Pecan Cheesecake Praline (Print Format)
A creamy pecan-filled cheesecake with a graham crust, all topped with warm praline sauce. Perfect to satisfy your sweet tooth!
# Ingredients:
→ Building the Crust
01 -
¼ cup brown sugar
02 -
½ cup butter, melted
03 -
2 cups crushed graham crackers
→ Cheesecake Layer
04 -
2 blocks (8oz each) cream cheese, brought to room temperature
05 -
½ cup white sugar
06 -
½ cup brown sugar
07 -
3 eggs, large
08 -
2 tsp vanilla essence
09 -
1 cup heavy whipping cream
10 -
½ tsp kosher salt
11 -
½ cup toasted and chopped pecans
→ Sweet Pecan Topping
12 -
1 cup chopped toasted pecans
13 -
½ cup heavy cream
14 -
1 cup packed brown sugar
15 -
½ cup unsalted butter
16 -
1 tsp vanilla essence
# Steps:
01 -
Heat oven to 325°F (163°C). Blend melted butter, graham crackers, and sugar in a bowl. Pack the mix firmly into a springform pan base, then bake for 10 minutes.
02 -
Whisk cream cheese with both sugars until creamy. Beat in eggs one at a time. Gently mix in cream, salt, vanilla, and pecans. Pour onto crust and bake for about 50-55 minutes.
03 -
On medium heat, melt butter with brown sugar in a saucepan. Stir in cream as it starts to thicken, and add pecans and vanilla. Set aside to cool a bit.
04 -
After baking, let the cheesecake cool fully, then refrigerate a minimum of 4 hours. Top generously with the pecan mixture and decorate with whipped cream and nuts before cutting.
# Tips:
01 -
For a silkier filling, bake it using a water bath.
02 -
Roasting pecans boosts their nutty flavor.
03 -
Add some caramel drizzle for a super indulgent twist.