Cheesecake with Praline Sauce
Indulge in the heavenly combination of rich, creamy cheesecake topped with a luscious praline sauce in this show-stopping dessert recipe. A buttery graham cracker crust forms the perfect foundation for the ultra-smooth filling, made with silky cream cheese, sour cream, and a hint of vanilla. Baked to perfection, this cheesecake is then elevated with a decadent homemade praline sauce, crafted from heavy cream, brown sugar, and crunchy pecans for a sweet, nutty finish. Perfect for special occasions or a weekend treat, this cheesecake with praline sauce strikes the ultimate balance of texture and flavor. Serve each slice drizzled with the warm, glossy sauce for a crowd-pleasing dessert that’s as beautiful as it is delicious. Keywords: cheesecake with praline sauce, creamy cheesecake, praline topping, pecan dessert, homemade cheesecake recipe.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cups granulated sugar
- 1 cups sour cream
- 1 teaspoons vanilla extract
- 3 eggs
- 1 cups heavy cream
- 0.5 cups brown sugar
- 4 tablespoons butter
- 0.5 cups pecans, chopped
Instructions
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
In a medium bowl, mix together the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the springform pan to form the crust.
Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Add 1 cup granulated sugar and mix until well blended.
Add the sour cream and vanilla extract, mixing just until incorporated.
Add the eggs, one at a time, beating on low speed after each addition until just combined. Be careful not to overmix.
Pour the cheesecake filling over the cooled crust and spread it evenly.
Bake for 50-55 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the oven door open, and allow the cheesecake to cool in the oven for 1 hour.
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight.
To make the praline sauce, combine the heavy cream, brown sugar, and butter in a small saucepan over medium heat. Stir continuously until the mixture reaches a boil, then reduce the heat and simmer for 5 minutes.
Remove the praline sauce from the heat and stir in the chopped pecans. Allow the sauce to cool slightly before serving.
When ready to serve, remove the cheesecake from the springform pan and drizzle the praline sauce generously over each slice. Enjoy!
Nutrition Facts
Calories |
7554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 578.4 g | 742% | |
| Saturated Fat | 321.0 g | 1605% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 2056 mg | 685% | |
| Sodium | 4060 mg | 177% | |
| Total Carbohydrate | 524.5 g | 191% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 407.5 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1298 mg | 100% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1533 mg | 33% | |
*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.
