Pecan Praline Cheesecake Recipe

Preheat the oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) springform pan and line the bottom with a round of parchment.

Combine 2 cups graham cracker crumbs, 1 cup finely chopped toasted pecans, 3 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon kosher salt in a bowl and stir to blend.

Pour 6 tablespoons melted butter over the crumbs and mix with a spatula until evenly moistened and the mixture holds together when squeezed.

Press the crumb mixture evenly onto the bottom and about 1/2 inch up the sides of the prepared springform pan using the bottom of a measuring cup for firm, even packing.

Bake crust for 10 minutes, then remove from oven and let cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Bring the room-temperature cream cheese to soft by leaving out for at least 1 hour; this prevents lumps and overbeating.

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat 32 oz room-temperature cream cheese on medium-low until smooth, about 2–3 minutes, scraping the bowl down as needed.

Add 1 cup granulated sugar and 1/2 cup light brown sugar and continue beating on medium-low until sugars are incorporated and mixture is creamy, about 1–2 minutes. Do not overwhip to avoid aeration.

Add eggs one at a time, mixing just until each is incorporated. Scrape the bowl between additions. After the last egg, mix only until combined.

Add 1/2 cup sour cream, 1/2 cup heavy cream, 2 teaspoons vanilla extract and 2 tablespoons all-purpose flour. Mix on low speed until smooth and homogeneous, about 20–30 seconds. Fold in 3/4 cup finely chopped toasted pecans by hand with a spatula.

Assemble and Bake

Pour the filling into the cooled crust and smooth the top. Tap the pan gently on the counter to release large air bubbles. Place the springform pan on a rimmed baking sheet.

Bake at 325°F (160°C) for 50–65 minutes, or until the edges are set and the center still slightly jiggles when shaken. For best results, use an oven thermometer and start checking at 50 minutes.

Turn off the oven, crack the door open and let the cheesecake cool in the oven for 1 hour to minimize cracking. After one hour, remove from oven and cool completely on a wire rack for another hour.

Refrigerate the cheesecake, uncovered or lightly covered, for at least 6 hours or overnight to fully set before adding the caramel sauce.

Warm 1/2 cup heavy cream in a small saucepan or microwave until hot but not boiling; keep warm.

In a medium heavy-bottomed saucepan, add 1 cup granulated sugar in an even layer. Heat over medium heat without stirring. As the sugar begins to melt at the edges, gently swirl the pan occasionally with the handle; use a heatproof spatula to gently move partially melted areas only if necessary. Continue until all sugar is melted and amber in color, about 6–8 minutes.

Once amber, remove the pan from the heat and carefully add 6 tablespoons butter, whisking until melted and combined. The mixture will bubble vigorously.

Slowly pour the warm heavy cream into the caramel while whisking continuously until smooth. Return to low heat for 30 seconds if needed to fully incorporate.

Stir in 2 tablespoons whiskey and 1/2 teaspoon kosher salt. Taste and adjust salt if desired. Let the caramel cool to warm (it will thicken as it cools).

If you prefer a thicker sauce for drizzling, cool to room temperature; for a pourable warm sauce, use while still warm. Refrigerate any leftovers up to 2 weeks and gently rewarm before using.

Remove the chilled cheesecake from the springform pan and transfer to a serving plate.

Pour or spoon the whiskey caramel sauce over the top of the cheesecake, allowing some to drip over the sides. Use as much as desired; reserve extra sauce for serving.

Arrange toasted pecan halves around the edge or in the center and sprinkle a light pinch (about 1/4 teaspoon) of sea salt flakes over the top to enhance flavor.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Leftovers keep refrigerated for up to 5 days.