Caramel Praline Cheesecake
Indulge in the ultimate dessert experience with this luscious Caramel Praline Cheesecake, a decadent masterpiece that perfectly balances creamy, rich flavors with a delightful crunch. Featuring a buttery graham cracker crust and a velvety cream cheese filling, this baked cheesecake is elevated with a generous drizzle of sweet caramel sauce and a topping of crispy praline pecans that add an irresistible nutty caramelized flair. A water bath ensures a flawlessly smooth and crack-free texture, while the gradual cooling process locks in its creamy perfection. Ideal for holidays, special occasions, or simply treating yourself, this caramel praline cheesecake promises to leave your taste buds craving more.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 4 eggs
- 1 cup caramel sauce
- 1 cup praline pecans, broken into pieces
Instructions
Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
In a medium bowl, mix together the graham cracker crumbs, melted butter, and 1 tablespoon of granulated sugar until the consistency resembles wet sand.
Press the crust mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture and mix until fully incorporated.
Add eggs one at a time, mixing on low speed after each addition just until combined. Be careful not to overmix to avoid incorporating too much air.
Pour the cream cheese mixture over the cooled crust in the springform pan and smooth the top with a spatula.
Place the cheesecake pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This ensures even baking and prevents cracks.
Bake in the preheated oven for 70-80 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Remove the cheesecake from the oven and water bath, then chill in the refrigerator for at least 4 hours or overnight.
Before serving, drizzle the top of the cheesecake with caramel sauce and sprinkle broken praline pecans evenly over the top.
Slice and serve this luscious caramel praline cheesecake to your guests. Enjoy!
Nutrition Facts
Calories |
8199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 555.3 g | 712% | |
| Saturated Fat | 268.9 g | 1344% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 1910 mg | 637% | |
| Sodium | 5701 mg | 248% | |
| Total Carbohydrate | 738.7 g | 269% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 579.1 g | ||
| Protein | 113.7 g | 227% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1552 mg | 119% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1972 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
