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Pecan Praline Cheesecake Recipe

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3.9 from 51 reviews

This Pecan Praline Cheesecake combines a creamy, rich cheesecake with a buttery graham cracker crust studded with pecans, topped with a luscious pecan praline sauce. Baked in a water bath for a velvety texture and chilled overnight to perfection, this dessert is finished with a whipped cream border for an elegant presentation. Perfect for festive occasions or any time you want to impress with a decadent, nutty cheesecake.

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs (about 14 graham cracker sheets)
  • ½ cup (1 stick) unsalted butter, melted
  • ½ cup finely chopped pecans
  • 3 tablespoons light brown sugar

Cheesecake Filling

  • 4 cups (32 oz) block-style cream cheese, room temperature
  • ¾ cup light brown sugar
  • ½ cup granulated sugar
  • 1 cup sour cream
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons flour (or cornstarch)
  • 3 large eggs, room temperature
  • 1 egg yolk, room temperature

Pecan Praline Topping

  • 4 tablespoons unsalted butter
  • ½ cup brown sugar
  • ½ cup heavy cream
  • 1 ½ cups pecan halves
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Garnish

  • Whipped cream for garnish

Instructions

  1. Preheat oven: Preheat your oven to 325° F (163° C) to prepare for baking the crust and cheesecake.
  2. Prepare pan: Grease a 9-inch springform pan with butter. Wrap the pan with two layers of heavy-duty aluminum foil to prevent water leakage during the water bath bake.
  3. Make crust: In a bowl, mix graham cracker crumbs, melted butter, finely chopped pecans, and light brown sugar until well combined. Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan.
  4. Bake crust: Bake the crust in the preheated oven for about 12 minutes until firm. Remove from the oven and allow it to cool completely. Keep the oven on for the cheesecake baking.
  5. Make cheesecake batter: Using a stand mixer, beat the cream cheese with brown sugar and granulated sugar on medium-high speed until smooth, about 3 minutes. Add sour cream, vanilla, and flour; beat until combined, approximately 1 minute. Scrape down bowl sides and bottom.
  6. Add eggs: Add the eggs and egg yolk one at a time, beating just until combined after each addition to avoid over-mixing.
  7. Fill pan: Pour the cheesecake batter into the cooled crust in the springform pan, smoothing the top.
  8. Prepare water bath: Place a roasting pan on the oven’s middle rack. Put the springform pan with the cheesecake in the middle of the roasting pan. Carefully pour hot tap water into the roasting pan until it rises about 1 inch up the sides of the springform pan to create a water bath.
  9. Bake cheesecake: Bake at 325° F for 60 minutes. The cheesecake is done when the edges are set but the center jiggles slightly when the pan is gently shaken.
  10. Cool in oven: Turn off the oven and prop the oven door open. Leave the cheesecake in the water bath inside the oven for 1 hour to cool gradually.
  11. Chill: Remove the cheesecake from the water bath, allow it to cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set.
  12. Make praline topping: In a medium saucepan over medium heat, melt butter and stir in brown sugar until sugar is absorbed and mixture is smooth. Reduce heat to medium-low, stir in heavy cream, and cook until sauce thickens slightly, about 6 to 8 minutes.
  13. Add pecans and flavoring: Remove saucepan from heat, stir in pecan halves, vanilla extract, and a pinch of salt. Mix until pecans are thoroughly coated.
  14. Cool topping: Transfer the praline mixture to a shallow bowl and let cool to room temperature.
  15. Assemble and serve: Pour the cooled praline topping over the center of the chilled cheesecake, leaving about a 1-inch border around the edge. Pipe whipped cream around the edges. Slice and serve.

Notes

  • Use room temperature ingredients (cream cheese, eggs) to avoid lumps in the cheesecake batter.
  • Wrapping the springform pan in foil ensures no water seeps into the cheesecake during the water bath baking.
  • The water bath helps the cheesecake bake evenly and prevents cracking.
  • Chilling the cheesecake overnight enhances flavor and improves texture.
  • To toast extra pecans for garnish, bake at 350°F for 5–7 minutes until fragrant.
  • For a gluten-free version, substitute gluten-free graham cracker crumbs.

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