Praline cheesecake is one of my oldest recipes. It is full of toasted pecans and topped with a praline and chocolate topping, making it a showstopper. I started making it for a restaurant in Bozeman, Montana, when I was in college. If there were any leftovers from the week’s baking, I would sneak them back to my dorm, and my friends and I would consume them with relish. After a week, they were still good, but they weren’t fresh anymore. My college buddies and I didn’t care and would devour them eagerly. I’m still close friends with one of them, who now lives near me in Colorado. He loves to tell the story that I would sometimes make something I knew wouldn’t sell so that I could take it back to our dorm room. (ok, that story is true…..occasionally…..wink, wink. Oh, to be young and dumb!) He has a neighbor who loves cheesecake and has bragged to him about all those desserts, especially the cheesecakes I used to bring back to our dorm all those years ago.
I decided to revisit the one he talked about the most, praline cheesecake. I always loved the filling, which was full of toasted pecans and had brown sugar in the batter, making it a rich and decadent cheesecake. Still, I never was satisfied with the topping. It was a sheet of praline that wasn’t very easy to cut into and didn’t look as good as I wanted. So, I reworked the recipe to top this beauty with crumbled pralines and glazed it with a drizzle of chocolate ganache instead. That made this praline cheesecake into the showstopper it was meant to be. I brought one to my friend, and it was a huge hit.
I posted last week my recipe for pralines that made this cheesecake possible. It is a great recipe that makes more than you need for this cheesecake. But it is worth making. Cheesecake is easy to make with a mixer and a graham cracker crust that takes minutes to prepare. The key to having a perfectly cooked cheesecake is using a water bath. And the slow cooling afterward to get a smooth, gives an even bake. I found also using extra-large sheets of foil invaluable to make sure water doesn’t get into the springform pan. (I get a small commission at no cost to you from Amazon. If you use any link on this page, please consider helping fund my food journey.) It has upped my cheesecake game since I started baking using the water bath method.
Toasting the pecans made a huge difference in pecan flavor too. I highly suggest you don’t skip that part of this recipe. The other piece of advice is to not overbeat the batter. Cheesecake is supposed to be dense. Adding too much air will create air holes, and the top may crack. Cheesecake used to be such a huge thing in restaurants way back, with most featuring one or two kinds. But now, cheesecake has taken a back burner to more refined desserts. Well, I say bring back the cheesecake! Or even better, bake a cheesecake for your next dinner with friends. It is relatively easy to make and is truly a make-ahead dessert that you can take out to warm up slightly and then just serve when it is time. Cheesecake does taste better when brought almost to room temperature. No last-minute prep is needed.
Ok, that is all for this week. I hope you are all staying safe and healthy. Please think of others in your choices. We all need to get through these crazy times together. Until next time!
- 1 1/2 cups pecans
- ¼ cup butter melted
- 1 ½ cups graham cracker crumbs about 1 ½ sleeves of crackers
- 1 ½ lbs cream cheese at room temperature
- 1 ¼ cups packed dark brown sugar
- 3 large eggs
- 2 tablespoons all-purpose flour
- ¼ cup crème de cacao
- 1 ½ teaspoons vanilla
- ½ teaspoon salt
- For the topping
- 1 cup chopped pecan pralines either store-bought or with the recipe on whattomunch.com
- ½ cup whipping cream
- 4 ounces bittersweet chocolate finely chopped
- Preheat oven to 350°
- On a baking sheet roast the pecans for 10-15 minutes until they are nicely toasted and fragrant. Be careful not to burn them. Do not turn the oven off.
- Chop the toasted pecans roughly and set them aside.
- Lightly brush the sides of a 9" springform pan.
- Combine the remaining butter with the graham cracker crumbs and press onto the bottom of the prepared pan.
- Using a large piece of foil wrap the outside of the pan to prevent leaks. It is best to use one large piece to really seal the outside.
- Set a large kettle or pot to boil with water.
- Beat together until fluffy the cream cheese and the brown sugar.
- Add in the eggs one at a time scraping down between each addition.
- Stir in the chopped pecans crème de cocoa, the vanilla, and the salt until thoroughly combined.
- Pour into the crust prepared pan.
- Place the filled springform into a larger roasting pan to make a bain-marie water bath
- Place the two pans into the oven.
- Carefully pour the hot water around the springform to a depth of about 2/3rd up the side of the pan.
- Bake for 50-60 minutes. The cheesecake should be just jiggly in the center.
- Let the cheesecake cool in the oven for 1 hour slightly propped open. I like to use a wooden spoon as a prop.
- Let chill for 5 hours or more preferably overnight.
- Coarsely chop the pecan pralines.
- Place the chocolate into a small bowl or glass measuring cup.
- In a small saucepan or microwave-safe dish heat the cream to just before boiling. Let it cool slightly.
- Pour the still-warm cream over the chocolate and let sit undisturbed for 5 minutes.
- Gently stir the chocolate mixture until it is smooth.
- When ready to serve spread the chopped pralines over the top of the cheesecake.
- Drizzle the chocolate glaze over everything.
