Praline Cheesecake
Indulge in the rich decadence of Praline Cheesecake, a show-stopping dessert that combines creamy, velvety cheesecake with the irresistible crunch of a pecan praline topping. This recipe starts with a buttery graham cracker crust, perfectly baked to complement the luscious cream cheese filling, infused with hints of vanilla and a touch of sweetness from brown sugar. Baked in a water bath for a crack-free, silky texture, the cheesecake is then crowned with a heavenly praline topping made from chopped pecans, caramelized brown sugar, and a drizzle of heavy cream. Ideal for holiday gatherings or special occasions, this Praline Cheesecake is a dessert masterpiece that balances sweet, nutty, and creamy flavors in every bite. Serve chilled and get ready to wow your guests with the perfect blend of Southern charm and classic cheesecake luxury!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cups Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 3 Large eggs
- 1 cup Sour cream
- 0.33 cup Heavy cream
- 2 teaspoons Vanilla extract
- 1 cup Pecans, chopped
- 0.5 cup Brown sugar
- 0.25 cup Unsalted butter, cubed
- 0.25 cup Heavy cream
Instructions
Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Press the mixture firmly into the bottom of the springform pan to form the crust. Bake for 10 minutes, then set it aside to cool.
In a large mixing bowl, beat the cream cheese, 1 cup of granulated sugar, and 1/2 cup of brown sugar together until fluffy and smooth.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, heavy cream, and vanilla extract until fully combined.
Pour the cheesecake batter into the crust and smooth the top with a spatula.
Wrap the bottom of the springform pan with aluminum foil and place it into a large roasting pan. Fill the roasting pan with enough boiling water to reach halfway up the sides of the springform pan (this is a water bath to prevent cracking).
Bake the cheesecake for 60-70 minutes, or until the center is slightly jiggly but mostly set. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the water bath and refrigerate for at least 4 hours, or preferably overnight.
To prepare the praline topping, combine the chopped pecans, 1/2 cup of brown sugar, 1/4 cup of cubed butter, and 1/4 cup of heavy cream in a saucepan over medium heat.
Stir constantly until the butter is melted and the mixture comes to a boil. Reduce the heat and simmer for 3-4 minutes until thickened.
Remove the topping from the heat and let it cool for about 10 minutes, then pour it evenly over the chilled cheesecake.
Refrigerate the cheesecake for an additional 30 minutes before slicing and serving.
Nutrition Facts
Calories |
8063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 593.6 g | 761% | |
| Saturated Fat | 310.6 g | 1553% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1953 mg | 651% | |
| Sodium | 4119 mg | 179% | |
| Total Carbohydrate | 627.5 g | 228% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 469.3 g | ||
| Protein | 98.5 g | 197% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 1429 mg | 110% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1960 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.
