Paula Deen Cheesecake Recipe

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Cheesecake has always held a special place in my heart, and Paula Deen Cheesecake recipe takes this classic dessert to an entirely new level. Known for her Southern charm and rich, indulgent recipes, Paula Deen delivers a creamy and decadent cheesecake, and you can bring it home with this amazing recipe.

I still remember the first time I made it; it was my sister’s birthday, and I wanted to surprise her with something extra special. I spent the afternoon in the kitchen, carefully pressing the buttery graham cracker crust into the pan and whisking the rich, creamy filling until it was perfectly smooth. It felt like crafting a work of art in my kitchen!

This cheesecake is inspired by the comforting, indulgent flavors of her upbringing in Savannah, Georgia. It is as much about creating memories as it is about satisfying your sweet tooth.

What I love most about this recipe is how versatile it is you can top it with fresh fruit, drizzle it with caramel, or even add a swirl of chocolate or fruit preserves for a personalized touch.

Every time I make it now, I think of that day and how this cheesecake brightened up my sister’s face and became a family favorite. Let me share with you how I make this Southern classic my own!

What's In The Post

Equipment Required

Springform Pan: I always use a springform pan to give the cheesecake its classic shape and to make it easy to release after baking.
Mixing Bowls: I keep separate bowls ready for mixing the crust and the filling to stay organized.
Electric Mixer: An electric mixer is my go-to for ensuring the cream cheese filling turns out smooth and creamy without any lumps.
Spatula: I use a spatula to scrape down the sides of the bowl and spread the filling evenly over the crust.
Measuring Cups and Spoons: Measuring cups and spoons help me measure each ingredient accurately, especially for the crust and filling.
Food Processor: I crush the graham crackers in a food processor to get a fine, even texture for the crust.
Roasting Pan: To keep it moist and prevent cracks, I place the cheesecake in a water bath using a roasting pan.
Aluminum Foil: I wrap the springform pan in foil to keep water from leaking into the cheesecake.
Wire Rack: After baking, I let the cheesecake cool on a wire rack to avoid condensation forming underneath.

Paula Deen Cheesecake With Praline Sauce

Paula Deen Cheesecake Ingredients & Substitutions

Note: The ingredients mentioned in this section make 7 portions of Paula Deen’s Cheesecake. You can always change and adjust the quantities of the ingredients according to your need for the number of servings you wish to make.

1½ Cups Graham Cracker Crumbs: I often use crushed digestive biscuits or vanilla wafer cookies for a slightly different flavor.
½ Stick Melted Butter: For me, margarine or coconut oil works perfectly in place of butter, providing a similar texture. For a richer flavor, I sometimes use browned butter, which adds a nutty aroma to the crust.
5 Eggs: When I want to skip eggs, I use a flaxseed meal or chia seed gel (1 tablespoon mixed with 3 tablespoons of water for each egg). Reducing the eggs by one can also result in a slightly denser cheesecake, which I enjoy sometimes.
1½ Cups Sour Cream: I substitute sour cream with Greek yogurt for a tangy yet lighter option. Another great alternative is cream cheese thinned with a splash of milk to maintain the cheesecake’s creamy consistency.
1 Cup Plus 8 Tablespoons Granulated Sugar (Divided): I think coconut sugar or maple sugar are excellent replacements for granulated sugar, giving the cheesecake a deeper flavor.
3 (8 oz) Packages of Cream Cheese At Room Temperature: Mascarpone cheese makes a great substitute for cream cheese, lending a richer, creamier texture.
2 Tablespoons Light Brown Sugar: When I’m out of light brown sugar, I use dark brown sugar for a more pronounced molasses flavor. Coconut sugar is another natural option that works wonderfully in this recipe.
2 Tablespoons Cornstarch: Arrowroot powder or tapioca starch can replace cornstarch in equal quantities without changing the texture. In a pinch, I use all-purpose flour but slightly reduce the amount.
1 Cup Dark Corn Syrup: I mix molasses with honey or maple syrup to replace dark corn syrup, which gives a similar consistency and flavor. Golden syrup or agave syrup also work as great substitutes.
½ Cup Chopped Pecans: Walnuts, almonds, or hazelnuts can easily replace pecans for a different nutty flavor. For a nut-free alternative, I use sunflower or pumpkin seeds to keep the crunch.
2 Teaspoons Vanilla Extract: Vanilla bean paste adds an intense vanilla flavor, which I love. I also experiment with almond extract or a blend of vanilla and maple extract for unique flavor profiles.

Preparation And Cooking Time

Preparation Time	Cooking Time	Total Time
5 Hours 10 Minutes	1 Hour 10 Minutes	6 Hour 20 Minutes

How To Make Paula Deen Cheesecake At Home

Step 1

In a mixing bowl, combine the melted butter and sugar with the crushed graham crackers. Mix them thoroughly.

Step 2

Press this mixture evenly into the bottom of a springform cake tin, forming the crust layer. Make sure it’s tightly packed to create a sturdy base for the cheesecake.

