Go Back
Pecan Praline Cheesecake Recipe

Pecan Praline Cheesecake Recipe

Ultra-creamy cheesecake on a buttery graham crust, finished with a glossy pecan praline topping. Elegant, indulgent, and crowd-pleasing.
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 35 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 50 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 1.4 cup graham cracker crumbs for crust
  • 2.5 tbsp light brown sugar for crust
  • 0.13 tsp fine sea salt for crust
  • 5.5 tbsp unsalted butter, melted for crust
  • 27 oz cream cheese, softened
  • 0.9 cup granulated sugar
  • 1.5 tbsp all-purpose flour
  • 0.22 tsp fine sea salt for filling
  • 0.85 cup sour cream, room temperature
  • 0.3 cup heavy cream for filling
  • 1.25 tsp vanilla extract for filling
  • 3 large eggs at room temperature
  • 1.3 cup chopped pecans, toasted for topping
  • 5 tbsp unsalted butter for praline
  • 0.9 cup light brown sugar for praline
  • 0.45 cup heavy cream for praline
  • 0.9 tsp vanilla extract for praline
  • 0.13 tsp fine sea salt for praline

Instructions

Preparation Steps

  • Heat oven to 325°F. Wrap the outside of a 9-inch springform pan with foil.
  • Grease the pan. Line the bottom with parchment for easy release.
  • Stir crumbs, brown sugar, and salt. Drizzle in melted butter and toss to coat evenly.
  • Press crumbs firmly into the pan bottom and slightly up the sides.
  • Bake the crust 10 minutes. Cool on a rack while making the filling.
  • Beat cream cheese until fluffy and smooth, about 2 minutes on medium speed.
  • Mix in sugar, flour, and salt on low until no lumps remain.
  • Blend in sour cream, vanilla, and heavy cream until just combined.
  • Add eggs one at a time, mixing on low just to incorporate. Avoid overbeating.
  • Set the springform in a roasting pan. Pour filling over the crust and tap gently.
  • Pour hot water into the roasting pan halfway up the pan sides. Bake 60–70 minutes until edges set and center wobbles.
  • Turn off oven. Crack the door and let cheesecake rest inside for 1 hour.
  • Remove. Run a knife around the edge. Cool to room temperature, then chill 6 hours or overnight.
  • Toast pecans in a dry skillet over medium heat until fragrant, 5–7 minutes. Cool slightly.
  • Simmer butter, brown sugar, and cream in a saucepan, stirring, 2–3 minutes until glossy and slightly thickened.
  • Remove from heat. Stir in vanilla, salt, and pecans. Cool until thick yet pourable.
  • Spoon praline over chilled cheesecake. Let set 10–15 minutes before slicing.

Notes

Variation: Swap half the graham crumbs with vanilla wafer crumbs for a lighter crust. For cleaner slices, chill the topped cake 20 minutes and wipe the knife between cuts. Store covered in the fridge up to 4 days; the praline firms as it chills.
This recipe is an original creation inspired by classic Pecan Praline Cheesecake Recipe flavors. All ingredient ratios and instructions are independently developed.