This cheesecake is definitely a fall dessert, even though it would be delicious any time of the year. The creamy texture and praline topping go so well with the light pumpkin flavor.
Pumpkin Praline Cheesecake…..can you hear it calling you?
If you’re looking for a delicious and creamy cheesecake for your fall table to impress your family, or to just make a weeknight a special occasion, give my Pumpkin Praline Cheesecake a try.
One of my favorite things about this time of year is how often pumpkin is used and how creative the recipes are! There are so many talented bloggers coming up with new and exciting uses for pumpkin. It almost makes you wish we used it all year long, but then I guess it wouldn’t be that special anymore…..sigh
I have to admit, for the most part, I only use pumpkin in baking, pies, cakes, and of course cheesecakes. I’m definitely not re-inventing the wheel here, but Lisa loves pumpkin pie and she enjoys a good a cheesecake, so I thought why not combine the two and see what she thinks of the combination.
Now I couldn’t just make a plain pumpkin cheesecake, it needed a little something to make it extra special. And a praline topping seemed like it would take this delicious cheesecake into the decadence zone.
I went to my pantry to see what I could add to the praline to give it a little extra boost and a can of dulce de leche caught my eye. That and my old friend Jack Daniels made for one ah-mazing praline topping!
My pumpkin cheesecake was a success, especially with the addition of the praline topping! It got two thumbs up from Lisa and rave reviews from my neighbors. I know I can always count on my neighbors to help me out, God only knows I don’t need all those calories….sigh.
If you like my Pumpkin Praline Cheesecake Recipe, you might also like these recipes:
Pumpkin Praline Cheesecake
Ingredients
Crust
- 20 digestive biscuits or graham crackers
- 6 Tbsp butter - melted 90 g
Pumpkin Cheesecake
- 4 8 ounce packs cream cheese softened, 227 g each pack
- 1 1/2 cup brown sugar 270 g, firmly packed
- 3 Tbsp flour 45 g
- 2 tsp cinnamon 10 g
- 2 tsp allspice 10 g
- 1 tsp vanilla 5 ml
- 3/4 tsp salt 4 g
- 5 large eggs
- 1 16 ounce can solid pack pumpkin 450 g, not pumpkin pie mix
Praline Topping
- 8 ounce chopped pecans 150 g
- 1/3 cup brown sugar 60 g
- 1 Tbsp corn syrup 15 ml
- 1 Tbsp bourbon or vanilla 15 ml
- 3 Tbsp dulce de leche or caramel 45 g
Instructions
Crust
- place digestives or graham crackers in the bowl of a food processor and process into a fine meal. Place in a mixing bowl
- Add melted butter and mix together to make the crust
- Press mixture onto bottom and up the side of a 9-inch springform pan one inch to two inches. (2.5 - 5 cm)
- Bake in 350 degree (177 C) oven for about 15 minutes, until firm. Remove from oven and allow to cool.
Pumpkin Cheesecake
- In your stand mixer add cream cheese and beat just until smooth
- Slowly add in the brown sugar, scrape down the sides of bowl
- Add in flour, cinnamon, allspice, salt, eggs, vanilla and pumpkin, mix for 2 -3 minutes until well blended and smooth.
- Pour cheesecake mixture into prepared crust and place in 350 degree (177 C) preheated oven for one hour.
- After the hour, turn off the oven and leave the cheesecake in the oven for one additional hour
- Remove from oven and allow to cool completely on wire rack
- Place in refrigerator to chill for at least 4 hours (overnight is better)
Praline
- After the cheesecake has completely chilled begin praline topping
- in a saute pan or sauce pan add brown sugar, and corn syrup, heat unticorn syrup is well blended into the sugar
- Add in pecans and let the mixture brown slightly
- Add in dulce de leche or caramel and continue to simmer until thickened
- Pour mixture onto top of cheesecake spreading evenly and return to the refrigerator to allow praline to cool and harden.
- Serve with fresh whipped cream and enjoy!
Nutrition
More recipes from my site
Classic Pumpkin Roll Recipe For Your Autumn and Holiday Table- The Original Pumpkin Crunch Cake with Cream Cheese Frosting
- The Original Pumpkin Crunch Cake with Cream Cheese Frosting – My Holiday Tradition
- Fall Holiday Pie Recipes for your families table
- Amethyst Cheesecake Torte for your Holiday Table
- The Best Gluten Free Pumpkin Roll Recipe
Christine says
I made this last year for Thanksgiving, it was such a hit that I made it again this year. Absolutely delicious! Thank you so much for sharing!
Chef Dennis Littley says
You are very welcome! Thank you for the great review!
claire chitko says
I am preparing this today….there’s still time if you would kindly state the size of the pan!!!!
Great ingredients…
Chef Dennis Littley says
I used a 9 inch springform pan for mine.
Sandra Serrano says
This looks absolutely delicious. Downloaded and may be making two pies…one for them and one for meeeeeeeee!
Chef Dennis Littley says
I like how you think!
Karen says
Isn’t there a certain way to bake cheesecake, though? Like using a water bath (I think that’s what you call it) and/or wrapping the outside of the pan with wet rags so the top stays even? I’ve read cheesecake horror stories but really want to try this. Thoughts?
Thanks for your time.
Hi from British Columbia, Canada!
Karen
Chef Dennis Littley says
hi Karen
from what I’ve read the water bath system seems to work the best. I’ve used it with some success.
Melanie says
We have so many fall birthdays in our family. This cheesecake is going to make for a very special celebration! I know my family will adore the pralines.
