Pralines N Cream Cheesecake
Indulge in the luxurious flavors of this Pralines N Cream Cheesecake, a dessert that combines the rich creaminess of classic cheesecake with the irresistible sweetness of a homemade praline topping. Featuring a buttery graham cracker crust, a velvety cream cheese filling, and a luscious layer of caramelized brown sugar and pecans, this showstopping dessert is as decadent as it is beautiful. Perfect for special occasions or as an indulgent treat, this cheesecake is finished with optional whipped cream and pecan halves for an elegant touch. With a balance of creamy, crunchy, and nutty flavors, this recipe is destined to become a family favorite. Bake, chill, and savor every bite of this praline-inspired masterpiece! Keywords: pralines n cream cheesecake, pecan praline dessert, creamy cheesecake recipe, holiday desserts, indulgent desserts.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter (melted)
- 2 tablespoons Granulated sugar
- 24 ounces Cream cheese (softened)
- 1 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 1 cup Heavy cream
- 1 cup Light brown sugar
- 4 tablespoons Unsalted butter
- 1 cup Pecans (chopped)
- 1 teaspoon Vanilla extract (for praline layer)
- 1 cup Whipped cream (optional for garnish)
- 12 pieces Pecan halves (optional for garnish)
Instructions
Preheat your oven to 325°F (162°C) and prepare a 9-inch springform pan by greasing it lightly.
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and have the texture of wet sand.
Press the crumb mixture firmly into the bottom of the springform pan to form the crust. Set aside while preparing the cheesecake filling.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and fluffy. Add in the vanilla extract and mix until incorporated.
Add the eggs, one at a time, mixing on low speed after each addition just until combined. Avoid overmixing to prevent air bubbles.
Pour in the heavy cream and gently fold it into the mixture until smooth and creamy.
Carefully pour the cheesecake batter over the prepared crust and smooth the top with a spatula. Tap the pan gently on the counter to release any trapped air bubbles.
Place the springform pan on the middle rack of the oven. Bake for 50 to 60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
While the cheesecake cools, prepare the praline layer. In a small saucepan over medium heat, combine the brown sugar and butter. Stir constantly until melted and smooth.
Add the chopped pecans and cook for 2-3 minutes, stirring frequently. Remove from heat and stir in the vanilla extract.
Allow the praline mixture to cool slightly before spreading it evenly over the cooled cheesecake.
Refrigerate the cheesecake for at least 4 hours, or overnight, to set completely.
Before serving, decorate with whipped cream and pecan halves, if desired. Slice and enjoy!
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 324 mg | 14% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 43.7 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 95 mg | 7% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 183 mg | 4% | |
*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.
