Pecan-Praline Cheesecake, Decadent Thanksgiving Finale

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What kind of recipe is it?

Pecan-Praline Cheesecake is a decadent dessert that combines the rich creaminess of cheesecake with the nutty sweetness of pecan praline.

This luscious treat features a buttery graham cracker crust, a smooth cream cheese filling, and a crunchy topping of caramelized pecans, making it a delightful indulgence for special occasions or family gatherings.

Ideal for dessert lovers and those seeking a sophisticated twist on traditional cheesecake, this recipe will impress guests and satisfy cravings, creating memorable moments around the table.

Ingredients

This list includes all the essential ingredients needed to create a delicious Pecan-Praline Cheesecake, ensuring you have everything ready for the cooking steps ahead.

Cooking Steps

1. Preheat the oven to 175 °C (350 °F) and adjust the oven rack to the middle position. Prepare a 23 cm (9-inch) springform pan by greasing the bottom and sides lightly with butter.
2. In a large bowl, combine 1 ½ cups (150 g) of graham cracker crumbs and 1 tablespoon (12 g) of granulated sugar. Pour in ½ cup (115 g) of melted unsalted butter and mix until the crumbs are evenly coated. The mixture should resemble wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared springform pan using the back of a measuring cup, ensuring an even layer.
4. Bake in the preheated oven for 10–12 minutes, or until lightly golden and fragrant. Remove from the oven and set aside to cool slightly.
5. In a large mixing bowl, beat 16 ounces (450 g) of softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the sides of the bowl as necessary.
6. Gradually add in 1 cup (200 g) of granulated sugar and 1 teaspoon (5 ml) of vanilla extract to the cream cheese, mixing on low speed until fully incorporated.
7. Add ½ cup (120 ml) of sour cream and 3 large eggs (one at a time), mixing on low speed after each addition until just combined.
8. Don’t overmix, as this can incorporate too much air.
9. Gently fold in 1 cup (120 g) of chopped pecans and pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.
10. Bake the cheesecake in the oven for 55–65 minutes, or until the edges are set but the center is still slightly jiggly. The edges will appear slightly puffed. A slight aroma of baked cream cheese will be evident.
11. Turn off the oven and crack the oven door, allowing the cheesecake to cool slowly in the oven for 1 hour. This helps prevent cracks in the cheesecake.
12. After 1 hour, remove the cheesecake from the oven and allow it to cool to room temperature on a wire rack for about 1 hour.
13. Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
14. For the pecan-praline topping, in a medium saucepan over medium heat, combine ½ cup (100 g) of brown sugar, ¼ cup (60 ml) of heavy cream, 2 tablespoons (30 ml) of corn syrup, and ¼ teaspoon (1.5 g) of salt.
15. Cook while stirring until the mixture is bubbly and has thickened slightly, about 3–5 minutes.
16. Stir in 1 cup (120 g) of chopped pecans and cook for an additional 2 minutes, stirring continuously.
17. Remove from heat, and let it cool slightly before spooning over the chilled cheesecake.
18. Carefully remove the sides of the springform pan, slice the cheesecake into wedges, and serve chilled.
19. The cheesecake should have a creamy texture, while the topping should be glossy and slightly set.
20. To store leftovers, refrigerate the cheesecake in an airtight container for up to 5 days.
21. For best flavor and texture, consume within the first few days.

Variations

• Chocolate Pecan Cheesecake: Add 200 g (7 oz) of melted dark chocolate to the cream cheese mixture for a rich chocolate flavor.
• Vegan Pecan Cheesecake: Substitute cream cheese with 450 g (16 oz) of soaked cashews blended with 120 ml (½ cup) of coconut cream; replace eggs with ¼ cup (60 ml) of unsweetened applesauce.
• Gluten-Free Pecan Praline Cheesecake: Use gluten-free graham cracker crumbs or almond flour (150 g/1 ½ cups) for the crust instead of regular graham cracker crumbs.
• Seasonal Pumpkin Cheesecake: Mix in 240 ml (1 cup) of canned pumpkin puree and 1 teaspoon (5 ml) of pumpkin spice into the cream cheese mixture for a fall-inspired twist.

Tips on plating and presentation

While I adore the rich flavors of pecan-praline cheesecake, presenting it beautifully can elevate your dessert to a whole new level.

Start with a clean white plate to make the cheesecake pop. Add a swirl of caramel sauce for contrast, then sprinkle with crushed pecans.

Garnishing with fresh whipped cream and a sprig of mint can add a touch of elegance that guests will appreciate.

What other dishes can I pair it with?

When I think about pairing dishes with pecan-praline cheesecake, I often consider a few delightful options that enhance the overall dining experience.

Roasted sweet potatoes add a savory touch, while a classic green bean casserole brings freshness.

A rich stuffing, perhaps with sausage, complements the sweetness perfectly.

Finally, a cranberry salad offers a tart contrast that balances the dessert beautifully.

What drinks can I pair it with?

To truly elevate your experience with pecan-praline cheesecake, you’ll want to think about the perfect drink pairings. A rich coffee or espresso complements the dessert beautifully, enhancing its flavors.

If you prefer something lighter, try a sweet dessert wine like a late harvest Riesling. For a non-alcoholic option, a spiced apple cider can add a lovely warmth.

Enjoy experimenting!

Frequently Asked Questions

Can This Cheesecake Be Made Gluten-Free?

I’ve made it gluten-free by substituting regular crust ingredients with gluten-free alternatives. Using almond flour or gluten-free graham crackers works perfectly, and you can’t even tell the difference. Give it a try!

How Can I Store Leftover Cheesecake?

I store leftover cheesecake in an airtight container in the fridge. If I plan to keep it longer, I freeze individual slices wrapped tightly in plastic wrap and then place them in a freezer bag.

Is There a Vegan Alternative for This Recipe?

I’ve used soaked cashews, coconut cream, and maple syrup to create a creamy vegan cheesecake. It’s rich and delicious, and you won’t miss the dairy at all. Give it a try!

Can I Use Other Nuts Instead of Pecans?

I’ve used walnuts and almonds in similar recipes before. They bring unique flavors and textures, so don’t hesitate to experiment. Just remember to adjust the sweetness to match the nut’s profile. Enjoy!

How Long Does the Cheesecake Take to Set?

It usually takes about four to six hours for the cheesecake to set in the fridge, but I often leave it overnight for the best texture. Patience pays off for a perfect cheesecake!