Jenn Mitchell says
This would make such a great dessert for the holidays. I love cheesecake but have never thought to serve it like this topping etc.
Natalie says
Such an interesting combination of flavours. I need to try making a pumpkin dessert this season!
Catalina says
Yes, it’s calling my name, too! 🙂 This is such a creamy cheesecake full of fall flavor!
Terri Steffes says
I would be so happy to see this on my plate on Thanksgiving. I will have to make it if I want it!
Kim says
This looks delish! I’m a fan of pumpkin and cheesecake separately but when you pair them together like this, it’s like heaven! Pinned for later =)
Tabitha Blue says
It looks SOOOO decadent and delicious! I love cheesecake and pumpkin! Pinning this for Thanksgiving 🙂
Marysa says
This looks so good! I love the combination you picked of pumpkin and pralines. Perfect for fall and beyond, into the holidays. I’ll have to give this a try when we have guests over.
Nancy L. says
Oh my goodness, Dennis! The praline topping was a brilliant idea for the topping! I have to give this recipe a try! I love pumpkin everything this time of year, but pumpkin cheesecake, has my name all over it!
Jeanette E. says
This looks amazing! I am printing out the recipe list so I can get everything I need the next time I hit the supermarket. My kids would love this and it will be perfect on Thanksgiving & Christmas too!
Glenda Cates says
I am not a Pumpkin eater or a Cheesecake eater. Although my mother in law and my husband are. So I may make this for them for Thanksgiving.
Sarah Bailey says
OK now this sounds like an absolutely amazing dessert. I hands up have a bit of the things for cheesecake and oh my this sounds like it would be wonderful.
Karen says
That is the best looking cheesecake recipe I’ve ever seen! I have to give this a try.
Tasheena says
Pumpkin and praline in the same dessert?1 Yes please! I wish I had everything to make this right now. It looks so yummy.
Melissa Chapman says
This is an amazing fall recipe and who could not love pumkin cheesecake. I rarely make a great dessert like this but I will keep this recipe for when I do.
Tamara says
I need to make this for sure. I’m all about pumpkin pie flavor. And cheesecake. This would be the perfect dessert!
Candy says
We make a pumpkin cheesecake for Thanksgiving every year. It is a tradition. Plus one of our sons loves cheesecake in any flavor.
Amber Myers says
I need to make this for sure. I’m all about pumpkin stuff. And cheesecake. This would be the perfect dessert!
The Ninja Baker says
Looks sublime Chef Dennis! Thank you for generously sharing the recipe…So that I can share the yumminess with my family =)
Chef Dennis Littley says
Thank you Kim, I’m happy to hear you enjoyed my post! And that Cheesecake was oh so delicious!
Jeff says
Does it matter what size Springform Pan you use???
Chef Dennis Littley says
Jeff most standard springform pans are between 8 – 9 inches anything in that range is okay.
Amy Campbell says
What a fabulous looking desert. I can hardly wait for the holidays together here. Thank you for the inspiration!
Dana @ This Silly Girl's Life says
My dad went on a cheescake making kick when I was growing up and his first attempt was a praline one. It was amazing!!
truedelights says
Looks delicious!!
Kristina says
this looks absolutely amazing – I love ALL cheesecake, and the topping here is perfectly decadent!
Paula @ Vintage Kitchen says
I love dulce de leche with whiskey, just the thing to make this cheesecake amazing! And I have a ton of cream cheese and haven´t made a pumpkin cheesecake yet. So perfect timing Dennis!
Lynn says
OMgosh, this looks decadently divine! Lisa is one lucky gal. Do you give men cooking and baking lessons chef? If so, I need to send my hubby.
Maureen | Orgasmic Chef says
Rave reviews from me too. Lordy this looks delicious, Dennis!
[email protected] says
I want to dig in. Yummmm!!! The weather is lousy here today, but your cheesecake brightened up my day.
Leslie Uhl says
This looks SO delicious! I just got some baking pumpkins and this one’s on the top of the list- minus the Jack Daniel’s (kids, you know). Thanks!
Denise says
This looks wonderful! I have some pumpkins waiting to be cooked up into something and I am going to have to try this! The praline toppimg sounds delicious!
Linda says
I could just eat this cheesecake with a spoon. Especially the topping! This is the best combination of flavors for Thanksgiving! Drop by my kitchen and leave us a recipe for the Holiday Cookie Exchange. I would love to see what your favorite it. Thanks for sharing this.
Carrie's Experimental Kitchen says
I love pumpkin cheesecake and that last picture has me drooling!
RavieNomNoms says
Chef that looks to die for! Love it!
Laura (Tutti Dolci) says
Love that praline topping!
All That's Left Are The Crumbs says
I just can’t help myself, every time I am at Sam’s Club and I pick up the 3 x 28oz pack of pumpkin they sell. I know I have to find somewhere to store it but the benefit is that I will always have it ready and waiting to make this delicious-looking cheesecake. throughout the year. A definite win.
Kate says
I want to totally dive in! Wow, what a beautiful combination of pumpkin cheesecake and pecan pie! Yum
Amy @ Amy's Cooking Adventures says
Oh this looks amazing! And I totally use pumpkin year round – haha! Though I do use a lot more of it during the fall!
Brian @ A Thought For Food says
Oh… the torture! Where’s my fork?
[email protected] says
That cheesecake is soooo going to be on my table this Thanksgiving! WOW! Amazing! Lucky Lisa! 🙂
Heather @ Bake, Run, Live says
Oh that looks delicious Chef Dennis! I wish I was your neighbor!!