Ingredients
Scale
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
Instructions
**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.
**Serve:**
- Top the chilled cheesecake with the pecan praline topping and a dollop of whipped cream.
Notes
- 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.