Southern Pecan Praline Cheesecake
User Reviews
5
Southern Pecan Praline Cheesecake
Description
This cheesecake starts with a graham cracker crust made by combining finely crushed crackers, sugar, and melted butter baked until set. The filling blends softened cream cheese, sugars, vanilla bean paste, cornstarch, eggs, and sour cream, carefully mixed to avoid overbeating and air bubbles. The batter is poured into the crust and baked using a water bath wrapped in foil to ensure gentle, even cooking and prevent cracks.
The pecan praline topping is prepared separately by cooking butter, brown sugar, corn syrup, and heavy cream with pecan halves, then poured over the cooled cheesecake. This adds a glossy, sweet, and nutty finish to the creamy cake.
Best served chilled, the cheesecake develops its texture after several hours or overnight refrigeration. The water bath is key to its smooth consistency, while the praline topping introduces a contrasting texture and classic Southern flavor.
To avoid cracking, keep the oven closed during baking, and let the cheesecake cool to room temperature before chilling. Use full-fat cream cheese and line the pan carefully with foil for the water bath to maintain moisture and texture.
Ingredients
Graham Cracker Crust:
- 14 full graham cracker sheets
- 8 Tablespoons butter melted, salted
- 3 Tablespoons sugar
Cheesecake Filling:
- (4) ounce pkgs. cream cheese (softened)
- 1 cup brown sugar
- 1/2 cup sugar
- 1 Tablespoon vanilla bean paste or vanilla extract
- 2 Tablespoons cornstarch
- 3 large egg
- 2 large egg yolk
- 3/4 cup sour cream full-fat
Pecan Praline Topping:
- 4 Tablespoons butter salted
- 1/2 cup brown sugar
- 1 Tablespoon light corn syrup
- 1/4 cup heavy cream
- 1 /4 cups pecan halves
Whipped Cream:
- 1 cup heavy cream
- 1/4 cup powdered sugar
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.
Notes
- Cook the cheesecake in a water bath wrapped tightly with heavy-duty foil to avoid cracks and ensure even baking.
- Use full-fat cream cheese, such as the Philadelphia brand, for best texture and flavor.
- Do not overmix the batter; mix just until combined to prevent air bubbles.
- After baking, let the cheesecake cool to room temperature before refrigerating for 6-8 hours or overnight to set properly.
- Avoid opening the oven door during baking to keep temperature stable and prevent cracks.
User Reviews
Overall Rating
5
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