Creole Pecan Praline Cheesecake

Creole Pecan Praline Cheesecake ingredients

• 1.5 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 32 oz cream cheese, softened
• 1.25 cups granulated sugar
• 4 whole large eggs
• 0.5 cup sour cream
• 1 tsp vanilla extract
• 0.5 cup unsalted butter
• 0.75 cup light brown sugar, packed
• 0.5 cup heavy cream
• 1 cup pecan halves
• 1 tsp vanilla extract
• 1 pinch of salt

How to make Creole Pecan Praline Cheesecake

1. Preheat your oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during baking.
2. To prepare the crust, combine 1.5 cups graham cracker crumbs, 6 tablespoons melted unsalted butter, and 2 tablespoons granulated sugar in a medium bowl. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and set aside.
3. Reduce the oven temperature to 325°F (160°C). In a large mixing bowl, beat 32 ounces softened cream cheese with 1.25 cups granulated sugar using an electric mixer on medium speed until smooth and creamy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
4. Add 4 large eggs one at a time, beating just until each egg is incorporated before adding the next. Do not overmix. Gently stir in 0.5 cup sour cream and 1 teaspoon vanilla extract until just combined.
5. Pour the cheesecake filling over the baked crust in the springform pan. Place the springform pan inside a larger roasting pan.
6. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This creates a water bath, which helps the cheesecake bake evenly and prevents cracks.
7. Bake for 60-75 minutes, or until the edges are set and the center slightly jiggles when gently shaken. Turn off the oven, crack open the door slightly, and let the cheesecake cool in the water bath for 1 hour.
8. Remove the cheesecake from the water bath, unwrap the foil, and let it cool completely on a wire rack at room temperature. Once cool, cover loosely and refrigerate for at least 6 hours, or preferably overnight, to allow it to fully set.
9. For the praline topping, melt 0.5 cup unsalted butter in a medium saucepan over medium heat. Stir in 0.75 cup light brown sugar, 0.5 cup heavy cream, and a pinch of salt. Bring the mixture to a gentle boil, stirring constantly, then reduce the heat to low and simmer for 3-5 minutes, allowing it to thicken slightly.
10. Remove from heat and stir in 1 cup pecan halves and 1 teaspoon vanilla extract. Let the praline cool for about 15-20 minutes, stirring occasionally, until it thickens to a spoonable consistency.
11. Carefully remove the sides of the springform pan from the chilled cheesecake. Pour the cooled praline topping over the top of the cheesecake, spreading it evenly. Refrigerate for another 30 minutes to allow the topping to set slightly before slicing and serving.

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