Easy Pecan Praline Cheesecake Recipe

This special cheesecake recipe by Tami Dunn on YouTube will surely make you want more than just one bite, it’s so decadent, rich, and simply addicting that you wouldn’t even want to share it. This is the perfect treat to serve at your next party, gathering, or holiday that you’re hosting, I guarantee you will receive lots of compliments.

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I’m sure all of your guests will be impressed and they’ll keep coming back to the table for seconds. This might even become one of your favorite go-to dessert recipes, so if you want to give it a try to see for yourself, then learn the recipe below, and while you’re at it make sure to watch the video tutorial as well for more details.

Ingredients for Pecan Praline Cheesecake:

Crust

• 2¼ cups of graham cracker crumbs
• 5 tbsp of packed brown sugar
•  ⅛ tsp of salt
• 10 tbsp of unsalted butter, melted

Filling

• 24 oz of cream cheese, at room temperature
• 1¼ cups of light brown sugar, loosely packed
• 3 tbsp of all-purpose flour
• 1 cup of sour cream, at room temperature
• 1 tbsp of vanilla extract
• 4 large eggs, at room temperature
• 1 cup of chopped pecans, toasted

Topping

• ½ cup of sugar
• ½ cup of packed light brown sugar
• ¾ cup of heavy whipping cream
• 4 tbsp of unsalted butter, cut into cubes
• ¾ cup of chopped pecans, toasted
• ½ tsp of salt
• 1 tsp of vanilla extract

How to Make Pecan Praline Cheesecake:

Step 1

Preheat your oven to 325°F, then line a 9-inch springform pan with parchment paper in the bottom, and grease the sides with nonstick cooking spray or butter. In a small bowl, add the graham cracker crumbs, brown sugar, salt, and melted butter, then give them a good mix until incorporated, and transfer the mixture to the prepared pan.

Step 2

Press it firmly at the bottom and up the sides, then bake it in the preheated oven for about 10 minutes, and set it aside to cool down before wrapping the outside with aluminum foil as shown in the video. Reduce the temperature of the oven to 300°F, then beat together the cream cheese, brown sugar, and flour over low speed until smooth and combined, and then add in the sour cream and vanilla extract while beating continuously until incorporated.

Step 3

Add the eggs one at a time making sure to mix well in between each addition, then gently stir in the toasted pecans, and pour the mixture into the crust. Place the springform pan in a larger pan, then fill the outside with water about halfway up the sides of the springform pan, and bake the cheesecake for about 1 hour and 15 minutes or until the center is set but still jiggly.

Step 4

Turn off the oven leaving the door closed for 30 minutes, then crack the door open, and leave the cheesecake for 30 more minutes. After half an hour, remove the cheesecake from the oven, then lift it off the water bath, and transfer it to the refrigerator to chill for about 5 to 6 hours up to overnight until cool and firm.

Step 5

For the topping, place a medium pot on a stove over medium-low heat, then add in the sugars, cream, and butter, and heat them until melted. Turn the heat up to medium, then once foamy and boiling, stir the mixture constantly until it reaches a temperature of 220 degrees, this will take only about 2 minutes, so make sure to not cook the topping too long.

Step 6

Remove the pot from the heat, then add the pecans, salt, and vanilla extract, and stir them continuously for about 1 minute. Set aside the mixture and let it cool to room temperature, then add it on top of the chilled cheesecake evenly, and let it chill in the fridge or serve immediately. Enjoy!

*All these images are credited to Tami Dunn via YouTube. Give her channel a visit and subscribe for more!

Easy Pecan Praline Cheesecake Recipe