Praline Baked Cheesecake

Instructions

1. 1

   Preheat your oven to 180°C (350ºfF).

   Tip: Ensure your oven rack is in the center for even baking.

2. 2

   Prepare the graham cracker crust by mixing 250g of graham cracker crumbs, 250g of unsalted butter, and 500g of granulated sugar in a bowl until well combined.

   Tip: Press the mixture into the bottom of a 20cm springform pan.

3. 3

   Bake the crust for 10 minutes, then set it aside to cool.

   Tip: This step is crucial for a smooth cheesecake texture.

4. 4

   In a large mixing bowl, beat 500g of cream cheese until smooth. Add 500g of granulated sugar, 100g of sour cream, and 5mL of vanilla extract. Mix until well combined.

   Tip: Make sure to scrape down the sides of the bowl for an even mix.

5. 5

   Beat in 4 large eggs until fully incorporated. Stir in 100g of praline sauce and 100g of chopped pecans.

   Tip: The praline sauce gives the cheesecake its signature flavor.

6. 6

   Pour the cheesecake batter into the prepared crust.

   Tip: Smooth the top with a spatula for a professional finish.

7. 7

   Bake for 25-30 minutes or until the edges are set and the center is slightly jiggly.

   Tip: Avoid overbaking for a smooth, creamy texture.

8. 8

   Remove the cheesecake from the oven and let it cool completely on a wire rack.

   Tip: This step is crucial for a smooth, even texture.

9. 9

   Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.

   Tip: This will allow the flavors to meld together and the cheesecake to set.

10. 10

    Remove the cheesecake from the pan and slice into wedges.

    Tip: Serve with additional praline sauce, if desired.