Description
Southern Pecan Praline Cheesecake
Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 cup heavy cream
1 cup pecan halves
1 cup brown sugar
1/2 cup unsalted butter
1/4 cup heavy cream
Directions:
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form a crust.
In a large bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition. Stir in sour cream and heavy cream until blended.
Pour the cream cheese mixture over the crust. Bake for 1 hour or until the center is set. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
In a medium saucepan, combine pecan halves, brown sugar, unsalted butter, and heavy cream. Cook over medium heat, stirring constantly, until the mixture thickens, about 10 minutes.
Pour the pecan praline mixture over the cooled cheesecake. Let it cool completely before serving.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 6 hours | Kcal: 450 kcal | Servings: 12 servings
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Step-by-Step Guide
Follow these detailed instructions for a perfect cheesecake. After preheating your oven and preparing the springform pan, firmly press the crumb mixture into the bottom to create a solid, even base. For the filling, ensure the cream cheese is truly softened to room temperature to avoid lumps. When adding the eggs, incorporate them on low speed to prevent excess air, which can cause cracking. The key to a creamy texture is to blend the sour cream and heavy cream just until combined—do not overmix. The initial bake is done when the edges are set but the center still has a slight jiggle. The crucial step is the gradual cooling in the turned-off oven, which prevents sudden temperature changes.
Serving Suggestions
Serve this decadent cheesecake chilled. For an elegant presentation, garnish each slice with a fresh pecan half and a small dollop of whipped cream. A drizzle of caramel sauce or a scoop of vanilla bean ice cream makes it extra special. Pair with a cup of strong coffee or a dessert wine like a tawny port to balance the sweetness.
How-to Summary
In summary: Prepare a graham cracker crust and press it into a pan. Beat cream cheese, sugar, and vanilla until smooth, then incorporate eggs, sour cream, and heavy cream. Bake the filling on the crust, then let it cool slowly in the oven. Chill thoroughly. Finally, prepare the praline topping by cooking pecans with brown sugar, butter, and cream, then pour it over the chilled cheesecake.
Frequently Asked Questions
Can I make this cheesecake ahead of time? Absolutely. It’s actually better when made a day in advance. The flavors develop fully, and it ensures the cheesecake is perfectly set.
How do I prevent cracks in my cheesecake? Avoid overbeating the batter after adding the eggs, and always use the gradual cooling method described in the recipe. Placing a pan of water on the oven rack below can also help.
Can I use a different nut for the praline? Yes, walnuts make an excellent substitute for pecans and will provide a similar texture and rich flavor.
How should I store leftovers? Cover the cheesecake tightly with plastic wrap or store in an airtight container in the refrigerator for up to 5 days.
Can I freeze this cheesecake? Yes, but freeze it without the praline topping. Wrap the chilled, plain cheesecake tightly in plastic wrap and foil. Thaw overnight in the fridge and add the fresh praline topping before serving.
Common Mistakes to Avoid
- Using cold cream cheese, which leads to a lumpy batter.
- Overmixing the batter after adding the eggs, which incorporates too much air and causes cracking.
- Opening the oven door during the initial baking, which can cause a temperature drop and make the cake fall.
- Skipping the slow cooling process in the oven, which is critical for texture.
- Adding the warm praline topping to a cheesecake that isn’t fully chilled, which can melt the top layer.
Conclusion
This Southern Pecan Praline Cheesecake is a show-stopping dessert that masterfully combines a creamy, rich filling with a crunchy, buttery topping. While it requires patience for chilling and cooling, the process is straightforward and the result is profoundly rewarding. By following the detailed steps and avoiding common pitfalls, you’ll create a decadent, restaurant-quality dessert that is sure to impress at any gathering. Enjoy the perfect blend of textures and flavors in every bite.