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Ultra close-up macro of pecan pie cheesecake with toasted pecans, gooey brown sugar caramel praline and creamy vanilla cheesecake layer

Pecan Pie Cheesecake with Caramel Praline

The ultimate holiday showstopper combining the decadence of Southern pecan pie with ultra-creamy New York-style cheesecake. A buttery brown sugar graham cracker crust holds a silky vanilla bean cheesecake layer, smothered in warm, gooey caramel praline sauce and loaded with toasted buttery pecans.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Calories: 540
Ingredients Method Nutrition

Ingredients
  

Buttery Graham Crust
  • 2 cups graham cracker crumbs (approx 14 full sheets)
  • 3 tbsp light brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 6 tbsp unsalted butter, melted
Velvety Cheesecake Filling
  • 32 oz (4 blocks) full-fat cream cheese, room temperature
  • 1 cup granulated white sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 cup sour cream, room temperature
  • 2 tsp pure vanilla extract or vanilla bean paste
  • 1/4 tsp fine sea salt
  • 4 large fresh eggs, room temperature
Gooey Pecan Praline Topping
  • 1/2 cup unsalted butter
  • 3/4 cup dark brown sugar, packed
  • 1/4 cup heavy whipping cream
  • 1/4 cup pure maple syrup or light corn syrup
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp flaky sea salt
  • 2 cups pecan halves, lightly toasted and roughly chopped

Method
 

Prepare Crust & Springform Pan
  1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the exterior base of the pan tightly with heavy-duty aluminum foil.
  2. In a medium bowl, combine graham cracker crumbs, 3 tbsp brown sugar, cinnamon, and melted butter until mixture resembles wet sand.
  3. Press mixture firmly and evenly into the bottom and about 1 inch up the sides of the prepared springform pan using the flat bottom of a measuring cup. Bake for 10 minutes, then remove and cool slightly.
Make the Silky Cheesecake Batter
  1. In a large stand mixer fitted with paddle attachment, beat the softened cream cheese, granulated sugar, and 1/4 cup brown sugar on medium-low speed for 3 minutes until smooth and lump-free.
  2. Add the sour cream, vanilla extract, and salt. Mix on low until fully incorporated, scraping down the bowl as needed.
  3. Add eggs one at a time, mixing on low speed just until each yolk disappears. Do not overmix to prevent whipping excess air into the batter.
  4. Pour the cheesecake batter over the cooled crust and smooth the top with a spatula. Place springform pan in a large roasting pan and pour boiling water into the outer pan halfway up the springform sides (water bath).
  5. Bake at 325°F (165°C) for 60 to 70 minutes until edges are set and center has a gentle slight jiggle. Turn oven off, crack oven door open 1 inch, and let cheesecake cool gradually inside the oven for 1 hour. Chill in refrigerator for at least 6 hours (or overnight).
Gooey Pecan Pie Praline Topping
  1. In a saucepan over medium heat, melt the 1/2 cup butter. Stir in dark brown sugar, heavy cream, maple syrup, cinnamon, and salt. Bring to a gentle boil, stirring constantly for 3 to 4 minutes until thickened into a glossy caramel sauce.
  2. Remove from heat and stir in vanilla extract and toasted pecan halves. Let the praline topping cool for 15 minutes to reach a luscious spreadable consistency.
  3. Release cheesecake from springform pan. Spoon warm caramel pecan praline generously over the top of the chilled cheesecake, letting glorious caramel drip down the sides. Slice with a hot dry knife and serve!

Nutrition

Serving: 1gCalories: 540kcalCarbohydrates: 48gProtein: 7gFat: 36gSaturated Fat: 18gCholesterol: 125mgSodium: 340mgPotassium: 190mgFiber: 2gSugar: 38gVitamin A: 950IUCalcium: 110mgIron: 1.4mg

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