Pecan Praline Cheesecake Recipe
Pecan Praline Cheesecake is a decadent dessert that combines the creamy richness of cheesecake with the sweet and nutty flavor of pecan praline. In this article, we’ll explore how to make this indulgent treat that’s perfect for special occasions or any time you’re craving something sweet.
1. Introduction to Pecan Praline Cheesecake
Pecan Praline Cheesecake is a delightful fusion of two classic desserts – cheesecake and pecan praline. The smooth and creamy cheesecake filling pairs perfectly with the crunchy pecan praline topping, creating a symphony of flavors and textures that will tantalize your taste buds.
2. Ingredients Needed
To make Pecan Praline Cheesecake, you’ll need the following ingredients:
- Graham Cracker Crust
- Cream Cheese
- Sugar
- Eggs
- Vanilla Extract
- Pecans
- Brown Sugar
- Butter
3. Preparing the Ingredients
Start by making the graham cracker crust by crushing graham crackers and mixing them with melted butter and sugar. Press the mixture into the bottom of a springform pan and set aside.
Next, prepare the cheesecake filling by beating cream cheese, sugar, eggs, and vanilla extract until smooth and creamy. Chop the pecans and prepare the pecan praline topping by melting butter and brown sugar in a saucepan until bubbly, then stirring in the chopped pecans.
4. Assembling the Cheesecake
Pour the cheesecake filling over the prepared graham cracker crust, spreading it out evenly with a spatula. Sprinkle the pecan praline topping over the top of the cheesecake filling, covering it completely.
5. Cooking Instructions
Bake the Pecan Praline Cheesecake in a preheated oven until the center is set and the edges are lightly browned, about 45-50 minutes. Remove the cheesecake from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.
6. Serving Suggestions
Once the cheesecake is chilled, remove it from the refrigerator and carefully remove the springform pan. Garnish the cheesecake with whipped cream and additional pecans, if desired. Serve slices of Pecan Praline Cheesecake with a hot cup of coffee or tea for a truly indulgent treat.
7. Variations and Customizations
Feel free to customize this recipe to suit your taste preferences. You can add a drizzle of chocolate sauce over the top of the cheesecake for an extra touch of sweetness, or you can experiment with using different types of nuts in the pecan praline topping. You can also make mini cheesecakes using a muffin tin for individual portions.
8. Tips for Success
To ensure that your Pecan Praline Cheesecake turns out perfectly every time, follow these tips:
- Allow the cream cheese and eggs to come to room temperature before mixing to ensure a smooth and creamy cheesecake filling.
- Be careful not to overmix the cheesecake batter, as this can result in a dense and heavy texture.
- Consider using a water bath when baking the cheesecake to help prevent cracking and ensure even baking.
9. Health Benefits of Pecan Praline Cheesecake
While Pecan Praline Cheesecake is undeniably indulgent, it can still be enjoyed in moderation as part of a balanced diet. Pecans are a good source of healthy fats, fiber, and antioxidants, while cream cheese provides calcium and protein.
10. Conclusion
In conclusion, Pecan Praline Cheesecake is a luxurious and delicious dessert that’s perfect for any occasion. With its creamy cheesecake filling and crunchy pecan praline topping, it’s sure to be a hit with friends and family alike. Whether you’re celebrating a special event or simply treating yourself to something sweet, Pecan Praline Cheesecake is sure to satisfy your cravings and leave you wanting more.
Source: lifeloveandsugar.com
Pecan Praline Cheesecake Recipe
Pecan Praline Cheesecake is a decadent dessert that combines the creamy richness of cheesecake with the sweet and nutty flavor of pecan praline. In this article, we'll explore how to make this indulgent treat that's perfect for special occasions or any time you're craving something sweet.
- CRUST
- 2 1/4 cups 302g graham cracker crumbs (about 17 full sheet graham crackers)
- 5 tbsp 70g packed brown sugar
- 1/8 tsp salt
- 10 tbsp 140g unsalted butter, melted
- CHEESECAKE FILLING
- 24 ounces 678g cream cheese, room temperature
- 1 1/4 cups 180g light brown sugar, loosely packed
- 3 tbsp 24g all purpose flour
- 1 cup 230g sour cream, room temperature
- 1 tbsp vanilla extract
- 4 large eggs (room temperature)
- 1 cup 107g chopped pecans, toasted
- TOPPING
- 1/2 cup 104g sugar
- 1/2 cup 113g packed light brown sugar
- 3/4 cup ml heavy whipping cream
- 4 tbsp 56g unsalted butter, cut into cubes
- 3/4 cup 80g chopped pecans, toasted
- 1/2 tsp salt
- 1 tsp vanilla extract
- CRUST
- 1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.3. Bake the crust for 10 minutes, then set aside to cool.4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
CHEESECAKE FILLING
- 5. Reduce oven temperature to 300°F (148°C).6. In a large bowl, beat the cream cheese, brown sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.7. Add the sour cream and vanilla extract and mix on low speed until well combined.8. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.9. Gently stir in the toasted pecans.10. Pour the cheesecake batter into the crust.11. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.12. Bake for 1 hour 15 minutes. The center should be set, but still jiggly.13. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.14. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.15. Remove the cheesecake from the oven and water bath wrapping and refrigerate until cool and firm, 5-6 hours or overnight.
TOPPING
- 16. When you’re ready to make the topping, add everything but the pecans, salt and vanilla extract to a medium pot and heat over medium-low heat until the butter and brown sugar is melted.17. When the sugar has melted, turn the heat up to medium. When it begins to foam and boil, stir constantly until it reaches 220 degrees, about 2 minutes. Don’t cook it too long (past 220 degrees) or the topping may end up too firm.18. Remove from heat and stir in the pecans, salt and vanilla extract.19. Stir vigorously and continuously with your spatula for about 1 minute20. Set aside and allow to cool to room temperature, then add to the top of the cheesecake and spread evenly.21. Serve immediately or refrigerate until ready to serve. The topping will firm up in the fridge, but you will still be able to cut through it easily.