need overhauling BAD!

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  • on March 13, 2011

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    I've made many cheesecakes and this one was probably the easiest. And still turned out fabulous! It's a heavier cake though unlike some that are nice and fluffy. The problem with this recipe is the praline sauce. It was like thick candy with little flavour. Disappointing. I made this with low fat cream cheese which was fine, but for the sour cream topping my fat free sour cream was just too runny. I ended up scooping a whole bunch off and popping it back into the oven for double the time. Then it was ok.

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  • on November 27, 2010

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    Really great cheesecake recipe (the sour cream topping really takes it to a new level, but the praline sauce isn't very good, so I've modified it by adding butter and sea salt, which cuts the sickening-sweet corn syrup taste. Anyway, I get lots of compliments on this one every time I make it, and it's often requested during the holidays.

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  • on November 20, 2010

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    and have an awesome tasty Thanksgiving

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  • on November 21, 2008

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    I first made this cheescake a 4 years ago for a Holiday (might have been Thanksgiving. It was my first time EVER making a cheesecake from scratch. It came out so good and my family asks me to make it for every holiday now!

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  • on March 06, 2007

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    This was a great recipe. We are a low fat household, so I used nefatel cream cheese (reduced fat recipe was a hit with the family. The praline sauce puts it over the top for that special occasion.

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  • on February 19, 2007

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    the layers of the cheesecake take it to a whole new level!

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