Best Easy Pecan Praline Cheesecake Recipe

Preheat your oven to 325°F; line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.

Combine graham cracker crumbs, brown sugar, and 1/4 cup melted butter; press mixture firmly into the pan to form the crust and bake for 10 minutes. Allow to cool.

Toast 1 cup chopped pecans in a skillet over medium heat for 5 minutes; set aside to cool.

Using a stand mixer, beat cream cheese and granulated sugar at medium speed until smooth, then add sour cream, salt, and vanilla extract; blend until well incorporated.

Add eggs one at a time, mixing on low each time, then fold in the toasted pecans gently.

Pour the filling over the prepared crust; bake for 60–70 minutes until edges are set and center is slightly wobbly. Turn off oven and let cheesecake rest inside, door ajar, for 1 hour.

For the praline topping, melt remaining butter in a pan, add remaining pecans and cook over medium heat with 2 tbsp of brown sugar until caramelized and glossy. Let cool slightly.

After cheesecake cools completely on a rack, chill for at least 4 hours (best overnight).

Top cheesecake with caramelized pecans before serving and slice with a hot, clean knife for best results.