Pecan Praline Cheesecake
This Pecan Praline Cheesecake is pure southern dessert perfection. It’s creamy, rich, and topped with a luscious brown sugar pecan praline sauce that truly steals the show. With a buttery graham cracker crust, a silky-smooth cheesecake filling, and a caramelized nut topping, this dessert will make any holiday or special occasion unforgettable.
This Pecan Praline Cheesecake is the kind of dessert that instantly makes any holiday table shine. The combination of creamy vanilla cheesecake and that buttery praline pecan topping tastes like something straight out of a southern bakery. I love how it always impresses guests, yet it’s surprisingly easy to make at home with just a few simple steps.
Whether you serve it after Thanksgiving dinner or as the grand finale to a Christmas feast, this cheesecake never fails to steal the show. Every bite is rich, sweet, and nutty, like pecan pie and cheesecake had the most delicious holiday baby. It’s one of those desserts that keeps everyone coming back for “just one more bite.”
Why You’ll Love This Recipe
- Creamy, dreamy texture. The cheesecake filling is ultra-smooth and perfectly rich without being overly heavy.
- Pecan praline magic. The topping is buttery, caramelized, and packed with crunchy pecans for irresistible texture.
- Make-ahead friendly. You can prepare it a day or two in advance, making it perfect for stress-free entertaining.
- Crowd-pleaser guaranteed. Whether for the holidays or a special occasion, it’s one dessert that everyone will remember.
Ingredient Notes
Crust:
- Graham cracker crust: This recipe takes a classic graham cracker crust and elevates it by adding chopped pecans, giving it extra crunch, rich flavor, and a nutty depth.
Cheesecake Filling:
- Cream cheese mixture: The combination of cream cheese, light brown sugar, granulated sugar and sour cream creates a silky, creamy, and slightly tangy filling. Use room-temperature cream cheese for a smooth batter.
- Vanilla extract: Enhances the overall flavor.
- Flour (or cornstarch): Stabilizes the filling and helps prevent cracking.
- Eggs & egg yolk: Provide structure and richness. Add one at a time and mix gently to avoid overbeating.
Praline Topping:
- Butter, brown sugar, and heavy cream: Combine to make a rich, caramelized sauce.
- Pecans, vanilla, and salt: Add texture and enhance flavor. Toast pecans lightly if desired.
- Whipped cream (optional): For a light, festive finish.
Refer to the recipe card for ingredient details and measurements.
Recipe Variations
Bourbon praline. Add a tablespoon of bourbon to the praline topping for a boozy, rich depth of flavor.
Mini cheesecakes. Make individual cheesecakes in muffin tins for single-serve desserts that are perfect for parties.
Spiced variation. Add a teaspoon of cinnamon or a pinch of nutmeg to the filling for a subtly spiced, cozy flavor.
How to Make Pecan Praline Cheesecake
- Place the graham cracker crumbs, melted butter, chopped pecans, and brown sugar in a food processor and pulse until the mixture is evenly combined and slightly moistened.
- Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake until firm, about 12 minutes. Let crust cool completely. Keep oven on.
- In a stand mixer, beat the cream cheese and sugars on medium-high until smooth. Add the sour cream, vanilla, and flour and mix until combined. Scrape down the bowl, then add the eggs and yolk one at a time, mixing just until incorporated. Avoid over-mixing.
- Transfer batter to springform pan with graham cracker crust.
- Place the cheesecake in a water bath and bake until the edges are set and the center slightly jiggles. Turn off the oven, prop the door open, and let the cheesecake sit in the water bath for 1 hour. Remove, cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
- In a medium saucepan over medium heat, melt the butter with the brown sugar. Reduce to medium-low, add the heavy cream, and cook, stirring occasionally, until the sauce is smooth and slightly thickened, about 6 to 8 minutes.
- Remove sauce from heat. Add the pecans, vanilla and salt. Stir until nuts are well coated, then transfer the mixture to a shallow bowl to cool.
- Once praline topping is cooled, pour over the center of the chilled cheesecake leaving a 1 inch border around the edge. Pipe whipped cream around the edge. Slice and serve.
Expert Tips
Room temperature ingredients. Make sure the cream cheese, eggs, and sour cream are at room temperature to avoid lumps and achieve a smooth, creamy filling.
Avoid overmixing. Beat just until ingredients are combined to prevent cracks in the cheesecake.
