Southern Pecan Praline Cheesecake

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Introducing the irresistible Pecan Praline Cheesecake – a delightful blend of pecan pie and creamy cheesecake that’s sure to steal the spotlight at your Thanksgiving feast! Get ready to savor the rich and velvety goodness of this perfect pecan dessert.

Southern Pecan Praline Cheesecake

Prep Time 25 minutes
Cook Time 2 hours
Course Dessert
Servings 16


For the crust, you’ll need:

  • 14 full sheets of Graham Crackers
  • 8 tablespoons of melted Salted Butter
  • 3 tablespoons of Sugar

For the Cheesecake Filling, gather:

  • 4 packages 8 ounces each of softened Cream Cheese
  • 1 cup of Brown Sugar
  • 1/2 cup of Sugar
  • 1 tablespoon of Vanilla Extract
  • 2 tablespoons of Cornstarch
  • 3 large Eggs
  • 2 large Egg Yolks
  • 3/4 cup of Full-Fat Sour Cream

And for the Pecan Praline Topping, you’ll need:

  • 4 tablespoons of Salted Butter
  • 1/2 cup of Brown Sugar
  • 1 tablespoon of Light Karo Syrup
  • 1/4 cup of Heavy Cream
  • 1 3/4 cups of Pecan Halves

Top it off with Whipped Cream, made from:

  • 1 cup of Heavy Cream
  • 1/4 cup of Powdered Sugar


**Graham Cracker Crust:**

  • Preheat your oven to 350ºF. Crush the Graham Crackers into fine crumbs, mix with sugar and melted butter, then press into the bottom of a 9-inch springform pan. Bake for 8 minutes and let it cool.

**Cheesecake Filling:**

  • Beat cream cheese and sugars until fluffy. Add vanilla and cornstarch, beat until just combined.
  • Add eggs one at a time, then fold in sour cream.
  • Pour the mixture into the cooled crust, tap the pan to release air bubbles.
  • Place the pan in a water bath, bake at 350ºF for 20 minutes, then reduce to 300ºF for 35 minutes. Turn off the oven and let it sit for 1 hour.
  • Cool at room temperature for an hour, then refrigerate for 6-8 hours or overnight.

**Pecan Praline Topping:**

  • Combine butter, brown sugar, and Karo syrup in a pot. Heat, stir until melted.
  • Add heavy cream, cook until smooth, then fold in pecans. Pour onto wax paper and let it cool.

**Whipped Cream:**

  • Whip heavy cream and powdered sugar until peaks form.


  • Top the chilled cheesecake with the pecan praline topping and a dollop of whipped cream.


  • To prevent cracking, bake the cheesecake slowly in a water bath at a low temperature.
  • Use full-fat regular cream cheese, like Philadelphia brand.
  • A water bath keeps the cheesecake moist and creamy.
  • Avoid bubbles by not overwhipping the batter; tap the pan to release any air bubbles.
  • Let the cheesecake chill to achieve a solid and creamy texture – 1 hour at room temperature and 6-8 hours in the refrigerator or overnight.

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