Southern-Style Pecan Praline Cheesecake with Buttery Crust
A rich, creamy baked cheesecake featuring a buttery pecan crust topped with traditional Southern pecan praline glaze. This decadent dessert blends the crunch of caramelized pecans with smooth cream cheese in an indulgent Southern classic.
Ingredients
Check ingredients as you go.
- Crust
- Filling
- Praline Topping
- All
Let’s make it
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan and set aside.
Crust
To make the crust, combine finely chopped pecans, brown sugar, flour, and melted butter in a bowl. Mix until evenly moistened.
Crust
Press the pecan crust mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 10-12 minutes until golden and set. Remove from oven and cool while preparing filling.
Filling
In a large mixing bowl, beat softened cream cheese with granulated sugar until smooth and creamy, about 3-4 minutes.
Filling
Add vanilla extract and mix to combine. Then add eggs one at a time, beating just until blended after each addition to avoid overmixing.
Filling
Gently fold in the sour cream until just incorporated, ensuring the filling remains smooth and free of lumps.
Filling
Pour the cream cheese filling over the cooled pecan crust, smoothing the top with a spatula.
Baking
Bake the cheesecake at 350°F (175°C) for 45-50 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Turn off oven and leave the door slightly open, letting the cheesecake cool inside for 1 hour to prevent cracking.
Praline Topping
While cheesecake cools, prepare the praline topping by melting butter in a saucepan over medium heat. Stir in brown sugar, heavy cream, maple syrup, and salt. Bring to a gentle boil and cook for 3-4 minutes until thickened.
Praline Topping
Remove praline mixture from heat and stir in pecan halves. Let cool slightly so mixture thickens but remains pourable.
Praline Topping
Pour the warm praline topping evenly over the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely and the flavors to meld.
Serving
Before serving, run a knife around the edge of the pan to loosen the cheesecake, remove the springform ring, slice, and serve chilled for a rich, Southern-inspired dessert experience.
Tips & notes
For the best texture, use room temperature cream cheese and eggs to ensure a smooth filling. Cooling the cheesecake gradually in the oven helps prevent cracks. The pecan praline topping can be made a day ahead and gently reheated before spreading.
Saving it for later
Store leftover cheesecake covered tightly in the refrigerator for up to 4 days. The praline topping may harden; let cheesecake sit a few minutes at room temperature before serving to soften.
Reheating
This cheesecake is best served chilled. If needed, let slices sit at room temperature for 15-20 minutes before serving for optimal flavor and texture.
