Pumpkin Praline Cheesecake Recipe

ByLily Monroe
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Introduction

Enjoy the cozy flavors of fall with this Pumpkin Praline Cheesecake. Creamy pumpkin-spiced filling sits atop a buttery graham cracker crust, topped with a rich praline sauce for a perfect balance of sweet and nutty. It’s an irresistible dessert that’s sure to impress any crowd.

A rich, thick cake with a dark brown, crumbly texture forms the base layer, sitting on a clear glass bottom on a white plate. The middle layer is glossy dark caramel sauce with small pecan pieces mixed in, some dripping slightly down the side of the cake. On top, there are dollops of bright white whipped cream evenly placed around the edge, adding contrast and softness. The background is a white marbled texture, and the photo looks close-up and detailed. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • Crust:
    • 2 ½ cups graham cracker crumbs
    • 6 tablespoons unsalted butter, melted
  • Filling:
    • 24 ounces full fat cream cheese, room temperature
    • 1 cup sugar
    • 2 eggs
    • 1 cup canned pumpkin puree
    • 1 tablespoon vanilla extract
    • 1 teaspoon ground cinnamon
  • Praline Sauce:
    • 4 tablespoons unsalted butter
    • ½ cup brown sugar
    • 1 teaspoon cinnamon
    • ¼ cup heavy whipping cream
    • 1 cup chopped pecans

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C). Spray an 8 or 9-inch springform pan with cooking spray and set aside.
  2. Step 2: In a large bowl, combine the graham cracker crumbs and melted butter. Press this mixture firmly into the bottom of the springform pan and up the sides about 2 inches.
  3. Step 3: In another large bowl, beat the cream cheese and sugar until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, beating well after each addition.
  4. Step 4: Mix in the pumpkin puree, vanilla extract, and ground cinnamon until well combined. Pour the batter over the prepared crust.
  5. Step 5: Bake for 35 to 45 minutes, or until the center is almost set—it should still jiggle slightly but feel firm to the touch. Remove from the oven and let cool in the pan for 1 hour.
  6. Step 6: Run a knife along the edges of the pan to loosen the cheesecake, but keep it in the pan. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  7. Step 7: For the praline sauce, melt the butter and brown sugar in a medium saucepan over medium heat. Let it simmer for 3 to 5 minutes, then remove from the heat.
  8. Step 8: Stir in the cinnamon, heavy cream, and chopped pecans. Allow the sauce to cool to room temperature before pouring it over the chilled cheesecake.
  9. Step 9: Serve with whipped cream if desired for an extra indulgent touch.

Tips & Variations

  • Use fresh pumpkin puree in place of canned for a more natural flavor and texture.
  • For a gluten-free crust, substitute graham crackers with gluten-free cookies or oats.
  • Add a pinch of nutmeg or ginger to the filling for extra warm spice notes.
  • Toast the pecans before adding to the praline sauce to enhance their flavor and crunch.
  • If you prefer a less sweet topping, reduce the brown sugar in the praline sauce by a quarter cup.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 3 days. Keep the praline sauce separate until serving to maintain its texture. Reheat the sauce gently before pouring it over the cheesecake if desired. Top with whipped cream just before serving for best results.

How to Serve

A single slice of pie sits on a white plate with a thin dark rim, set on a white marbled surface. The pie slice has three visible layers: the bottom layer is a firm, crumbly brown crust, the middle layer is a thick, smooth orange filling, and the top layer is a glossy dark brown caramel sauce with small nut pieces scattered throughout. On top, there is a generous dollop of white whipped cream with soft texture, adding height and contrast to the slice. In the background, the rest of the pie sits on a white plate, showing the crust and caramel topping clearly with some white whipped cream around the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead. Prepare it the day before and refrigerate overnight to allow the flavors to develop and the cheesecake to set fully.

What can I use instead of a springform pan?

A deep-dish pie pan can be used as a substitute, but a springform pan makes it easier to remove the cheesecake without damaging it. If using a pie pan, consider lining it with parchment for easier removal.

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Pumpkin Praline Cheesecake Recipe

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★★★★★

4.5 from 139 reviews

This Pumpkin Praline Cheesecake combines a creamy pumpkin-flavored cheesecake filling with a crunchy graham cracker crust and a rich, buttery praline sauce topped with pecans. Perfect for fall or holiday gatherings, this dessert is both decadent and comforting, showcasing warm spices and creamy textures.

  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 5 hours 5 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Crust

  • 2 ½ cups graham cracker crumbs
  • 6 TBSP unsalted butter, melted

Filling

  • 24 oz full fat cream cheese, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 cup canned pumpkin puree
  • 1 TBSP vanilla extract
  • 1 tsp ground cinnamon

Praline Sauce

  • 4 TBSP unsalted butter
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • ¼ cup heavy whipping cream
  • 1 cup chopped pecans

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Spray an 8 or 9 inch springform pan with cooking spray and set aside.
  2. Prepare Crust: In a large bowl, combine the graham cracker crumbs and melted butter. Press the mixture evenly into the bottom and up the sides (about 2 inches) of the springform pan to create the crust.
  3. Make Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar together until the mixture is light and fluffy, about 3-4 minutes. Add in the eggs one at a time, mixing well after each addition. Then add the pumpkin puree, vanilla extract, and ground cinnamon, beating until fully combined.
  4. Bake Cheesecake: Pour the cheesecake batter into the prepared crust. Bake for 35-45 minutes, or until the center is almost set—it should still jiggle slightly when the pan is gently shaken but feel firm to the touch.
  5. Cool Cheesecake: Remove the cheesecake from the oven and allow it to cool in the pan for 1 hour at room temperature.
  6. Chill: Run a knife around the edges of the cheesecake to loosen it from the sides of the pan, but keep it in the pan. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to fully set.
  7. Prepare Praline Sauce: In a medium saucepan, melt the butter and brown sugar over medium heat. Let it simmer for 3-5 minutes, stirring occasionally. Remove from heat and stir in cinnamon, heavy cream, and chopped pecans. Let the sauce cool to room temperature before serving.
  8. Serve: Pour the cooled praline sauce over the chilled cheesecake. Optionally, serve with whipped cream for extra indulgence.

Notes

  • Store the cheesecake in an airtight container in the refrigerator for up to 3 days.
  • Top with whipped cream just before serving to maintain its texture.
  • Ensure cream cheese is at room temperature for smooth batter and even baking.
  • Do not overbake; the center should be slightly jiggly to avoid cracks and dryness.
  • Use a sharp knife dipped in hot water to slice the cheesecake cleanly after chilling.

Keywords: Pumpkin cheesecake, praline sauce, fall dessert, pumpkin dessert, graham cracker crust, pecan topping, creamy cheesecake

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