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Chocolate Cheesecake with Praline Sauce

    This chocolate cheesecake is chocolatey and creamy and has a slightly tart edge to it! This decadent treat has a rich and creamy texture that melts in your mouth. It’s made with only the best ingredients and it’s easy to make.

    Chocolate Cheesecake with Praline Topping 33

    This Chocolate Cheesecake with homemade Graham Cracker crust and Praline Topping is such a showstopper!

    Chocolate Cheesecake Recipe

    Who doesn’t love chocolate cheesecake? It’s one of the most delicious desserts in the world. Some people are intimidated by making cheesecake at home but with this recipe, it is simple to make and it is worth every decadent bite.

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    How to store chocolate cheesecake?

    When your cheesecake is cooled and ready to be stored, you want to make sure it is wrapped well in plastic wrap or placed inside of an airtight container. The cheesecake will need to be kept in the refrigerator. It is important that whenever you are not serving the cheesecake that it is kept cold.

    It will keep fresh, when stored properly, for up to 7 days. If you want to make sure the cheesecake lasts longer, you can move it to the freezer.

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    Can I Freeze this Cheesecake?

    You can freeze chocolate cheesecake but you will need to make sure it is wrapped well in plastic wrap or placed inside your favorite freezer-safe, airtight container. The cheesecake can be frozen for up to three months. I like to freeze the cheesecake in individual slices so that it is easy to only have a piece or two instead of having to take out the whole pie.

    If you place the cheesecake slices in the freezer and let the slices freeze for about an hour, you can easily wrap each slice in plastic wrap or place it in an airtight container. By freezing the cheesecake first, it makes it so that it does not stick to the plastic wrap.

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    How to Defrost Cheesecake?

    The chocolate cheesecake will defrost in the refrigerator. It can also be set on the counter for a few hours until it is no longer frozen. If you have wrapped the cheesecake in plastic wrap, you will want to remove the wrap before thawing. If not, the cheesecake will still to the plastic.

    I think that if I can make an amazing dessert, then so can you. There is no need to be an “expert” to bake something wonderful.

    Check out these recipes with a Praline Twist:

    This recipe is part three of a three-part series including Homemade Graham Crackers and Chocolate Kahlua Cheesecake.

    Graham Cracker Praline Cheesecake
    Chocolate Cheesecake with Praline Sauce Collage
    Yield: 16

    Praline Sauce

    Praline Sauce

    Enjoy the sweet caramel flavors of this praline topping filled with pecans to top your beautiful Chocolate Cheesecake.

    Prep Time 15 minutes
    Cook Time 5 minutes
    Total Time 20 minutes


    • Prepared Chocolate Kahlua Cheesecake
    • 1 1/2 sticks unsalted butter
    • 3/4 cup dark brown sugar
    • 1/2 cup heavy cream
    • 1/4 teaspoon salt
    • 2 cups pecans (8 ounces)


      1. Remove your cheesecake from the fridge. Leave it covered to prevent condensation from forming on the cake and let it come to room temperature as you make your topping.
      2. Preheat the oven to 350 F.
      3. Combine the butter and brown sugar in a medium-sized saucepan and cook over medium-low heat. Stir until it’s smooth. Add in the heavy cream and salt and bring to a boil. Simmer just until slightly thickened. Do not let it cook for more than 3 minutes or it will harden as it cools instead of staying soft. Let the caramel cool.
      4. Coarsely chop the nuts and spread them on a rimmed baking sheet and toast for about 8 minutes, until they are lightly browned and fragrant. Transfer the pecans to a work surface and let them cool then stir them into the cooled caramel.
      5. Top your cheesecake and impress your family and guests. Chocolate Cheesecake with Praline Topping 33


    Praline topping recipe from Food and Wine

    Did you make this recipe?

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    Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

    Karyn Granrud

    Karyn Granrud

    I'm Karyn, a mom and wife, and I founded this little baking blog. Baking and making desserts have been my passion since I was a kid. I love experimenting with different flavors and sharing delicious recipes with all of you. Read more.

    32 thoughts on “Chocolate Cheesecake with Praline Sauce”

    1. “There is no need to be an “expert” to bake something wonderful.”… I LOVE this so much!!! Thank goodness it’s true or I’d have to eat plain old un-wonderful food all the time! Haha! I enjoyed looking over your recipe and it DID inspire me! I may have to try my hand at my very first real (adult) cheesecake too! 🙂 Thanks for the inspiration!

    2. Yum! Your photos are wonderful! I’ve had to, just HAD to, share this on facebook and have also pinned it. You know, I just start to like Martha, then she goes and shows how arrogant she really is and how much disdain she has for all us common folk, and that’s it! Takes awhile for me to like her again. I don’t know where she gets that arrogance from, tho’. She comes from common stock, just like the rest of us.

      1. I think she just had a bee in her bonnet that day. I’m sure there was an incident that we don’t know about and she just let it get the better of her. I know she works with a lot of bloggers and has them on as guests from time to time.

    3. This praline topping is amazing! I have made this a couple of times already & it has been a big hit. Thanks for the recipe, you’ve made me a hero!! The praline topping pairs perfectly with the chocolate cheesecake – love at first bite.

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