Caramel Praline Layers Cheesecake
Indulge in the ultimate dessert experience with this Caramel Praline Layers Cheesecake, a decadent fusion of creamy richness and nutty sweetness. This show-stopping cheesecake begins with a buttery graham cracker crust, layered with luscious cream cheese filling, ribbons of smooth caramel sauce, and crunchy, toasted pecans. What sets it apart is the irresistibly gooey praline topping, made with brown sugar, heavy cream, and more toasted pecans, adding a luxurious finishing touch. Baked to perfection in a water bath for a crack-free, velvety texture, this double-layer cheesecake is a celebration-worthy treat perfect for holidays, gatherings, or whenever you’re craving indulgence. Serve chilled with an extra drizzle of caramel sauce for a dessert that’s both stunning and undeniably delicious.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cup Unsalted butter (melted)
- 0.25 cup Granulated sugar
- 24 oz Cream cheese (softened)
- 1 cup Granulated sugar
- 1 cup Sour cream
- 2 tsp Vanilla extract
- 3 large Eggs
- 1 cup Caramel sauce (store-bought or homemade)
- 1 cup Pecans (chopped and toasted)
- 0.5 cup Brown sugar
- 2 tbsp Heavy cream
- 0.25 tsp Salt
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or nonstick cooking spray. Wrap the bottom of the pan with two layers of aluminum foil to prevent water from leaking in during baking.
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand. Press the mixture evenly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese and granulated sugar together with a hand or stand mixer until smooth and creamy. Add the sour cream and vanilla extract, and mix until fully combined.
Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Be careful not to overmix to avoid cracking during baking.
Pour half of the cheesecake batter over the crust and spread it evenly. Drizzle 1/2 cup of caramel sauce over the batter and sprinkle with 1/2 cup of the chopped toasted pecans. Pour the remaining batter on top, spreading it evenly to create two distinct layers.
Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This water bath helps ensure even cooking and minimizes cracks.
Bake the cheesecake for 70–80 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool slowly inside for 1 hour.
Meanwhile, prepare the praline topping by combining the brown sugar, heavy cream, butter, and salt in a small saucepan. Heat over medium heat, stirring constantly, until the mixture is smooth and bubbling. Remove from heat and stir in the remaining chopped pecans.
Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours or overnight for best results.
Before serving, remove the cheesecake from the pan and pour the praline topping over it. Drizzle additional caramel sauce if desired for extra indulgence.
Nutrition Facts
Calories |
7900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 524.4 g | 672% | |
| Saturated Fat | 266.6 g | 1333% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1755 mg | 585% | |
| Sodium | 5048 mg | 219% | |
| Total Carbohydrate | 739.5 g | 269% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 568.4 g | ||
| Protein | 98.9 g | 198% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1437 mg | 111% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2011 mg | 43% | |
*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.
