Southern Pecan Praline Cheesecake
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5.0
33 reviews
Excellent
Southern Pecan Praline Cheesecake
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This Pecan Cheesecake is a rich, creamy homemade cheesecake topped with decadent brown sugar pecan praline sauce. This Pecan Praline Cheesecake combines pecan pie and cheesecake into one perfect pecan dessert!
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Ingredients
Graham Cracker Crust:
- 14 full graham cracker sheets
- 8 Tablespoons salted butter (melted)
- 3 Tablespoons sugar
Cheesecake Filling:
- (4) 8-ounce pkgs. cream cheese (softened)
- 1 cup brown sugar
- 1/2 cup sugar
- 1 Tablespoon vanilla bean paste or extract
- 2 Tablespoons cornstarch
- 3 large eggs
- 2 large egg yolks
- 3/4 cup full-fat sour cream
Pecan Praline Topping:
- 4 Tablespoons salted butter
- 1/2 cup brown sugar
- 1 Tablespoon light karo syrup
- 1/4 cup heavy cream
- 1 3/4 cups pecan halves
Whipped Cream:
- 1 cup heavy cream
- 1/4 cup powdered sugar
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Instructions
Graham Cracker Crust:
- Preheat the oven to 350º. For the crust, I prefer to use a food processor. If not, place graham crackers in a large bag and beat with a rolling pin until fine crumbs appear. Then, stir the graham crumbs, sugar, and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan. Bake for 8 minutes, then let cool to room temperature.
Cheesecake Filling:
- In a large mixing bowl, beat softened cream cheese and sugar until fluffy, about 2-3 minutes, scraping the sides of the bowl often. Add vanilla and cornstarch and beat just until combined. Don't overmix this cheesecake batter and allow air bubbles to form. Add eggs one at a time, beating after each addition. Fold in full-fat sour cream.
- Pour into cooled graham cracker crust and lightly bang the pan on the counter to release any air bubbles. IMPORTANT! When using a water bath, you want to line the OUTSIDE of the springform pan with foil. I use heavy-duty foil and wrap it twice to secure the pan and ensure no water sneaks through. Place pan in the center of a double layer of foil. Lift edges of foil up, wrapping tightly around sides of the pan and folding foil under itself as needed.
- Place filled springform pan inside a roasting pan and transfer to the center rack of the oven. Carefully pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan (this is safer than pouring it in and then transferring it to the oven).
- Bake for 20 minutes at 350 degrees and then reduce heat to 300 degrees. Bake at 300 degrees for 35 minutes. Turn off the oven but keep the cheesecake in the oven and continue to cook low and slow for 1 hour.
- Let come to room temperature for about 1 hour and then place in the refrigerator for about 6-8 hours or overnight to allow it time to set up and solidify.
Pecan Praline Topping:
- When ready to serve the cheesecake, make the pecan praline topping. Add butter, brown sugar, and karo syrup into a medium pot. Heat over medium low heat and stir until melted. Add heavy cream and cook for several minutes, stirring, until competely smooth.
- Remove from heat and fold in pecans. Pour onto wax or parchment paper and let cool slightly (don't place in refrigerator or butter will solidify).
- Whip the heavy cream and powdered sugar together until peaks form. Spoon the pecan praline topping on top of the cooled cheesecake and serve with fresh whipped cream.
Equipments used:
Notes
- The best way to avoid the cheesecake cracking in the center is to cook it at a low temperature and slowly in a water bath. A crack can happen when the cheesecake is baking faster towards the edges, while the center is still liquid.
- Also, make sure to keep the oven closed! No peeking! If you need to check on the cheesecake, use the oven light.
- Use full-fat regular cream cheese. I suggest Philadelphia brand cream cheese.
- A water bath is a pan of hot water that surrounds the springform pan with your cheesecake. It acts as a buffer for heat so your cheesecake filling bakes slowly, gently, and evenly. The steam from the water bath helps to keep the cheesecake from drying out. It creates a creamy textured cheesecake.
- Make sure to not overwhip the cheesecake batter and develop air bubbles. I suggest pounding the springform pan on the counter once the batter has been added to release any air bubbles.
- After removing the cheesecake from the oven, let the cheesecake come to room temperature before placing it in the refrigerator, for about 1 hour. Then place in the refrigerator for at least 6-8 hours, preferably overnight. This allows the cheesecake time to solidify and set up.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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