Pecan praline cheesecake is a rich, dense, creamy cheesecake with a gooey praline topping studded with buttery, toasted pecans. It's easy to make and will definitely impress your guests!
Crust
2 Mix the cookie crumbs and butter and then press the mixture into the bottom and up the sides of a 9" springform pan.
3 Bake at 375F for about 10 minutes.
4 Set aside.
5 When cool cover the outside of the pan with heavy duty aluminum foil, making sure it is at least 3/4 of the way up the pan
Cheesecake
8 Beat cream cheese and sugar at slowest speed until it is mixed well. Do not whip it - air will get in the batter and it will lose its dense texture.
9 Add eggs one at a time.
10 Fold in vanilla, pecans, and sour cream by hand.
11 Pour into a prepared crumb crust in the 9? springform pan.
12 Make sure the foil is still securely around the pan.
13 Place in a bain marie at 375 for 45 minutes.
14 Turn off oven and let set for one hour. Do not open the door!
15 Remove cake from oven, take off foil, and let come to room temperature.
16 Refrigerate covered. Placing paper towel on top of cake will soak up any condensation
17 Refrigerate overnight.
Glaze.
20 Melt the butter and brown sugar together in a small pan, stirring until butter and sugar are melted together and sauce is bubbling.
21 Pour over top of cooled cheesecake and sprinkle more chopped pecans (or arrange pecan halves) on top.
22 Just before serving run a knife around cake and remove from pan.
