Pecan Praline Cheesecake
This Pecan Praline Cheesecake is the ultimate dessert for pecan lovers. A buttery graham cracker crust is filled with a rich brown sugar cheesecake loaded with toasted pecans, then topped with a luscious homemade pecan praline sauce for an unforgettable finish.
Equipment
- 9-inch springform pan
- Large roasting pan
- electric mixer
- mixing bowls
- medium saucepan
- rubber spatula
- aluminum foil
- parchment paper
Ingredients
- 2 1/4 cups graham cracker crumbs
- 5 tbsp packed brown sugar
- 1/8 tsp salt
- 10 tbsp unsalted butter, melted
- 24 oz cream cheese, room temperature
- 1 1/4 cups light brown sugar
- 3 tbsp all-purpose flour
- 1 cup sour cream, room temperature
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
- 1 cup toasted chopped pecans
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3/4 cup heavy whipping cream
- 4 tbsp unsalted butter
- 3/4 cup toasted chopped pecans
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Mix the graham cracker crumbs, brown sugar, salt, and melted butter. Press firmly into the bottom and slightly up the sides of the springform pan.
- Bake the crust for 10 minutes, then remove and let cool. Wrap the outside of the pan tightly with aluminum foil to prepare for a water bath.
- Reduce oven temperature to 300°F (148°C). Beat the cream cheese, brown sugar, and flour on low speed until smooth. Mix in the sour cream and vanilla, then add the eggs one at a time. Fold in the toasted pecans.
- Pour the cheesecake batter into the cooled crust and smooth the top.
- Place the springform pan inside a larger roasting pan. Fill the outer pan with warm water halfway up the sides. Bake for 1 hour 15 minutes until the center is set but still slightly jiggly.
- Turn the oven off and leave the cheesecake inside with the door closed for 30 minutes. Crack the oven door and cool for another 30 minutes.
- Remove the cheesecake from the oven and water bath. Refrigerate for 5–6 hours or overnight until fully chilled.
- Combine the granulated sugar, brown sugar, heavy cream, and butter in a saucepan over medium-low heat until melted. Increase heat to medium and boil, stirring constantly, until the mixture reaches 220°F (about 2 minutes).
- Remove from the heat and stir in the toasted pecans, salt, and vanilla extract. Stir continuously for about 1 minute until slightly thickened.
- Cool the praline topping to room temperature, spread evenly over the chilled cheesecake, then serve immediately or refrigerate until ready to enjoy.
Notes
For the best texture, use room-temperature ingredients and avoid overmixing the batter. Cool the cheesecake slowly to prevent cracks. The praline topping can be made ahead and refrigerated. Warm it in the microwave for 20–30 seconds before spreading over the chilled cheesecake.