Texas Praline Cheesecake
Indulge in the rich, Southern charm of Texas Praline Cheesecake, a show-stopping dessert that combines the creamy decadence of classic cheesecake with the irresistibly sweet crunch of pecan pralines. Featuring a buttery graham cracker crust, a luscious cream cheese filling swirled with hints of brown sugar and vanilla, and a luxurious praline topping crowned with pecan halves, this dessert is the epitome of indulgence. Perfect for holidays, special gatherings, or whenever you’re in the mood to impress, this cheesecake blends velvety textures and nutty caramel flavors in every bite. Simple techniques like a slow oven cool and praline stovetop preparation ensure a crack-free, glossy centerpiece that’s as stunning as it is delicious. Get ready to wow your family and friends with this pecan-packed, Texas-sized treat! Keywords: Texas Praline Cheesecake, pecan praline topping, Southern cheesecake recipe, decadent dessert, pecan cheesecake.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter (melted)
- 24 ounces Cream cheese (softened)
- 1 cup Granulated sugar (for filling)
- 1 cup Brown sugar
- 2 tablespoons All-purpose flour
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 0.5 cup Heavy cream
- 1 cup Pecans (roughly chopped)
- 4 tablespoons Unsalted butter (for topping)
- 0.25 cup Heavy cream (for topping)
- 0.5 cup Brown sugar (for topping)
- 0.5 cup Pecans (halved, for garnish)
Instructions
Preheat your oven to 325°F (162°C) and grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the crust mixture firmly into the bottom of the prepared springform pan. Set aside.
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
Add the granulated sugar, brown sugar, and flour to the cream cheese, mixing until well combined.
Mix in the vanilla extract followed by the eggs, adding them one at a time and beating just until incorporated.
Gently fold in the heavy cream and chopped pecans.
Pour the cream cheese mixture over the prepared crust and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
To prepare the praline topping, melt 4 tablespoons of unsalted butter in a medium saucepan over medium heat.
Stir in 1/2 cup of brown sugar and 1/4 cup of heavy cream. Cook, stirring constantly, until the mixture comes to a boil. Boil for 1-2 minutes, then remove from heat.
Pour the praline topping over the chilled cheesecake, spreading it evenly.
Garnish with pecan halves and let the praline topping set for about 15 minutes before slicing.
Serve and enjoy your decadent Texas Praline Cheesecake!
Nutrition Facts
Calories |
8213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 571.7 g | 733% | |
| Saturated Fat | 275.6 g | 1378% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2006 mg | 669% | |
| Sodium | 3699 mg | 161% | |
| Total Carbohydrate | 703.6 g | 256% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 562.1 g | ||
| Protein | 102.5 g | 205% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 1272 mg | 98% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2353 mg | 50% | |
*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.
