Print

Pecan Praline Cheesecake

Pecan Praline Cheesecake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the creamy richness of this Pecan Praline Cheesecake, a delightful dessert that is sure to be the star of any gathering. With its velvety cream cheese filling complemented by toasted pecans and a luscious caramel topping, this cheesecake strikes the perfect balance between nutty and sweet. Whether you’re celebrating a special occasion or treating yourself after a long week, this cheesecake is versatile enough for any event. Its stunning presentation will impress your guests, while the make-ahead convenience allows you to prepare it in advance. Once you take that first bite, you’ll understand why this Pecan Praline Cheesecake quickly becomes a favorite!

Ingredients

Scale
  • 2 1/4 cups (302g) graham cracker crumbs
  • 5 tbsp (70g) packed brown sugar
  • 1/8 tsp salt
  • 10 tbsp (140g) unsalted butter, melted
  • 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
  • 1/2 cup (104g) sugar
  • 1/2 cup (113g) packed light brown sugar
  • 3/4 cup (ml) 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. Preheat oven to 325°F (163°C). Prepare a 9-inch springform pan with parchment paper and grease the sides.
  2. Mix graham cracker crumbs, brown sugar, salt, and melted butter in a bowl. Press firmly into the bottom of the prepared pan.
  3. Bake crust for 10 minutes; allow to cool.
  4. Lower oven temperature to 300°F (148°C). Beat cream cheese, light brown sugar, and flour until smooth. Add sour cream and vanilla; mix well.
  5. Incorporate eggs one at a time on low speed. Fold in toasted pecans and pour into cooled crust.
  6. Bake in a water bath for about 1 hour 15 minutes until set but slightly jiggly.
  7. Cool gradually in the oven with door cracked open for 30 minutes; then refrigerate for at least 5 hours or overnight.
  8. For topping, combine sugars, heavy whipping cream, and butter over medium-low heat until melted; stir in toasted pecans, salt, and vanilla before cooling completely.

Nutrition

Find it online: https://www.kitchenstorydaily.com/pecan-praline-cheesecake/