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Praline Cheesecake

For pecan lovers!
Prep Time30 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Keyword: Pecan Lovers, Pecan Praline Cheesecake, Praline Cheesecake, praline cheesecake recipe, praline pie recipe cream cheese
Servings: 16

Equipment

  • Oven
  • Electric mixer
  • Medium bowl
  • Springform Pan
  • Parchment paper
  • Heatproof spatula
  • Saucepan

Ingredients
  

For the Crust

  • 2 cups pecan cookies crumbs
  • 4 tbsp melted butter

For the Filling

  • 1 3/4 cups pecans chopped
  • 3 tbsp melted butter
  • 24 ounces softened cream cheese or 3 packages
  • 1 1/4 cups brown sugar
  • 2 tbsp flour all-purpose
  • 4 large eggs room temperature
  • 1 tsp vanilla extract

For the Praline Topping

  • 1/2 cup brown sugar
  • 4 tbsp butter
  • 1/4 cup heavy cream or half and half
  • 1 pinch baking soda
  • 1 tsp vanilla extract
  • 1/2 cup pecans chopped

Instructions

  • In a medium mixing bowl, combine the crumbs with the melted butter and mix well. Pour and press into the bottom of a springform pan. Meantime, get it into the refrigerator.
  • On a baking sheet, combine the pecans and the other melted butter and bake them at 180 degrees Celsius until golden. This will take about 5 or 8 minutes. Remove from the oven and let it cool aside.
  • Meanwhile, beat the cream cheese using an electric mixer, add the 1/4 cup of brown sugar and the flour. Beat until smooth texture. Then pour 1 egg at a time, making sure they mix well at intervals.
  • At the lowest level of your electric mixer, add the vanilla extract and the toasted pecans.
  • Get your springform pan with the crust out of the fridge and pour the mixture. Shake to remove the bubbles and bake at 170 degrees Celsius for 60 minutes.
  • Turn off the oven and open the door slightly. Leave it there for another 15 minutes.
  • Remove the cheesecake from the oven and let it cool at room temperature. Once is completely cool, then refrigerate for 3-8 hours.
  • Top your cheesecake with your caramel praline and some whipped cream. Cut it into pieces, serve and enjoy.

Praline Topping

  • Take a heavy saucepan at medium heat and combine all the ingredients -except the pecans-. Stir the mixture until it boils. Once this happens, turn the heat down to low. Keep stirring.
  • Using a candy thermometer, cook the mixture until it reaches 115 degrees Celsius. After that, remove from the heat. Keep stirring until it begins to thickens -you will have a creamy texture-.
  • Drop your creamy mixture onto parchment paper or onto a buttered pan. You can use a spoon or an ice cream scoop. Let it cool.
  • Once cool, you can top your cheesecake with it.

Notes

In case you don't have pecans and you want to replace them, you can try doing it with almonds. You'll be returning to its origins in France.