If you’re a fan of rich, indulgent desserts, this Easy Pecan Praline Cheesecake is a must-try. Imagine the velvety smoothness of a classic cheesecake topped with a sweet, gooey pecan praline sauce. This decadent dessert combines the tangy cream cheese filling with the rich flavors of caramelized brown sugar, butter, and toasted pecans, creating a perfect balance of creamy and crunchy.

The cheesecake itself is incredibly simple to make, with a buttery graham cracker crust and a creamy filling that comes together in just a few steps. The star of the show, however, is the pecan praline topping. This warm, nutty topping adds a delightful crunch and sweetness that takes the cheesecake to the next level. Whether you’re serving it at a holiday dinner, a birthday party, or just because, this cheesecake is sure to impress everyone who takes a bite.

This Easy Pecan Praline Cheesecake is the perfect blend of rich, creamy, and crunchy, making it a show-stopping dessert for any occasion. With a few simple ingredients and minimal effort, you can create a cheesecake that tastes like it’s been made by a professional baker. It’s decadent, delightful, and undeniably delicious.

Easy Pecan Praline Cheesecake is a luxurious dessert that combines the richness of a classic cheesecake with the sweet, nutty crunch of pecan praline topping. The creamy cheesecake filling sits on a buttery graham cracker crust and is topped with a warm, gooey pecan praline sauce that’s made from brown sugar, butter, and toasted pecans.

This recipe is simple to make, with no complicated steps or ingredients. The cheesecake itself is easy to prepare, and the praline topping adds a special, indulgent touch that makes it feel like a dessert from a gourmet bakery. Whether you’re making it for a holiday, a special occasion, or simply a weeknight treat, this cheesecake will surely become a favorite in your dessert repertoire.

Exciting Story:

I first made this Easy Pecan Praline Cheesecake for Thanksgiving, looking for a way to combine two of my favorite desserts—cheesecake and pecan praline. I had already made cheesecake several times, but I wanted to do something a little different that would wow my guests. I had some pecans on hand and thought, “Why not make a warm, gooey topping to pair with the creamy cheesecake?”

When I brought it to the table, it was an instant hit. The rich, smooth cheesecake paired perfectly with the sweet, crunchy pecan praline topping. Everyone at the table was asking for the recipe, and I couldn’t believe how easy it was to make. It was so simple, yet it felt so indulgent and special. Now, every holiday season, I make this cheesecake as a special treat for my family, and it’s always the first dessert to disappear.

This Easy Pecan Praline Cheesecake has become a family favorite, and every time I make it, I get requests for more. It’s the perfect balance of creamy and crunchy, with just the right amount of sweetness. I love how easy it is to make, yet it feels like a dessert you’d only find at a fancy restaurant. It’s definitely a crowd-pleaser!

Why This Easy Pecan Praline Cheesecake:

• Rich and Creamy: The cheesecake filling is rich, velvety, and smooth, with a perfect balance of sweetness and tanginess.
• Decadent Pecan Praline Topping: The warm, gooey pecan praline topping adds a crunchy, caramelized layer of sweetness that elevates the cheesecake to a whole new level.
• Simple to Make: With minimal ingredients and easy-to-follow steps, this cheesecake is perfect for both beginners and experienced bakers.
• Perfect for Any Occasion: Whether it’s a holiday, birthday, or casual get-together, this cheesecake is sure to impress your guests.
• Make-Ahead: This cheesecake can be made in advance, and it actually tastes even better the next day as the flavors meld together.

What You Need For Easy Pecan Praline Cheesecake:

For the crust:

• 1 ½ cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/4 cup sour cream

For the pecan praline topping:

• 1 cup brown sugar, packed
• 1/2 cup unsalted butter
• 1/4 cup heavy cream
• 1 ½ cups pecans, toasted and chopped
• 1/4 teaspoon vanilla extract

How to Make Easy Pecan Praline Cheesecake:

1. Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly combined and resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and eggs one at a time, beating well after each addition. Mix in the sour cream until smooth and fully incorporated.
3. Bake the cheesecake: Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula. Bake for 50-55 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake in the oven for another 10 minutes before removing it. Let it cool to room temperature, then refrigerate for at least 4 hours, or overnight, to set.
4. Make the pecan praline topping: In a saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir constantly until the mixture is smooth and begins to bubble. Let it simmer for 3-4 minutes, then remove from heat and stir in the toasted pecans and vanilla extract.
5. Assemble the cheesecake: Once the cheesecake has fully chilled, pour the pecan praline topping over the cheesecake, spreading it evenly across the top. Return the cheesecake to the fridge for an additional 30 minutes to set the topping.
6. Serve: Carefully remove the cheesecake from the springform pan, slice, and serve!

