Walnut Praline Cheesecake Recipe

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Walnut Praline Cheesecake

Lynnda Cloutier


This recipe is from Belinda's restaurant in Portland, Oregon.

pinch tips: How to Measure Ingredients




1 cup graham cracker crumbs
1/4 cup butter, melted, 1/4 stick
2 tbsp. sugar
3 1/2 lbs. cream cheese, room temperature
1/2 lb. dark brown sugar
4 eggs, lightly beaten
1 1/2 tsp. vanilla
6 tbsp. flour
1/2 cup toasted coarsely chopped walnuts
whipped cream and toasted walnut halves for garnish

Directions Step-By-Step

Position rack in middle of oven. Preheat to 350. Generously butter 10 inch springform pan. Mix first 3 ingredients. Press onto bottom of pan. Bake crust 10 minutes and then let cool completely. Beat cream cheese in large bowl until smooth using medium speed of mixer. Add brown sugar and mix thoroughly. Add eggs slowly, beating until well blended. Mix in vanilla. Sift in flour land beat until smooth. Using spatula, fold in chopped walnuts. Pour batter evenly over crust. Bake til golden brown, about 65 minutes. Let cool on rack 1 1/2 hours. Remove springform and chill cheesecake in refrigerator for at least 2 hours. Garnish each serving with a dollop of whipped cream and toasted walnut half. Serves 16 to 20
Belinda’s. Portland, Oregon

About this Recipe

Course/Dish: Cakes