Pecan Praline Cheesecake

8 servings Prep: 30 m Cook: 1 h Total: 1 h 30 m Intermediate
5.0/5 (2)
Pecan Praline Cheesecake
The author, who now lives in London, grew up on Gulf Coast and used to do this for my friends on visits to New Orleans. They always said if I knew how to market it, I’d be rich. Talk about good! This rich cheesecake combines cream cheese, brown sugar, and pecans with a homemade praline topping.

Ingredients

8 servings
  • 1/2 cup pecans, blitzed up in the food processor
  • 1/2 cup crushed vanilla wafers or rusks
  • 1/4 cup sugar
  • enough melted butter to hold it all together (start with 1/4 cup, but use butter, not margarine)
  • 3 packages 8oz Kraft Philly cream cheese room temperature
  • 1 1/4 cup packed brown sugar
  • 2 tbsp plain flour
  • pinch of salt
  • 3 eggs
  • 1 tsp good vanilla extract
  • 1/4 cup broken-up pecans
  • whole, pretty pecans for garnish
  • 1 cup packed brown sugar
  • 3/4 cup water
  • 1/4 cup broken-up pecans
  • a small amount of butter

Step-by-Step Instructions

  1. Mix all ingredients for the crust (pecans, vanilla wafers, sugar, and melted butter), maybe with a bit more melted butter. Press into a wax paper lined 9 inch (24cm) spring form pan and bake at 350F for 10-12 minutes, or until browned a bit. Cool.
  2. In a large bowl of a mixer, beat cream cheese and brown sugar until fluffy, about 5 minutes.
  3. Stir in the flour and salt, and add the eggs, one at a time, beating well after each addition. Stir in the vanilla and the pecan pieces.
  4. Pour into the prepared crust and bake at 350F for 45-50 minutes, or until a toothpick inserted into the middle comes out clean. Remove from oven and press whole pecans around the edge to form a pretty ring like a pecan pie. Allow to cool about 30 minutes before adding topping.
  5. In a medium sauce pan, combine the remaining brown sugar and the 3/4 cup water. Cook over a medium heat until a gooey praline forms, about 10 minutes (I use a glass of ice water to test it. When a bit of the praline forms a soft ball at the bottom of the glass - soft ball stage around 235-240°F - remove the pan from the heat.) Stir in the pecan pieces and the smidgen of butter, then pour this over the cake, allowing it to run into the cracks and valleys.
  6. Refrigerate in the pan at least 4 hours, but preferably overnight.
  7. Take it out about 30 minutes before serving. Remove the spring form side of the pan, but leave the cake on the base. Transfer it to a large round plate, and serve.

Common Problems and Solutions

Q: Why did my praline topping turn grainy?

A: The sugar crystallized, which happens if you stir too much once the sugar dissolves or if there's sugar on the sides of the pan. Use a wet pastry brush to wipe down the sides, and don't stir once it starts boiling - just swirl the pan gently.

Q: How do I know when the praline reaches soft ball stage?

A: Use the ice water test: drop a bit of the hot mixture into a glass of ice water. If it forms a soft, pliable ball that flattens when removed, it's ready (235-240°F on a candy thermometer).

Q: Why is my cheesecake cracked?

A: Overbaking or cooling too quickly causes cracks. Bake just until a toothpick comes out clean, and let it cool gradually in the turned-off oven with the door cracked if needed.

Tips and Techniques

Don’t skip bringing the cream cheese to room temperature - cold cream cheese creates lumps that won’t beat out. For the praline topping, have everything ready before you start cooking the sugar mixture, as timing is crucial once it reaches soft ball stage.

Ingredient Substitutions

  • vanilla wafers: graham crackers or shortbread cookies
  • Kraft Philadelphia cream cheese: any full-fat cream cheese
  • pecans: walnuts

Equipment Needed

  • 9-inch spring form pan
  • food processor
  • stand mixer or hand mixer
  • candy thermometer (optional but helpful)
  • wax paper or parchment paper

Historical Context

Pralines are a Louisiana treasure with French roots, adapted from European pralines to use local pecans and Louisiana cane sugar. Combining them with cheesecake creates a show-stopping dessert perfect for special occasions.