Description
A creamy, comforting indulgence combining rich cheesecake with delightful crunch of praline pecans, perfect for special occasions.
Ingredients
Scale
- 2 cups pecan halves
- 1 1/2 cups cream cheese, softened
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1 cup light corn syrup
Instructions
- Preheat the oven to 325°F (163°C).
- Pulse the pecan halves in a food processor until finely ground to create the base.
- Beat the cream cheese in a large bowl until smooth; add brown sugar and vanilla extract, mixing until creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and heavy cream until incorporated.
- Pour the pecan mixture into a prepared pie crust or springform pan.
- Bake for 55-60 minutes until the center is set, allowing edges to puff.
- Prepare the praline sauce by melting unsalted butter in a saucepan, stirring in granulated sugar and corn syrup until smooth.
- Fold in the toasted pecans and stir until combined.
- Drizzle warm praline sauce over the cheesecake before serving.
Notes
Make-ahead dessert; store in the fridge. For perfect slices, dip the knife in hot water.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg