Praline Sauce

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

Preparation 15 mins
Cook Time 5 mins
Total Time 0:20


  • 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°.
  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.


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