Pecan Praline Cheesecake
A rich and creamy cheesecake with a crumbly graham cracker crust, topped with a luscious pecan praline sauce. Perfect for gatherings and special occasions.
Ingredients
For the crust
- 2.25 cups 2 1/4 cups graham cracker crumbs Adds structure and flavor
- 5 tbsp 5 tbsp packed brown sugar Sweetens and enhances moisture
- 1/8 tsp 1/8 tsp salt Balances sweetness
- 10 tbsp 10 tbsp unsalted butter, melted Binds the crust
For the filling
- 24 oz 24 ounces cream cheese, room temperature Creates a creamy texture
- 1.25 cups 1 1/4 cups light brown sugar, loosely packed Adds sweetness and moisture
- 3 tbsp 3 tbsp all-purpose flour Stabilizes the filling
- 1 cup 1 cup sour cream, room temperature Adds creaminess and tang
- 1 tbsp 1 tbsp vanilla extract Enhances overall flavor
- 4 large 4 large eggs, room temperature Gives structure to the cheesecake
- 1 cup 1 cup chopped pecans, toasted Adds crunch and flavor
For the praline topping
- 1/2 cup 1/2 cup sugar Sweetener for praline topping
- 1/2 cup 1/2 cup packed light brown sugar Enhances flavor in topping
- 3/4 cup 3/4 cup heavy whipping cream Creates a rich, gooey topping
- 4 tbsp 4 tbsp unsalted butter, cut into cubes Adds richness to topping
- 3/4 cup 3/4 cup chopped pecans, toasted For topping, adds texture and flavor
- 1/2 tsp 1/2 tsp salt Balances the sweetness of the topping
- 1 tsp 1 tsp vanilla extract Enhances flavor in topping
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lining it with parchment paper and greasing the sides.
- In a medium bowl, combine the graham cracker crumbs, packed brown sugar, salt, and melted unsalted butter. Mix until evenly incorporated, then press into the bottom and up the sides of the springform pan. Bake for about 10 minutes, then let cool completely.
- Reduce the oven temperature to 300°F (148°C). In a large mixing bowl, beat the cream cheese, light brown sugar, and all-purpose flour until smooth. Add the sour cream and vanilla extract, mixing until combined. Incorporate eggs one at a time, mixing slowly. Stir in toasted pecans.
Baking
- Pour the creamy filling into the cooled crust. Place the springform pan inside a larger baking dish and add warm water until it reaches halfway up the sides of the pan. Bake for 1 hour and 15 minutes, or until the edge is set but the center jiggles slightly.
- Cool in the oven for 30 minutes with the door slightly ajar, then cool completely on the counter for another 30 minutes.
Chilling and Serving
- Refrigerate the cheesecake until firm, about 5 to 6 hours or ideally overnight.
- For the topping, heat sugar, light brown sugar, and heavy whipping cream in a saucepan over medium heat until melted. Increase heat until the mixture reaches 220°F. Remove from heat, stir in pecans, salt, and vanilla extract. Allow to cool slightly before spreading over the cheesecake.
Notes
For best results, ensure all dairy ingredients are at room temperature. Use toasted pecans for enhanced flavor and texture. Chill overnight for optimal flavor.