Tips for Easy Pecan Praline Cheesecake:

• Cream Cheese: Make sure the cream cheese is at room temperature before mixing, as it will blend more easily and create a smoother filling.
• Toasting Pecans: Toast the pecans in a dry skillet over medium heat for about 3-5 minutes, until fragrant, for extra flavor.
• Chilling: Make sure to let the cheesecake fully cool and set before serving to ensure the best texture and flavor.
• Caramel: For a richer topping, you can add a spoonful of caramel sauce to the pecan praline sauce before pouring it over the cheesecake.

Substitutions and Variations:

• Nut-Free: Omit the pecans and replace with a different topping like fresh fruit or a drizzle of chocolate ganache.
• Gluten-Free: Use gluten-free graham cracker crumbs for the crust to make the cake gluten-free.
• Different Nuts: Swap the pecans for walnuts or almonds for a different nutty flavor.

Make a Healthier Version:

• Lightened-Up Version: Use reduced-fat cream cheese and a lighter sour cream to cut down on calories.
• Sugar-Free: Use a sugar substitute for the granulated sugar and brown sugar to reduce sugar content.
• Low-Carb: Swap out the graham cracker crust for a low-carb almond flour crust.

Closing for Easy Pecan Praline Cheesecake:

And there you have it! This Easy Pecan Praline Cheesecake is the ultimate indulgent treat with a rich, creamy filling and a decadent pecan praline topping. It’s simple to make, yet looks and tastes like it’s straight from a bakery. Perfect for any occasion, this cheesecake is sure to be a crowd favorite. Let us know how it turns out, and be sure to check out more of our favorite dessert recipes for even more delicious inspiration!

Frequently Asked Questions For Easy Pecan Praline Cheesecake:

Can I make this cheesecake a day ahead of time?
Yes! This cheesecake actually tastes better after sitting for a few hours or overnight, as the flavors meld together.

Can I use a regular pie crust instead of a graham cracker crust?
Yes, you can substitute a regular pie crust, but the graham cracker crust provides a lovely, buttery texture that complements the cheesecake.

How do I store the cheesecake?
Store the cheesecake in an airtight container in the refrigerator for up to 4 days.

Can I freeze this cheesecake?
Yes, you can freeze the cheesecake for up to 2 months. Be sure to wrap it tightly in plastic wrap and aluminum foil before freezing.

Can I use a store-bought caramel sauce instead of homemade?
Yes, store-bought caramel sauce works fine for the topping, though homemade caramel sauce will add extra flavor.

What can I use if I don’t have a springform pan?
You can use a regular 9-inch round cake pan, but be sure to line it with parchment paper to help with removing the cheesecake.

Can I make this cheesecake without the pecans?
Absolutely! You can omit the pecans or replace them with a different topping, such as chocolate shavings or fresh fruit.

How can I make the praline topping thicker?
If you want a thicker topping, reduce the amount of cream or cook the caramel mixture for a little longer to let it thicken.

How can I make the cheesecake fluffier?
Be careful not to overmix the filling. Beating the cream cheese and sugar until just smooth will ensure a lighter texture.

What should I do if the cheesecake cracks?
If your cheesecake cracks, don’t worry—it still tastes delicious! You can cover the cracks with the praline topping or a drizzle of chocolate ganache.

Can I use a different nut for the topping?
Yes! You can use walnuts, almonds, or even macadamia nuts in place of pecans for a unique twist.

How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are firm, but the center still has a slight jiggle. It will continue to set as it cools.

Can I use a sugar substitute?
Yes, you can use sugar substitutes like Stevia or Monk fruit in place of the sugar for a lower-calorie version.

What’s the best way to serve this cheesecake?
Serve the cheesecake chilled, with extra caramel sauce or whipped cream on the side for an extra indulgent treat!

This Easy Pecan Praline Cheesecake is the perfect dessert to impress your guests with its rich flavor, creamy texture, and decadent topping. Enjoy every bite!

Easy Pecan Praline Cheesecake

Recipe by CutsfoodCourse: All Recipes, Cake, Dessert, Snacks

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the crust:

• 1 ½ cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

• For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 3 large eggs

• 1/4 cup sour cream

• For the pecan praline topping:

• 1 cup brown sugar, packed

• 1/2 cup unsalted butter

• 1/4 cup heavy cream

• 1 ½ cups pecans, toasted and chopped

• 1/4 teaspoon vanilla extract

Directions

• Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly combined and resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
• Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and eggs one at a time, beating well after each addition. Mix in the sour cream until smooth and fully incorporated.
• Bake the cheesecake: Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula. Bake for 50-55 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake in the oven for another 10 minutes before removing it. Let it cool to room temperature, then refrigerate for at least 4 hours, or overnight, to set.
• Make the pecan praline topping: In a saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir constantly until the mixture is smooth and begins to bubble. Let it simmer for 3-4 minutes, then remove from heat and stir in the toasted pecans and vanilla extract.
• Assemble the cheesecake: Once the cheesecake has fully chilled, pour the pecan praline topping over the cheesecake, spreading it evenly across the top. Return the cheesecake to the fridge for an additional 30 minutes to set the topping.
• Serve: Carefully remove the cheesecake from the springform pan, slice, and serve!