Description

A rich and creamy cheesecake infused with buttery pecan flavor, featuring a pecan-graham cracker crust and topped with a luscious pecan praline glaze.

Ingredients

Units Scale

1 1/2 cups graham cracker crumbs
1 cup finely chopped pecans, divided
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup packed light brown sugar
1/2 cup sour cream
1 tsp vanilla extract
3 large eggs
1/2 cup heavy cream
2 tbsp all-purpose flour
1/4 tsp salt
1/2 cup butter (for topping)
1/2 cup brown sugar (for topping)
1/4 cup heavy cream (for topping)
1/2 cup pecan halves (for topping)

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Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a bowl, mix graham cracker crumbs, 1/2 cup chopped pecans, granulated sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat cream cheese until smooth. Add brown sugar and beat until creamy.
Mix in sour cream, vanilla, and heavy cream. Add eggs one at a time, mixing well after each. Stir in flour and salt, then fold in remaining chopped pecans.
Pour filling into crust and smooth the top. Bake for 60-70 minutes until center is set but slightly jiggly.
Turn off oven, crack door open, and let cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.
For topping, melt butter in a saucepan over medium heat. Stir in brown sugar and cream; cook until thickened, about 3-5 minutes.
Add pecan halves and stir. Cool slightly, then pour over chilled cheesecake before serving.

Notes

Let cheesecake reach room temperature before serving for best texture.
You can toast pecans for a deeper flavor.
Store in refrigerator for up to 5 days.

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 32g
Sodium: 280mg
Fat: 38g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 6g
Cholesterol: 115mg