Get the Recipe: 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.
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.
Notes
Cream cheese: Use block-style, full-fat cream cheese for the best results. Do not use low-fat or the kind sold in the tub.
Store the cheesecake, covered with plastic wrap or in an airtight container, in the refrigerator for up to 5 days.
Serving: 1slice, Calories: 572kcal, Carbohydrates: 52g, Protein: 17g, Fat: 34g, Saturated Fat: 14g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Trans Fat: 0.5g, Cholesterol: 119mg, Sodium: 632mg, Potassium: 388mg, Fiber: 2g, Sugar: 42g, Vitamin A: 749IU, Vitamin C: 0.4mg, Calcium: 344mg, Iron: 2mg