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Ingredients
For the Crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
– 24 oz cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs, room temperature
– 1 teaspoon vanilla extract
– 1/2 cup sour cream
**For the Praline Topping:**
– 1 cup pecan halves
– 1/2 cup packed brown sugar
– 1/4 cup heavy cream
– 4 tablespoons unsalted butter
Directions
1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the pan to form the crust. Bake for 10 minutes, then cool.
3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in vanilla and sour cream. Pour the filling over the crust.
4. Bake for 55-65 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.
5. For the topping, combine pecans, brown sugar, heavy cream, and butter in a saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves and the mixture thickens, about 5 minutes. Let cool slightly.
6. Pour the praline topping over the chilled cheesecake. Spread evenly and allow it to set before slicing.
Prep Time: 25 minutes | Cook Time: 1 hour | Cooling Time: 5 hours | Total Time: 6 hours 25 minutes
Servings: 12 slices | Kcal: 450 kcal
