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Southern Pecan Praline Cheesecake

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

Ingredients

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.