This decadent Pralines & Cream Cheesecake is a luxurious twist on the classic New York style, infused with the warm, toasty flavors of Southern pralines. The base is a sturdy, sweet crust made from crushed Nilla Wafers and butter, topped with a generous layer of chopped pecans for crunch. The filling is incredibly smooth and dense, enriched with heavy cream, eggs, and a splash of praline liqueur or rum that deepens the caramel notes. It offers a perfect balance of creamy texture and nutty sweetness, making it an unforgettable finale for holiday dinners or romantic celebrations. While it requires some patience to chill properly, the result is a sophisticated dessert that feels both comforting and celebratory.
Pralines & Cream Cheesecake
Description
This decadent Pralines & Cream Cheesecake is a luxurious twist on the classic New York style, infused with the warm, toasty flavors of Southern pralines. The base is a sturdy, sweet crust made from crushed Nilla Wafers and butter, topped with a generous layer of chopped pecans for crunch. The filling is incredibly smooth and dense, enriched with heavy cream, eggs, and a splash of praline liqueur or rum that deepens the caramel notes. It offers a perfect balance of creamy texture and nutty sweetness, making it an unforgettable finale for holiday dinners or romantic celebrations. While it requires some patience to chill properly, the result is a sophisticated dessert that feels both comforting and celebratory.Ingredients
Directions
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Preheat the oven to 325&# 194;°F (160ðC). Wrap the bottom and sides of a 9-inch springform pan with foil.
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In a medium bowl, combine the crushed Nilla Wafers, melted butter, sugar, and brown sugar until the mixture resembles wet sand.
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Press the crumb mixture firmly into the bottom and up the sides of the prepared springform pan.
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Sprinkle the finely chopped pecans evenly over the crust.
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In a large mixing bowl, beat the cream cheese until smooth and creamy, scraping down the sides as needed.
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Add the sugar and brown sugar to the cream cheese and beat until combined and fluffy.
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Mix in the praline liqueur or rum and salt.
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Add the eggs one at a time, beating just until incorporated after each addition. Do not overmix.
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Stir in the heavy cream and cornstarch until the batter is smooth and homogeneous.
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Pour the filling over the pecan crust and smooth the top with a spatula.
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Place the pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan.
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Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly.
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Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour.
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Remove from the oven and water bath, then chill in the refrigerator for at least 4 hours or overnight before slicing.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 799.8kcal
- % Daily Value *
- Total Fat 72.8g112%
- Saturated Fat 24.1g121%
- Cholesterol 84.4mg29%
- Sodium 235.5mg10%
- Total Carbohydrate 37.6g13%
- Dietary Fiber 6.2g25%
- Sugars 29.9g
- Protein 7.9g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
