Pecan Praline Cheesecake
Ingredients
Crust:
1 ½ cups graham cracker crumbs
¼ cup brown sugar
½ teaspoon cinnamon (optional)
½ cup unsalted butter, melted
Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
Pecan Praline Topping:
½ cup unsalted butter
½ cup brown sugar
¼ cup heavy cream
1 teaspoon vanilla extract
1 cup chopped pecans
Instructions
1. Prepare the Crust:
1. Preheat the oven to 325°F and grease a 9-inch springform pan.
2. In a mixing bowl, combine graham cracker crumbs, brown sugar, and optional cinnamon. Add the melted butter and mix well.
3. Press the mixture firmly into the bottom of the springform pan. Bake for 8-10 minutes, then allow to cool.
2. Make the Cheesecake Filling:
1. In a large bowl, beat the softened cream cheese and granulated sugar until creamy.
2. Incorporate the eggs one at a time, ensuring thorough mixing after each addition. Add the vanilla extract.
3. Gently fold in the sour cream until fully blended.
4. Pour the filling over the cooled crust and smooth the surface.
5. Bake for 50-55 minutes, until the center is set but still slightly wobbly.
6. Turn off the oven, slightly open the door, and let the cheesecake cool in the oven for 1 hour.
7. Refrigerate for a minimum of 4 hours or overnight.
3. Prepare the Pecan Praline Topping:
1. In a saucepan over medium heat, melt the butter and brown sugar, stirring until the mixture becomes bubbly.
2. Add the heavy cream and continue to cook for 2 minutes, stirring constantly.
3. Remove from heat and mix in the vanilla extract and chopped pecans.
4. Allow to cool slightly before pouring over the chilled cheesecake.
4. Serve and Enjoy!
