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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.

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

Find it online: https://dinewithlily.com/pumpkin-praline-cheesecake-recipe/