Use a springform pan with foil. Wrapping the pan in foil prevents water from seeping into the cheesecake during the water bath.
Water bath. Use a water bath to create a gentle, even heat that keeps the cheesecake creamy and prevents cracking.
Cool gradually. Let the cheesecake cool slowly in the oven after baking to minimize cracking.
Toast pecans for extra flavor. Lightly toasting pecans before adding them to the crust or topping enhances their nutty aroma.
Praline topping consistency. Let the praline sauce cool slightly before pouring, so it thickens just enough to stay on top without running off the sides too much.
Make Ahead and Storage Tips
Make ahead. You can make this pecan praline cheesecake 1-2 days ahead of time and keep it covered in the refrigerator until ready to serve. The praline pecan topping can also be prepared separately in advance and stored in the refrigerator; add it just before serving for the best texture and presentation.
Store the cheesecake, covered with plastic wrap or in an airtight container, in the refrigerator for up to 5 days.
To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving. The praline topping may soften slightly after freezing, but the flavor will still be rich and delicious.
Recipe FAQ
For best results, use full-fat block-style cream cheese. Lower-fat options may affect the texture and creaminess of the cheesecake.
Yes, but the water bath ensures a smooth top. Without the water bath, cracks are more likely appear.
Cracking can happen from overmixing, baking at too high a temperature, or removing it too quickly from the oven. Using a water bath and gentle mixing helps prevent this.
Related Recipes
Looking for more cheesecake recipes? You’ll love these tasty options that are perfect for any holiday table!
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Get the Recipe: Pecan Praline Cheesecake
Ingredients
Crust
- 1 ½ cups graham cracker crumbs, (about 14 graham cracker sheets)
- ½ cup (113 g or 1 stick) unsalted butter, melted
- ½ cup finely chopped pecans
- 3 tablespoons light brown sugar
Cheesecake
- 4 cups (32 oz) block-style cream cheese, room temperature
- ¾ cup (150 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 cup sour cream
- 2 teaspoons pure vanilla extract
- 2 Tablespoons flour, or cornstarch
- 3 large eggs, room temperature
- 1 egg yolk, room temperature
Topping
- 4 Tablespoons (56 g) unsalted butter
- ½ cup (100 g) brown sugar
- ½ cup (120 ml) heavy cream
- 1 ½ cups pecan halves
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Whipped cream for garnish
Instructions
Crust
- Preheat oven to 325° F.
- To prepare the 9-inch springform pan, grease it with butter and set the pan on a large piece of heavy duty aluminum foil. Press the foil up the sides of the pan. Repeat with a second layer of foil, checking that all sides are covered.
- In a bowl, stir graham cracker crumbs, melted butter, chopped pecans and brown sugar together until crumbs are well moistened. Press into mixture into the bottom and slightly up the sides of the pan.
- Bake until firm, about 12 minutes. Let crust cool completely. Keep oven on.
Cheesecake
- In the bowl of a stand mixer, beat cream cheese, brown sugar and sugar on medium-high speed until smooth, about 3 minutes.
- Add the sour cream, vanilla and flour. Beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl. One at a time, add the eggs and egg yolk, beating just until combined after each addition. Avoid over-mixing. Transfer batter to springform pan with graham cracker crust.
- Prepare water bath. Place roasting pan in the oven on the middle rack. Place the cheesecake in the middle of the pan. Fill the roasting pan with hot tap water until it is about 1 inch high on the sides of the springform pan.
- Bake at 325° F for 60 minutes. The cheesecake is done when the pan is gently shaken and the center of the cake jiggles slightly, but the edges are set. Turn the oven off, prop the oven door open and keep the cheesecake in the water bath for 1 hour. Remove cake from water bath and cool to room temperature before placing in the refrigerator to chill for 4 hours or overnight.
Topping
- In a medium saucepan over medium heat, add butter and brown sugar. Cook until butter is melted and sugar is absorbed, stirring as needed. Reduce heat to medium-low and add heavy cream. Stir occasionally and cook until the sauce is smooth and thickened slightly, about 6 to 8 minutes.
- Remove sauce from heat. Add the pecans, vanilla and salt. Stir until nuts are well coated, then transfer the mixture to a shallow bowl to cool.
- Once praline topping is cooled, pour over the center of the chilled cheesecake leaving a 1 inch border around the edge. Pipe whipped cream around the edge. Slice and serve.
