Baked Whipped Pecan Praline Cheesecake with Buttery Crust
This rich and decadent Whipped Pecan Praline Cheesecake features a perfectly baked cream cheese filling swirled with homemade pecan praline and a buttery, crisp crust. Topped with toasted pecans and whipped cream, it's an indulgent American dessert ideal for special occasions.
Ingredients
Check ingredients as you go.
- Crust
- Filling
- Praline Topping
- Whipped Topping
Let’s make it
Crust
Preheat oven to 350°F (175°C). In a medium bowl, combine softened butter, sugar, flour, and salt. Mix until crumbly and press firmly into the bottom of a 9-inch springform pan to form crust. Chill crust in refrigerator while preparing filling.
Filling
Using an electric mixer, beat cream cheese until smooth and creamy. Gradually add sugar and continue beating until combined. Add vanilla extract and mix.
Filling
Add eggs one at a time, mixing on low speed after each addition until just blended. Scrape down bowl as needed. Blend in sour cream.
Filling
Pour cheesecake batter over chilled crust in the springform pan, smoothing the top gently. Bake in preheated oven for 50-60 minutes or until the edges are set and the center slightly jiggles when gently shaken. Turn off oven and leave cheesecake inside with door slightly open for 1 hour to cool gradually.
Filling
Remove cheesecake from oven and allow to reach room temperature. Refrigerate for at least 4 hours or overnight to fully set.
Praline Topping
For the praline, toast pecans in a dry skillet over medium heat until fragrant, about 3-4 minutes. Set aside 50 grams of toasted pecans for garnish. In the same skillet, melt butter and brown sugar together over medium heat until mixture bubbles. Stir in heavy cream carefully and cook until caramelized and thickened, about 4-5 minutes. Remove from heat and stir toasted pecans into the praline mixture. Allow to cool slightly.
Praline Topping
Spread warm praline evenly over chilled cheesecake surface and return to refrigerator for 20 minutes to set.
Whipped Topping
In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Pipe or dollop the whipped cream decoratively on top of praline layer. Garnish with reserved toasted pecans.
Slice cheesecake with a hot knife dipped in warm water for clean cuts. Serve chilled and enjoy.
Tips & notes
Use room temperature cream cheese and eggs for a smooth cheesecake batter. Be careful not to overbake to avoid cracks; gradual cooling helps prevent this. Toast pecans lightly for deeper flavor. For neat slices, clean the knife between cuts by dipping in hot water.
Saving it for later
Store leftover cheesecake covered tightly in the refrigerator for up to 4 days. The praline topping may become softer but will retain flavor. Do not freeze whipped cream topping; remove before freezing if desired.
Reheating
This cheesecake is best served chilled. If desired, bring slices to room temperature for 15-20 minutes before serving. Do not microwave to reheat as texture will be affected.
