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Pecan Praline Cheesecake

Pecan Praline Cheesecake
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Indulge in the creamy, nutty goodness of this Pecan Praline Cheesecake, featuring a rich caramel swirl and a crunchy graham cracker crust. Perfect for holidays or any special occasion, this dessert is a showstopper with its combination of textures and flavors.

Ingredients

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Crust

  • 1½ cups crushed graham cracker crumbs

  • ¼ cup sugar

  • ½ cup finely chopped pecans

  • ⅓ cup unsalted butter, melted

Filling

  • 4 (8-ounce) packages cream cheese, softened

  • 1¼ cups sugar

  • 3 tablespoons all-purpose flour

  • 1 tablespoon vanilla extract

  • 4 large eggs, room temperature

  • ¾ cup sour cream

  • ¾ cup Caramel Sauce (see below), plus more for serving

Garnish

  • Toasted pecan halves

Caramel Sauce

  • 6 tablespoons unsalted butter, cubed and softened

  • 1 cup sugar

  • 4 tablespoons water, divided

  • ½ cup heavy whipping cream, room temperature

Instructions

Crust Preparation

  1. Preheat Oven: Preheat to 350°F (175°C). Spray a 9-inch springform pan with baking spray and line the bottom with parchment paper.

  2. Mix Crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and chopped pecans. Stir in melted butter until well mixed.

  3. Form Crust: Press mixture firmly into the bottom of the prepared pan.

  4. Bake Crust: Bake for 10 minutes. Let cool on a wire rack. Reduce oven temperature to 325°F (160°C).

Filling Preparation

  1. Blend Ingredients: Using a stand mixer, beat cream cheese until smooth. Gradually add sugar, flour, and vanilla. Mix in eggs one at a time. Stir in sour cream.

  2. Caramel Swirl: Transfer half of the batter to a bowl and gently fold in ¾ cup Caramel Sauce.

  3. Assemble: Alternate dollops of plain and caramel batter in the crust. Swirl with a knife for a marble effect.

Baking

  1. Water Bath: Place cheesecake in a roasting pan. Pour hot water into the pan to reach halfway up the sides of the springform pan.

  2. Bake Cheesecake: Bake for 1 hour 40 minutes, or until the center jiggles slightly. Remove and cool completely in the pan.

  3. Chill: Cover and refrigerate overnight.

Caramel Sauce

  1. Cook Sugar: In a saucepan, heat sugar and 3 tablespoons water until it turns a dark amber. Avoid stirring.

  2. Finish Sauce: Remove from heat. Whisk in cream and butter until smooth. Cool completely.

Notes

Serving Suggestions

  • Drizzle additional caramel sauce over slices before serving.

  • Garnish with toasted pecan halves or whipped cream for extra flair.

Tips & Tricks

  • Avoid Cracks: Ensure ingredients are at room temperature, and do not over-mix the batter.

  • Water Bath Caution: Use a roasting bag or foil to prevent water from seeping into the cheesecake.

Storage & Reheating

  • Storage: Cover and refrigerate leftovers for up to 5 days.

  • Reheating: Serve slices cold or let them sit at room temperature for 30 minutes before serving.

Find it online: https://cakeshungry.com/pecan-praline-cheesecake/