I have a fabulous recipe for a mouthwatering Pecan Praline Cheesecake that I simply cannot wait to share with you! This indulgent dessert is a perfect combination of rich, creamy cheesecake and sweet, crunchy pecan praline. The crust is made from crushed graham crackers and butter, providing a deliciously crisp base.
The cheesecake filling is smooth and velvety, blending cream cheese, sugar, and vanilla extract into a heavenly delight. And let’s not forget the star of the show – the pecan praline topping! It’s made by caramelizing pecans with brown sugar and butter, creating a sweet and nutty crunch that complements the cheesecake perfectly. Every bite of this Pecan Praline Cheesecake is pure bliss!
Ingredients Needed for This Recipe
For the crust:
- 2 1/4 cups (302g) graham cracker crumbs (about 17 full sheet graham crackers)
- 5 tbsp (70g) packed brown sugar
- 1/8 tsp salt
- 10 tbsp (140g) unsalted butter, melted
For the 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
- 3 large eggs, room temperature
- 1 cup (107g) chopped pecans, toasted
For the topping:
- 1/2 cup (104g) sugar
- 113g packed light brown sugar
- 3/4 cup heavy whipping cream
- 4 tbsp (56g) unsalted butter, cut into cubes
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions for Making Pecan Praline Cheesecake
- Preheat your oven to 325°F (163°C). Wrap the bottom of a 9-inch springform pan with a double layer of aluminum foil.
- To make the crust, combine the graham cracker crumbs, brown sugar, salt, and melted butter in a small mixing bowl. Stir until well combined.
- Press the mixture into the bottom and up the sides of the prepared springform pan. Use the back of a measuring cup to help press the crumbs down firmly and evenly. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
CHEESECAKE FILLING
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
- Add the brown sugar and flour to the cream cheese, and mix on low speed until well combined.
- Add the sour cream and vanilla extract to the mixture, and mix on low speed until just combined.
- Add the eggs, one at a time, mixing on low speed after each addition.
- Use a spatula to fold in the chopped pecans.
- Pour the cheesecake filling over the cooled crust, and smooth it out with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.
- Place the springform pan into a larger baking dish, and add hot water to the baking dish until it reaches about halfway up the sides of the springform pan.
- Bake the cheesecake for 1 hour and 15 minutes, or until the edges are set and the center is still slightly jiggly.
- Turn off the oven, crack open the door, and let the cheesecake cool in the oven for 30 minutes.
- Remove the cheesecake from the oven and let it cool on a wire rack for 1 hour. Then, cover the cheesecake and place it in the fridge to chill for at least 4 hours, or overnight.
TOPPING
- To make the praline topping, combine the sugar, brown sugar, heavy cream, butter, and salt in a medium saucepan.
- Heat the mixture over medium heat, stirring constantly, until the sugars have dissolved and the mixture comes to a simmer.
- Reduce the heat to low and let the mixture simmer for about 8-10 minutes, or until it thickens slightly.
- Remove the mixture from the heat and stir in the vanilla extract.
- Let the praline topping cool to room temperature, then pour it over the chilled cheesecake. Use a spatula to spread it out evenly.
- Serve and enjoy!
Tips for Perfecting the Recipe
Understand Your Ingredients: The key to a perfect cheesecake starts with understanding your ingredients. Room temperature ingredients blend more smoothly, preventing lumps. Ensure your cream cheese, eggs, and sour cream are at room temperature before you start.
The Importance of a Water Bath: Cheesecakes are notorious for cracking. A water bath helps to evenly distribute heat and keep the oven moist, reducing the likelihood of cracks. If you’re worried about water seeping into your springform pan, wrap the outside of the pan in several layers of heavy-duty aluminum foil.
Don’t Overmix: Overmixing the batter, especially after adding the eggs, can incorporate too much air. This air can cause the cheesecake to rise too much during baking and then fall, leading to cracks. Mix on a low speed and only until ingredients are just combined.
Cooling Gradually is Key: Rapid temperature changes can cause cheesecakes to crack. After turning off the oven, let the cheesecake sit inside with the door closed for about 30 minutes, then crack the oven door for another 30 minutes. This gradual cooling helps prevent shock and cracks.
Toasting Pecans: Toasting the pecans before adding them to the recipe intensifies their flavor and adds a crunchier texture to the cheesecake. Spread them on a baking sheet and toast in a 350°F oven for about 10 minutes, or until they’re aromatic and slightly darkened.
Serving Suggestions
Complement with Whipped Cream: A dollop of homemade whipped cream on top of each slice adds a light, creamy texture that contrasts beautifully with the dense cheesecake and the rich, caramel-y pecan praline topping.