Step 3

Next, in a separate bowl, take cream cheese and add sugar to it.

Step 4

Add eggs to the mixture and mix well.

Step 5

Add two teaspoons of vanilla extract.

Step 6

Once your filling is ready, carefully pour it over the graham cracker crust in the springform pan, spread it evenly.

Step 7

Place the pan in the preheated oven and bake for approximately 40 minutes, or until the edges are set but the center remains slightly wobbly.

Step 8

For the cream topping, mix sour cream and sugar in another bowl.

Step 9

Add vanilla essence to the bowl.

Step 10

Using a blender, blend the cream mixture.

Step 11

Generously layer the cake with the prepared cream.

Step 12

Then, to make the praline sauce, in a small heavy saucepan stir together the brown sugar and cornstarch.

Step 13

Stir in the corn syrup.

Step 14

Cook over medium heat, stirring constantly, until thick.

Step 15

Remove the pan from the heat and top it with nuts and one teaspoon of vanilla. Cool slightly.

Step 16

Slice the cheesecake, drizzle it with the sauce, and top it with cherry. Your Paula Deen Cheesecake will be ready!

Expert Tips That I Recommend

I always bake the cheesecake in a water bath by placing the springform pan inside a roasting pan with hot water. This keeps the moisture levels high and prevents cracks. Wrapping the pan in aluminum foil ensures no water seeps in.
Using room-temperature cream cheese, eggs, and sour cream helps the batter mix smoothly, giving the cheesecake a silky texture without lumps.
When mixing the filling, I beat just until combined to avoid incorporating too much air, which can cause the cheesecake to rise and fall unevenly.
To get clean slices, I dip my knife in warm water and wipe it clean between each cut.
After baking my cheesecake, I like to leave it in the oven with the door open for about 30 minutes. This slow cooling process helps prevent cracks and ensures a smooth, flawless finish.
I always make sure to use room temperature eggs when baking. This helps create a stable emulsion and ensures a smoother, more consistent texture in my recipes.

FAQs About Paula Deen Cheesecake

Why is your cheesecake cracked on top?

Cracking can happen if the cheesecake is overbaked or baked at too high a temperature. To prevent this, bake at a low temperature and avoid opening the oven door frequently. Also, letting the cheesecake cool slowly in the oven can help avoid cracks.

Why is your cheesecake too soft or runny?

If your cheesecake is too soft, it could be due to underbaking or not using enough cream cheese. Ensure you follow the recommended baking time and use full-fat cream cheese for a firmer texture.

Why did your cheesecake sink in the middle?

A sunken center can occur if the cheesecake is overbeaten or overcooked. Mix the batter gently, and avoid overbaking. Make sure the cheesecake has cooled properly before removing it from the pan.

Why does your cheesecake taste too eggy?

An overpowering egg flavor may result from using too many eggs or overmixing them into the batter. Use the exact number of eggs in the recipe and mix them in gently to avoid this issue.

Why is your cheesecake too dense?

If the cheesecake is too dense, it could be due to overmixing the batter or using too much cream cheese. Be sure to mix just until everything is combined and measure ingredients accurately.

Why did your cheesecake turn out grainy?

A grainy texture often occurs if the cream cheese isn’t softened properly before mixing. Always allow the cream cheese to come to room temperature for smooth incorporation into the batter.

Why is your cheesecake not set properly?

If your cheesecake isn’t set, it might be due to underbaking or using a recipe that didn’t call for the right ratio of ingredients. Be sure to bake the cheesecake long enough and let it chill in the fridge for several hours or overnight to fully set.

Why did your cheesecake have an uneven texture?

An uneven texture can be caused by overmixing or not properly incorporating the ingredients. When mixing, do so gently and avoid beating the batter too aggressively. Also, make sure to scrape the sides of the bowl to incorporate any unmixed ingredients.

Why does your cheesecake have a soggy crust?

A soggy crust may occur if the crust isn’t pre-baked or if there’s too much moisture in the cheesecake. To prevent this, make sure you bake the crust before adding the filling and ensure it’s properly cooled before assembling.

How can you get a perfect golden brown top for your cheesecake?

A golden top isn’t always guaranteed, but if you want one, try increasing the temperature slightly in the last few minutes of baking or place the cheesecake under the broiler briefly—just be careful not to burn it.

Why does your cheesecake have a metallic taste?

A metallic taste could come from using the wrong type of pan, such as one that’s not coated properly. Always use a high-quality springform pan or one with a non-stick surface to prevent this issue.

How do you prevent the cheesecake from sticking to the pan?

To avoid sticking, make sure to grease your pan thoroughly or line the bottom with parchment paper. Allow the cheesecake to cool completely before attempting to remove it from the pan to prevent sticking.

What is the best way to test if your cheesecake is done?

To test if your cheesecake is done, gently tap the sides of the pan. The edges should be set, and the center should jiggle slightly. You can also insert a toothpick—it should come out clean or with just a bit of cheesecake.

