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Pecan Praline Cheesecake Recipe

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4.3 from 45 reviews

This rich and indulgent Pecan Praline Cheesecake combines a buttery graham cracker crust with a creamy, smooth cheesecake filling loaded with toasted pecans. Topped with a luscious homemade pecan praline sauce, this dessert offers a delightful contrast of textures and a perfect balance of sweetness and nutty flavors. Baked in a water bath to achieve a silky texture and prevent cracks, it’s an impressive treat for any special occasion.

Ingredients

Crust

  • 2 1/4 cups (302g) graham cracker crumbs (about 17 full sheet graham crackers)
  • 5 tbsp (70g) light brown sugar (packed)
  • 1/8 tsp salt
  • 10 tbsp (140g) unsalted butter (melted)

Cheesecake Filling

  • 24 ounces (678g) cream cheese (room temperature)
  • 1 1/4 cups (180g) light brown sugar (loosely packed)
  • 3 tbsp (24g) all-purpose flour
  • 1 cup (230g) sour cream (room temperature)
  • 1 tbsp vanilla extract
  • 4 large eggs (room temperature)
  • 1 cup (107g) chopped pecans (toasted)

Topping

  • 1/2 cup (104g) granulated sugar
  • 1/2 cup (113g) light brown sugar (packed)
  • 3/4 cup (177ml) heavy whipping cream
  • 4 tbsp (56g) unsalted butter (cut into cubes)
  • 3/4 cup (80g) chopped pecans (toasted)
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Crust: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides thoroughly. In a small bowl, combine graham cracker crumbs, light brown sugar, and salt. Stir in melted unsalted butter until the mixture is evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of the springform pan. Bake the crust for 10 minutes, then remove and set aside to cool. Wrap the outside of the pan with aluminum foil to protect it during the water bath baking process. Set aside.
  2. Make the Cheesecake Filling: Reduce the oven temperature to 300°F (148°C). Using a large mixing bowl, beat cream cheese, brown sugar, and all-purpose flour on low speed until smooth and well combined; scrape the bowl as needed to avoid incorporating excess air. Add sour cream and vanilla extract and continue mixing gently until blended. Add eggs one at a time, mixing slowly after each addition to incorporate fully without whipping in air. Fold in toasted pecans gently by hand. Pour the prepared batter into the cooled crust, smoothing the top.
  3. Bake in Water Bath: Place the springform pan inside a larger pan. Carefully pour warm water into the larger pan until it reaches halfway up the sides of the springform pan, ensuring no water leaks above the aluminum foil. Bake the cheesecake for 1 hour and 15 minutes; the center should be set but still have a slight jiggle. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes to continue cooking gently. Afterward, crack the oven door open and let it cool further for another 30 minutes to prevent cracking. Remove the cheesecake from the oven and water bath. Refrigerate uncovered until set and cold, about 5-6 hours or overnight.
  4. Prepare the Pecan Praline Topping: Combine granulated sugar, light brown sugar, heavy cream, and cubed unsalted butter in a medium saucepan over medium-low heat. Stir until sugars and butter are fully dissolved. Increase heat to medium and, once the mixture begins to foam and boil, stir constantly until it reaches 220°F (104°C) on a candy thermometer, approximately 2 minutes—avoid cooking beyond this point to prevent the topping from becoming too firm. Remove from heat and stir in chopped toasted pecans, salt, and vanilla extract. Stir vigorously with a spatula for about 1 minute until thickened and glossy. Allow the topping to cool to room temperature before spreading evenly over the chilled cheesecake.
  5. Serve: Serve immediately or refrigerate until ready to enjoy. The praline topping will firm up once chilled but remains easy to slice through.

Notes

  • The pecan praline topping can be made ahead and refrigerated. If refrigerated, gently warm it in the microwave for 20-30 seconds before spreading to soften it.
  • Using room temperature cream cheese, sour cream, and eggs helps achieve a smooth batter and prevents lumps.
  • Wrapping the pan with foil and baking in a water bath helps prevent cracks and ensures an even, creamy texture.
  • Allowing the cheesecake to cool slowly in the oven reduces the risk of cracking on the surface.

Find it online: https://deliciousyum.com/pecan-praline-cheesecake-recipe/