Description
Ingredients:
– 2 1/4 cups graham cracker crumbs
– 5 tbsp packed brown sugar
– 1/8 tsp salt
– 10 tbsp unsalted butter, melted
– 24 ounces cream cheese, room temperature
– 1 1/4 cups light brown sugar, loosely packed
– 3 tbsp all-purpose flour
– 1 cup sour cream, room temperature
– 1 tbsp vanilla extract
– 4 large eggs, room temperature
– 1 cup chopped pecans, toasted
– 1/2 cup sugar
– 1/2 cup packed light brown sugar
– 3/4 cup heavy whipping cream
– 4 tbsp unsalted butter, cut into cubes
– 3/4 cup chopped pecans, toasted
– 1/2 tsp salt
– 1 tsp vanilla extract
Directions:
1. Preheat your oven to 325°F (163°C). Get your 9-inch springform pan ready by lining it with parchment paper and greasing the sides.
2. In a mixing bowl, stir together the graham cracker crumbs, brown sugar, salt, and melted butter until everything is well combined. Press this mixture into the bottom and up the sides of your prepared pan. Bake for 10 minutes, then allow it to cool.
3. Once cooled, cover the outside of the pan with aluminum foil to keep water from seeping in while we bake the cheesecake.
4. Lower the oven temperature to 300°F (148°C).
5. In a large bowl, beat the cream cheese, brown sugar, and flour together until the mixture is silky smooth. Don’t forget to scrape down the sides of the bowl for an even mix!
6. Add in the sour cream and vanilla extract, mixing until well combined.
7. Add the eggs, one at a time, mixing slowly after each addition. Scrape the sides of the bowl as needed to ensure a smooth batter.
8. Gently stir in the toasted pecans, making sure they’re evenly distributed.
9. Pour this luscious batter into your cooled crust, spreading it out evenly.
10. Place your springform pan inside a larger baking dish and fill that dish with warm water until it reaches halfway up the sides of the springform pan.
11. Bake for about 1 hour and 15 minutes, or until the center is set but still slightly wobbly.
12. Turn off the oven and keep the door closed for 30 minutes—this helps with cooling.
13. After that, crack the oven door open and let the cheesecake cool for another 30 minutes.
14. Remove the cheesecake from the oven and refrigerate it for at least 5-6 hours or overnight if you can resist!
15. For the pecan praline topping, melt the butter, light brown sugar, and sugar in a small pot. Once melted, let it come to a gentle boil for 2 minutes while stirring continuously.
16. Off the heat, stir in the toasted pecans, salt, and vanilla. Let this mixture cool to room temperature before topping your cheesecake with it.
17. Spread the cooled praline topping over your cheesecake and you’re ready to serve! Enjoy immediately or refrigerate until you’re ready to indulge.
Happy baking!
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Step-by-Step Guide
Follow these detailed steps for a perfect cheesecake. First, ensure all dairy ingredients (cream cheese, sour cream, eggs) are at true room temperature for a lump-free batter. When making the crust, press it firmly and evenly to prevent crumbling. For the filling, beat the cream cheese and sugar on low speed to avoid incorporating too much air, which can cause cracks. The water bath is non-negotiable; the foil wrap must be secure. The bake is done when the edges are set but the center still jiggles like Jell-O. The slow cooling process in the oven is critical for texture and to prevent sinking.
Serving Suggestions
Serve each slice with a dollop of freshly whipped cream and a sprinkle of sea salt to balance the sweetness. For a festive touch, drizzle with caramel sauce or a small scoop of vanilla bean ice cream. This rich dessert pairs beautifully with strong black coffee or a glass of bourbon. Store any leftovers covered in the refrigerator for up to 5 days.
How-to Summary
Create a graham cracker crust, bake, and cool. Mix a smooth cream cheese filling with toasted pecans. Bake the filled cheesecake in a water bath at 300°F for about 75 minutes. Cool slowly in the turned-off oven. Chill thoroughly, preferably overnight. Top with a homemade pecan praline sauce before serving.
Frequently Asked Questions
Can I make this cheesecake without a springform pan?
It is not recommended. A springform pan’s removable sides are essential for cleanly releasing this delicate dessert.
How do I know if my cheesecake is done baking?
The edges should be puffed and set, while the center (about a 3-inch circle) should have a slight, gentle jiggle when the pan is tapped.
Can I freeze this cheesecake?
Yes, without the topping. Wrap the chilled, bare cheesecake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before adding the praline topping.
Why did my cheesecake crack?
Common causes are overmixing the batter (adding too much air), a drastic temperature change, or overbaking. The water bath and slow cooling method outlined are your best defenses.
What’s the best way to toast pecans?
Spread them on a baking sheet and toast in a 350°F oven for 5-8 minutes, until fragrant. Watch closely to prevent burning.
Common Mistakes to Avoid
- Using cold ingredients, which leads to a lumpy batter.
- Overbeating the batter after adding the eggs, which creates air pockets and cracks.
- Skipping the water bath, which causes uneven baking and a rubbery texture.
- Not properly sealing the springform pan with foil, resulting in a soggy crust from water seepage.
- Cutting the cheesecake before it is fully chilled, causing it to fall apart.
Conclusion
This Pecan Praline Cheesecake is a show-stopping dessert that masterfully combines a creamy, nutty filling with a decadent caramelized topping. While the process requires patience—especially for cooling and chilling—each step is designed to ensure a flawless, professional-quality result. By following the detailed guide and avoiding common pitfalls, you’ll create a dessert that is as rewarding to make as it is to enjoy. Perfect for special occasions, this cheesecake is sure to earn rave reviews and become a treasured recipe in your collection.