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Pecan Praline Cheesecake with Caramel Sauce

Pecan Praline Cheesecake with Caramel Sauce

Pecan Praline Cheesecake with Caramel Sauce
Pecan Praline Cheesecake with Caramel Sauce
Pecan Praline Cheesecake with Caramel Sauce
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Pecan Praline Cheesecake with Caramel Sauce
Ingredients
  • Crust:
  • ½ c. pecan halves
  • 1 stick plus ½ t. butter, melted
  • ⅓ c. plus ½ T. sugar
  • 2 T. light brown sugar
  • 1 ½ T. heavy cream
  • Pinch of salt
  • 10 oz., graham crackers, crushed
  • Filling:
  • 1 lb. cream cheese, softened
  • 1 c. sugar
  • 3 large eggs
  • 1 t. vanilla extract
  • 24 oz. sour cream
  • Caramel Sauce:
  • 4 T. butter, softened
  • 2 T. sugar
  • 2 T. light brown sugar
  • ⅓ c. dark brown sugar
  • ½ c. heavy cream
  • ¼ t. pure vanilla extract
  • ¼ t. salt
Instructions
  1. Crust: Preheat oven 375. Line baking sheet with parchment paper. Wrap the outside of 10” round springform pan with foil. In bowl, toss pecans with ½ t. butter, ½ T. of sugar, brown sugar, cream and salt. Spread nuts on baking sheet and bake for 15-18 minutes, until sugar is caramelized and pecans toasted. Cool.
  2. Transfer all but 12 of the pecans to food processor along with graham crackers and pulse until fine. Add remaining melted butter and ⅓ c. of sugar and pulse until crumbs are moistened. Press crumbs over bottom and ⅔ way up side of springform pan.
  3. Filling: In clean food processor, pulse cream cheese and sugar until smooth. Add eggs, one at a time, and pulse until incorporated. Pulse in vanilla and sour cream. Scrape filling into pan and bake for 1 hour, until top of cheesecake is lightly golden in spots and center is slightly jiggly. Transfer cake to a rack and let cool completely. Wrap in plastic and refrigerate overnight.
  4. Caramel Sauce: In saucepan, combine butter with sugars and bring to boil, stirring constantly. Cook over moderately high heat for 2 minutes, stirring constantly. Add cream and boil for 2 minutes. Transfer to a pitcher. Stir in vanilla and salt and refrigerate until cold, at least 2 hours or overnight.
  5. Unwrap cheesecake and discard foil. Remove ring and transfer cake to a serving platter. Arrange the 12 reserved pecans on top. Using a warm, slightly moistened knife, cut cake into wedges. Wipe blade between cuttings. Transfer to individual plates and pour some of caramel sauce on top.
 

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