A rich and creamy cheesecake filling nestled in a buttery crust, topped with a sweet and crunchy pecan praline layer.
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup heavy cream
- For the Pecan Praline Topping:
- 1 cup pecan halves
- 1/2 cup packed brown sugar
- 1/4 cup corn syrup
- 3 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until crumbs are evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely.
- Make the Cheesecake Filling:
- In a large bowl, beat cream cheese and sugars until smooth and creamy.
- Beat in vanilla extract and salt.
- Add eggs one at a time, beating after each addition until just combined.
- Stir in the heavy cream until just combined. Do not overmix.
- Pour the filling into the cooled crust.
- Bake the Cheesecake:
- Bake at 350°F (175°C) for 40-50 minutes, or until the center is almost set. The center may still have a slight jiggle.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Remove from oven and let cool completely on a wire rack. Then refrigerate for at least 4 hours, or preferably overnight.
- Prepare the Pecan Praline Topping:
- In a medium saucepan over medium heat, combine brown sugar, corn syrup, butter, and salt.
- Cook, stirring constantly, until the butter is melted and the sugar is dissolved.
- Bring to a boil and cook for 1-2 minutes, stirring occasionally, until slightly thickened.
- Remove from heat and stir in the pecan halves and vanilla extract.
- Let the praline cool slightly, then pour it over the chilled cheesecake.
- Serve:
- Refrigerate the pie for another 30 minutes to allow the topping to set.
- Slice and serve chilled.
Tips and Variations:
- For a richer flavor, toast the pecan halves in a dry skillet over medium heat for a few minutes before adding them to the praline.
- You can use a springform pan instead of a pie plate for a taller cheesecake.
- If your crust is getting to brown, you can use a pie crust sheild.
- If you notice your cheesecake is starting to crack while baking, that is a sign of overbaking.
- For a chocolate graham cracker crust, use chocolate graham crackers.
Enjoy your delicious Pecan Cheesecake Pie!