Pair with Coffee or Tea: The rich flavors of pecan praline cheesecake pair wonderfully with the bitterness of coffee or the subtlety of tea, making it a perfect dessert for after-dinner relaxation.
Ice Cream on the Side: For an extra indulgent treat, serve your cheesecake with a scoop of vanilla ice cream. The cold, creamy texture of the ice cream complements the dense cheesecake and adds a new layer of flavor.
Garnish with Extra Pecans: Adding a few whole or chopped toasted pecans on top of the cheesecake before serving not only makes it more visually appealing but also adds a pleasant crunch.
Storage Tips
Refrigerating: Cheesecake should be stored in the refrigerator. Cover it with plastic wrap or store it in an airtight container to keep it from absorbing other flavors from the fridge. Properly stored, it can last up to 5 days.
Freezing: This cheesecake freezes beautifully. Slice it and wrap each slice in plastic wrap, then place the slices in a freezer bag or an airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Avoiding Condensation: To prevent condensation from forming on the cheesecake when refrigerating or thawing, place a paper towel on top of the cheesecake before covering it with plastic wrap. The paper towel will absorb the moisture.
Frequently Asked Questions
Can I make this cheesecake without a water bath? While a water bath is recommended for the reasons mentioned above, you can bake the cheesecake without one. Consider placing a pan of water on the rack below the cheesecake to add moisture to the oven, which can help prevent cracks.
How do I know when the cheesecake is done? The cheesecake is done when the edges are set, but a small area in the center is still slightly jiggly. The residual heat will continue to cook the center as the cheesecake cools.
What if my cheesecake cracks? If your cheesecake cracks, don’t worry. The pecan praline topping is perfect for covering any imperfections on the surface. Plus, it will still taste delicious.
Can I use store-bought caramel sauce for the topping? While homemade pecan praline topping is recommended for its flavor and texture, you can use a store-bought caramel sauce in a pinch. Consider stirring in some toasted pecans to mimic the texture and flavor of the original topping.
How can I make this recipe gluten-free? To make this cheesecake gluten-free, use gluten-free graham crackers for the crust. Ensure all other ingredients are gluten-free as well, particularly the vanilla extract and sour cream.
Pecan Praline Cheesecake
INGREDIENTS
For the crust:
- 2 1/4 cups 302g graham cracker crumbs (about 17 full sheet graham crackers)
- 5 tbsp 70g packed brown sugar
- 1/8 tsp salt
- 10 tbsp 140g unsalted butter, melted
For the 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
- 3 large eggs room temperature
- 1 cup 107g chopped pecans, toasted
For the topping:
- 1/2 cup 104g sugar
- 113 g packed light brown sugar
- 3/4 cup heavy whipping cream
- 4 tbsp 56g unsalted butter, cut into cubes
- 1/2 tsp salt
- 1 tsp vanilla extract
INSTRUCTIONS
- Preheat your oven to 325°F (163°C). Wrap the bottom of a 9-inch springform pan with a double layer of aluminum foil.
- To make the crust, combine the graham cracker crumbs, brown sugar, salt, and melted butter in a small mixing bowl. Stir until well combined.
- Press the mixture into the bottom and up the sides of the prepared springform pan. Use the back of a measuring cup to help press the crumbs down firmly and evenly. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
CHEESECAKE FILLING
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
- Add the brown sugar and flour to the cream cheese, and mix on low speed until well combined.
- Add the sour cream and vanilla extract to the mixture, and mix on low speed until just combined.
- Add the eggs, one at a time, mixing on low speed after each addition.
- Use a spatula to fold in the chopped pecans.
- Pour the cheesecake filling over the cooled crust, and smooth it out with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.
- Place the springform pan into a larger baking dish, and add hot water to the baking dish until it reaches about halfway up the sides of the springform pan.
- Bake the cheesecake for 1 hour and 15 minutes, or until the edges are set and the center is still slightly jiggly.
- Turn off the oven, crack open the door, and let the cheesecake cool in the oven for 30 minutes.
- Remove the cheesecake from the oven and let it cool on a wire rack for 1 hour. Then, cover the cheesecake and place it in the fridge to chill for at least 4 hours, or overnight.
TOPPING
- To make the praline topping, combine the sugar, brown sugar, heavy cream, butter, and salt in a medium saucepan.
- Heat the mixture over medium heat, stirring constantly, until the sugars have dissolved and the mixture comes to a simmer.
- Reduce the heat to low and let the mixture simmer for about 8-10 minutes, or until it thickens slightly.
- Remove the mixture from the heat and stir in the vanilla extract.
- Let the praline topping cool to room temperature, then pour it over the chilled cheesecake. Use a spatula to spread it out evenly.
- Serve and enjoy!
