pecan praline cheesecake

This Pecan Praline Cheesecake is a pecan lover's dream! The rich, creamy filling is full of brown sugar and toasted pecans and topped with a delicious, caramel-y pecan praline sauce!

Pecan Praline Cheesecake

tbsp (70 grams) packed brown sugar

salt

tbsp (140 grams) unsalted butter, melted

(678 grams) cream cheese, room temperature

(180 grams) light brown sugar, loosely packed

tbsp (24 grams) all purpose flour

(230 grams) sour cream, room temperature

tbsp vanilla extract

eggs, room temperature

(107 grams) chopped pecans, toasted

(104 grams) sugar

(113 grams) packed light brown sugar

(ml) heavy whipping cream

tbsp (56 grams) unsalted butter,

(80 grams) chopped pecans, toasted

tsp salt

tsp vanilla extract

Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.3. Bake the crust for 10 minutes, then set aside to cool.4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
CHEESECAKE FILLING

p id=&#8221;instruction-step-3&#8243;>5. Reduce oven temperature to 300°F (148°C).6. In a large bowl, beat the cream cheese, brown sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.7. Add the sour cream and vanilla extract and mix on low speed until well combined.8. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.9. Gently stir in the toasted pecans.10. Pour the cheesecake batter into the crust.11. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.12. Bake for 1 hour 15 minutes. The center should be set, but still jiggly.13. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.14. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.15. Remove the cheesecake from the oven and water bath wrapping and refrigerate until cool and firm, 5-6 hours or overnight.
TOPPING

id=&#8221;instruction-step-4&#8243;>16. When you&#8217;re ready to make the topping, add everything but the pecans, salt and vanilla extract to a medium pot and heat over medium-low heat until the butter and brown sugar is melted.17. When the sugar has melted, turn the heat up to medium. When it begins to foam and boil, stir constantly until it reaches 220 degrees, about 2 minutes. Don&#8217;t cook it too long (past 220 degrees) or the topping may end up too firm.18. Remove from heat and stir in the pecans, salt and vanilla extract.19. Stir vigorously and continuously with your spatula for about 1 minute20. Set aside and allow to cool to room temperature, then add to the top of the cheesecake and spread evenly.21. Serve immediately or refrigerate until ready to serve. The topping will firm up in the fridge, but you will still be able to cut through it easily.

Can’t wait to try ! 
One quick question. Do I want to wait till my cheesecake has been refrigerated before I make the topping to put on ?

Thank you for sharing this delicious recipe. I’m a decent cook but not so much of a baker, I made this for my wife because she loves all three,, Pecans, pralines, and cheesecake. I followed your recipe to the tee weighing all ingredients, and It came out perfect. Especially the crust which was the best part in my opinion the topping was perfect and the cheesecake itself in which I was tempted to cut back on some of the sugar (I’m glad I didn’t) because it was not sweet at all. It has just the right amount of sugar, when matched with the topping and the crust.

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Pecan Praline Cheesecake

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