Pecan Praline Topped Cheesecake is a delicious cheesecake that is baked, cooled, and topped with a scrumptious pecan praline topping. This is my very favorite cheesecake.
If you love pecans, check out my best recipes featuring pecans!
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This Cheesecake is Amazing
I love a good cheesecake, especially one with pecans. Because, you know, pecans! It’s my favorite nut. This cheesecake has pecans in the crust and on top.
I have so many recipes with pecans, including Dixie’s Pecan Pie Cobbler. It’s always a winner.
I also have 60 Festive Pecan Desserts for the Holidays.
I can’t leave out my VooDoo Pecans (they’ll put a spell on you) and Sheet Pan Pecan Pie.
Pecan Praline Topped Cheesecake
You’ll need a 9″ cheesecake pan for this recipe. I’m so thankful that ZULAY Kitchen sent me their awesome non-stick cheesecake pan.
My old springform pan had seen better days, so I’m loving my new pan.
To make the cheesecake (recipe below), you’ll need:
- Graham cracker crumbs
- Finely chopped toasted pecans
- Brown sugar
- Butter
- Cream cheese (3 packs – 8 oz. each)
- Sweetened condensed milk
- Eggs
- Vanilla Extract
Combine the crust ingredients and press into the bottom of an ungreased springform pan.
Beat cream cheese, eggs, and vanilla extract. Pour into crust.
Pecan Praline Topping
To make the pecan praline topping, you will need:
- Brown sugar
- Heavy whipping cream
- Toasted pecans
The brown sugar and cream are combined in a small saucepan over medium heat. Cook and stir until the sugar is dissolved. Simmer for 4-5 minutes, until the mixture thickens. Be careful not to simmer too long. You don’t want the mixture to harden.
Remove from the heat and stir in the pecans. Spoon evenly over the cooled cheesecake. Chill.
This cheesecake is a family favorite and always gets rave reviews.
Tips for Baking The Perfect Cheesecake Without a Water Bath
- Make sure cream cheese and eggs are at room temperature.
- Don’t overbeat the eggs.
- Don’t open the oven until the end (or close to the end) of the baking time.
- Cool completely at room temperature before placing a cheesecake in the fridge.
What Causes a Cheesecake To Crack?
There are several reasons why your cheesecake may crack on the top. Fortunately, the praline topping will cover any imperfections.
- Overmixing – When you overmix the batter, more air is incorporated. This can cause the cheesecake to rise during baking and collapse while it cools.
- Overbaking – Don’t overbake the cheesecake. When the center is set (a tad jiggly) in the center, it’s done. Cracks can form when the cheesecake gets too dry.
- When you take the cheesecake out of the oven to cool, carefully run a knife around the edges of the cheesecake. This keeps the cake from sticking to the sides of the pan. While cheesecake is cooling, it contracts. If the sides are stuck to the side of the pan, this could also create cracks on the top.
- A water bath will also help keep cheesecakes from cracking. I do not use one for this cheesecake.
If you have a few cracks, the praline topping will cover them all up.
Pecan Praline Topped Cheesecake
A delicious cheesecake is topped with a pecan praline topping and chilled before serving.
Ingredients
- 3/4 cup graham cracker crumbs
- 1/2 cup pecans, toasted and finely chopped
- 1/4 cup firmly packed brown sugar
- 1/4 cup butter, melted
- 3 packages (8 oz. each) cream cheese, softened
- 1 can (14 oz.) sweetened condensed milk
- 3 eggs
- 1 teaspoon vanilla extract
Pecan Praline Topping
- 1/3 cup firmly packed brown sugar
- 1/3 cup whipping cream
- 1/2 cup toasted pecans, roughly chopped
Instructions
- Preheat oven to 300º F.
- In a medium bowl, combine graham crackers, 1/2 cup toasted and finely chopped pecans, brown sugar, and melted butter. Press into the bottom of an ungreased 9-inch springform pan.
- In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla extract. Mix well. Pour into prepared crust.
- Bake for 55-60 minutes or until center is set. Cool. Top with Pecan Praline Topping. Chill. Store leftovers in the refrigerator.
- Make the praline topping by combining brown sugar and cream in a saucepan. Cook over medium heat, stirring until sugar dissolves. Simmer for 4-5 minutes or until thickened. Remove from heat and stir in pecans.
- Spoon evenly over the cheesecake. Chill.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 344Total Fat 25gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 14gCholesterol 108mgSodium 189mgCarbohydrates 24gFiber 2gSugar 18gProtein 7g
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