Nutritional Information Per Serving

Paula Deen’s Cheesecake is not considered healthy due to its high calorie, fat, and sugar content. While delicious, it should be enjoyed in moderation as an occasional treat rather than a regular part of a healthy diet.

Here, I have mentioned the nutritional breakdown of the recipe:

Calories	583 kcal
Carbohydrates	63 g
Protein	8 g
Fat	35 g
Saturated Fat	18 g
Polyunsaturated Fat	3 g
Monounsaturated Fat	10 g
Trans Fat	0.2 g
Cholesterol	153 mg
Sodium	358 mg
Potassium	192 mg
Fiber	1 g
Sugar	55 g
Vitamin A	1160 IU
Vitamin C	0.3 mg
Calcium	114 mg
Iron	1 mg

Paula Deen’s Cheesecake is best suited for diets that allow indulgent, calorie-dense desserts. However, it is not ideal for low-calorie, low-fat, low-sugar, or low-carb diets. It is also not suitable for gluten-free or dairy-free diets.

Additionally, it would also not align with vegan, vegetarian, or ketogenic diets. However, with certain modifications and changes and ingredients, the recipe can be made more inclusive.

How To Make Paula Deen Cheesecake With Praline Sauce

Recipe Variations For Different Diets

Low-Carb/Keto Diet: For the crust, I replace graham crackers with almond flour or coconut flour, which keeps it low-carb. I also use sugar substitutes like erythritol or monk fruit to avoid spiking my blood sugar levels.
Gluten-Free Diet: I swap the graham cracker crust for gluten-free alternatives like almond flour, rice flour, or a mix of gluten-free oats and coconut flakes. I always double-check that the other ingredients are certified gluten-free.
Vegan Diet: In addition to the dairy-free substitutions, I replace the eggs with a flaxseed mixture (1 tbsp ground flaxseed + 3 tbsp water) or a vegan egg substitute. For the crust, I use crushed dates and nuts, with coconut oil in place of butter.

Storing This Recipe

Refrigeration: I store Paula Deen’s Cheesecake in the fridge to keep it fresh. After the cheesecake has cooled to room temperature, I cover it tightly with plastic wrap or foil. Then, I place it in the fridge, where it will stay fresh for up to 5 days. Always remember to keep it covered to avoid absorbing any odors from other foods in the fridge.
Freezing: If I want to keep Paula Deen’s Cheesecake for a longer time, I freeze it. First, I let the cheesecake cool completely. Then, I wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. It’s a good idea to slice the cheesecake before freezing for easier portioning. The cheesecake can be stored in the freezer for up to 3 months. When I’m ready to enjoy it, I transfer it to the fridge to thaw overnight.

What To Serve With This Recipe

Whipped Cream: I love adding a dollop of freshly whipped cream as it always adds a light, airy texture to contrast the dense creaminess of the cheesecake.
Caramel or Chocolate Sauce: For extra indulgence, I often drizzle warm caramel or chocolate sauce on top of the cheesecake or serve it on the side for dipping.
Nuts: I like adding chopped Toasted Pecans or almonds for a crunchy contrast as it enhances the creamy texture of the cheesecake.
Coffee or Dessert Wine: I am always up for a strong cup of coffee or a dessert wine, like a sweet Riesling or port, along with the cheesecake, as it pairs wonderfully with the cheesecake, making it feel like a special treat.
Compote: I love serving cheesecake with a warm fruit compote, like a mixed berry compote or a tangy rhubarb compote. The warm fruit pairs perfectly with the cool, creamy texture of the cheesecake.
Lemon Curd: If I’m in the mood for something a bit tangy, I serve the cheesecake with a dollop of lemon curd. The bright, zesty flavor is a refreshing contrast to the richness of the cheesecake.
Baked Cinnamon Apples: For a cozy, fall-inspired twist, I like to pair the cheesecake with baked cinnamon apples. The sweetness and spice add a comforting touch to each bite.
Crumbled Graham Crackers: Sometimes, I sprinkle a little crumbled graham cracker crust over the top of the cheesecake for added texture. It adds a nice crunch that enhances the flavor.
Chocolate Shavings: If you’re a chocolate lover like me, you’ll love shaving a bit of dark chocolate over the top of the cheesecake for an extra layer of decadence.
Ice Cream: Vanilla or Banana ice cream makes a perfect pairing with cheesecake, providing a cool contrast that’s especially satisfying.

Printable Version

More Paula Deen’s Recipes That You Can Try

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Conclusion

Making Paula Deen Cheesecake at home is always such a rewarding experience for me. Every time I take a bite, it feels like a little celebration of sweet, creamy indulgence. Whether I’m following the recipe to the letter or experimenting with my own tweaks, this cheesecake never fails to impress.

Its rich texture and balanced sweetness always remind me of the warmth and comfort of home-baked treats, just like the ones I enjoyed at family gatherings. It’s a dessert that always brings smiles, and I know it’ll become a favorite in your home too!

So, if you’re craving for a rich, creamy cheesecake, you should definitely give this Paula Deen’s cheesecake recipe a try! Don’t forget to put your own spin on it, and let me know how it turned out.