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.

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.

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.