Pecan Praline Cheesecake

Why You’ll Love This Recipe

• Luxurious flavor: Creamy cheesecake meets sweet, nutty praline topping.

• Crunchy texture: The praline glaze adds a delightful crunch.

• Impressive dessert: Perfect centerpiece for holidays and celebrations.

• Make-ahead friendly: Can be prepared in advance, allowing flavors to develop.

• Classic Southern twist: A beloved pecan praline flavor in a creamy cheesecake form.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• Graham cracker crumbs

• Unsalted butter (melted)

• Granulated sugar

For the Cheesecake:

• Cream cheese (softened)

• Granulated sugar

• Eggs

• Sour cream

• Vanilla extract

For the Pecan Praline Topping:

• Unsalted butter

• Brown sugar

• Heavy cream

• Chopped pecans

• Vanilla extract

• Salt

Directions

1. Prepare crust: Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan. Bake at 350°F (175°C) for 8-10 minutes. Let cool.

2. Make cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Blend in sour cream and vanilla extract.

3. Bake cheesecake: Pour filling over crust. Bake at 325°F (160°C) for about 55-60 minutes, until edges are set but center slightly jiggly. Cool completely, then refrigerate for at least 4 hours or overnight.

4. Prepare praline topping: In a saucepan, melt butter and brown sugar. Stir in heavy cream, chopped pecans, vanilla, and salt. Cook over medium heat until thick and bubbly.

5. Add topping: Pour warm praline mixture over chilled cheesecake. Refrigerate again to set the topping before serving.

Servings and Timing

• Servings: 12

• Prep Time: 30 minutes

• Cook Time: 1 hour 15 minutes

• Chill Time: 4 hours+

• Total Time: Approximately 6 hours

Variations

• Chocolate drizzle: Add melted chocolate over the praline topping.

• Spiced praline: Add cinnamon or nutmeg to the topping for warmth.

• Pecan crust: Use ground pecans in the crust for extra nutty flavor.

• Mini cheesecakes: Make individual portions in muffin tins.

• Vegan version: Use plant-based cream cheese and dairy substitutes.

Storage/Reheating

• Storage: Keep refrigerated in an airtight container for up to 4 days.

• Freezing: Freeze without topping for up to 1 month; add praline topping fresh.

• Serving: Serve chilled; no reheating needed.

FAQs

Can I use a water bath to bake the cheesecake?

Yes, it helps prevent cracking and ensures even baking.

How do I prevent the cheesecake from cracking?

Avoid overmixing, bake in a water bath, and cool gradually.

Can I make the praline topping ahead?

Yes, prepare ahead and reheat gently before spreading.

What if I don’t have a springform pan?

Use a deep cake pan lined with parchment paper for easier removal.

Can I use other nuts?

Walnuts or almonds can be used instead of pecans.

How long should the cheesecake chill?

At least 4 hours, preferably overnight for best texture.

Can I make this gluten-free?

Use gluten-free graham crackers for the crust.

How do I store leftovers?

Cover tightly and refrigerate.

Can I double the recipe?

Yes, use larger pans and adjust baking times accordingly.

Can I add bourbon to the topping?

A splash of bourbon adds a delicious depth to the praline flavor.

Conclusion

Pecan Praline Cheesecake is a decadent dessert that perfectly blends creamy cheesecake with a crunchy, sweet pecan praline topping. Its rich flavors and impressive presentation make it ideal for celebrations or special occasions. With a bit of preparation, you can create a stunning, irresistible dessert that will delight family and guests alike.

Pecan Praline Cheesecake

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• Author: Alice
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 6 hours
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Pecan Praline Cheesecake is a rich and decadent dessert combining creamy, tangy cheesecake with a buttery, caramelized pecan praline topping. This Southern-inspired treat features a smooth texture beneath a crunchy, sweet glaze that’s perfect for holidays, celebrations, or any time you want an impressive dessert that’s sure to wow guests.

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Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs

• 6 tablespoons unsalted butter, melted

• ¼ cup granulated sugar

For the Cheesecake:

• 24 oz cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 cup sour cream

• 1 teaspoon vanilla extract

For the Pecan Praline Topping:

• 6 tablespoons unsalted butter

• 1 cup brown sugar, packed

• ½ cup heavy cream

• 1 cup chopped pecans

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

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Instructions

• Prepare crust: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then cool completely.

• Make cheesecake filling: Beat cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Blend in sour cream and vanilla extract until fully incorporated.

• Bake cheesecake: Pour filling over cooled crust. Bake at 325°F (160°C) for 55-60 minutes, until edges are set but center slightly jiggles. Remove from oven and let cool completely. Refrigerate for at least 4 hours or overnight.

• Prepare praline topping: In a saucepan, melt butter with brown sugar. Stir in heavy cream, chopped pecans, vanilla extract, and salt. Cook over medium heat until thick and bubbly, about 5-7 minutes.

• Add topping: Pour warm praline mixture evenly over chilled cheesecake. Refrigerate again to set topping before serving.

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Notes

Drizzle melted chocolate over praline topping for an extra indulgence.dd cinnamon or nutmeg to the praline for a warm, spiced flavor.Substitute ground pecans into the crust for a nuttier base.Make mini cheesecakes in muffin tins for individual servings.Use plant-based cream cheese and dairy alternatives to make vegan.Freeze cheesecake without topping for up to one month; add topping fresh before serving.