Pecan praline cheesecake is a rich, dense, creamy cheesecake with a gooey praline topping studded with buttery, toasted pecans. It's easy to make and will definitely impress your guests!
2cupspecan shortbread cookiesabout ¾ of a package, crushed
⅓cupbuttermelted
Cheesecake
32ozcream cheeseroom temperature
2cupsbrown sugar
6eggsroom temperature
2teaspoonsvanilla
1cuppecanschopped and toasted
16ozsour creamroom temperature
Topping
¼cupbrown sugar
¼cupunsalted butter
½cupchopped pecans
Instructions
Crust
Mix the cookie crumbs and butter and then press the mixture into the bottom and up the sides of a 9" springform pan.
Bake at 375F for about 10 minutes.
Set aside.
When cool cover the outside of the pan with heavy duty aluminum foil, making sure it is at least ¾ of the way up the pan
Cheesecake
Beatcream cheese and sugar at slowest speed until it is mixed well. Do not whip it - air will get in the batter and it will lose its dense texture.
Add eggs one at a time.
Fold in vanilla, pecans, and sour cream by hand.
Pour into a prepared crumb crust in the 9? springform pan.
Make sure the foil is still securely around the pan.
Place in a bain marie at 375 for 45 minutes.
Turn off oven and let set for one hour. Do not open the door!
Remove cake from oven, take off foil, and let come to room temperature.
Refrigerate covered. Placing paper towel on top of cake will soak up any condensation
Refrigerate overnight.
Glaze.
Melt the butter and brown sugar together in a small pan, stirring until butter and sugar are melted together and sauce is bubbling.
Pour over top of cooled cheesecake and sprinkle more chopped pecans (or arrange pecan halves) on top.
Just before serving run a knife around cake and remove from pan.
Notes
Storage:Cheesecake should be covered and refrigerated. It will be fine for up to 5 days.Tips:
Always mix at the lowest speed.
No food processor? Put the cookies in a zip-top bag and crush them with a rolling pin—also a great way to release some pent-up holiday stress!
I like to use the back of a measuring cup to make sure I've pressed the cheesecake crust crumbs nice and tight into the pan corner.
Let all of your ingredients come to room temperature before getting started. This is an important step! I repeat: room! temperature!!
Room temperature or "softened" cream cheese means it's easily dented when you gently press on it with your finger.
Use the paddle attachment to cream your cheesecake mixture without adding extra air to the cheesecake batter.
Don't forget to line the outside of the springform pan with aluminum foil. Cover the bottom and sides of the pan carefully to ensure no water can get in.
Melt the glaze ingredients over medium heat in a small saucepan, stirring occasionally with a spatula to make sure nothing sticks or burns.
Extra pecan praline topping? Pour it onto some parchment paper and sprinkle the pecans over top. Let it cool for a tasty little bonus snack!
A bain marie can be created by putting the springform pan into a larger pan and pouring hot water in the outer pan until it comes half way up the outside of the springform.