Praline Cheesecake Recipe

Preheat oven to 350°F (175°C). Wrap the outside bottom and sides of a 9-inch springform pan with a double layer of aluminum foil to prevent water seeping in during the water bath.

Combine graham cracker crumbs, 2 tablespoons sugar, melted butter, and 1/4 tsp salt in a medium bowl. Stir until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and 1/2-inch up the sides if you like) of the prepared springform pan using the bottom of a measuring cup. Bake crust 8 minutes; remove and set aside to cool while preparing filling.

Reduce oven temperature to 325°F (160°C). Place a kettle of boiling water nearby for the water bath.

Beat the cream cheese

In a large bowl or stand mixer fitted with a paddle, beat the room-temperature cream cheese on medium speed until smooth and lump-free, about 2–3 minutes. Scrape down the bowl once or twice.

Add both sugars (1 cup granulated and 1/2 cup brown) and beat on medium until incorporated and slightly fluffy, about 1–2 minutes. Scrape down sides.

Add eggs one at a time, mixing just until combined after each addition. Do not overbeat — keep the mixer on low to avoid incorporating air.

Blend in sour cream, heavy cream, and 2 teaspoons vanilla on low speed until smooth. Scrape bowl to ensure even mixing.

Sift in the flour and 1/4 teaspoon salt and fold on low speed or with a spatula until just incorporated and batter is smooth. The batter should be thick but pourable.

Pour the filling over the prepared crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release large air bubbles.

Place the springform pan inside a larger roasting pan. Pour enough hot water into the roasting pan to reach halfway up the sides of the springform pan (about 1–1.5 inches). This water bath ensures even baking and prevents cracking.

Bake at 325°F (160°C) until the edges are set and the center jiggles slightly when the pan is gently shaken, about 55–70 minutes. Rotate the pan halfway through baking for even color if your oven has hot spots.

Turn the oven off and crack the oven door. Let the cheesecake cool in the oven for 1 hour to reduce the chance of cracking.

Remove the cheesecake from the water bath, discard the foil, and run a thin knife or offset spatula around the edge to loosen from the pan (this helps prevent cracks as it cools). Cool completely at room temperature, then refrigerate uncovered for at least 6 hours or preferably overnight.

Prepare the pecans by toasting them lightly: place chopped pecans on a baking sheet and toast in a 350°F (175°C) oven for 6–8 minutes until aromatic. Watch closely to avoid burning. Alternatively, toast in a dry skillet over medium heat for 3–4 minutes, stirring.

In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 1/2 cup packed brown sugar. Add 8 tablespoons (1 stick) butter cut into pieces. Cook over medium heat, stirring frequently until the sugars dissolve and the mixture comes to a boil.

Once boiling, continue to cook without vigorous stirring, swirling the pan occasionally, until the mixture turns a deep amber caramel color and registers ~235–240°F (soft-ball stage) on a candy thermometer, about 6–8 minutes. Reduce heat if it darkens too quickly.

Remove pan from heat and carefully whisk in 1/4 cup heavy cream (mixture will bubble vigorously). Whisk until smooth, then stir in toasted pecans, 1 teaspoon vanilla, and 1/4 teaspoon salt until evenly coated.

Allow the praline to cool slightly in the pan for 8–10 minutes so it thickens but is still pourable. If it sets too hard, gently rewarm over low heat, stirring.

Spoon or pour warm praline topping over the chilled cheesecake, spreading to the edges and letting some drip down the sides if desired. For a glossy finish, work quickly while topping is warm and fluid.

Refrigerate the cheesecake with the praline for at least 30 minutes to set the topping before slicing.

Run a thin knife around the springform edge to loosen, then remove side ring. For clean slices, warm a sharp knife under hot water, dry it, and slice the cheesecake in even wedges, wiping the blade between cuts.

Top each slice with a dollop of whipped cream and a few extra pecan halves if desired. Serve chilled.

Store leftovers covered in the refrigerator for up to 4 days. Praline may soften the crust over time; add extra toasted pecans at serving if needed for crunch.