I love everything about the fall season and that includes pumpkin desserts. And my pumpkin praline cheesecake is definitely one of my favorites!
This is the perfect fall cheesecake to serve your friends and family. Who wouldn’t love a slice of this creamy delicious pumpkin cheesecake? Finished with a delightful pecan praline and homemade whipped cream….sigh.
I think fall is my favorite season. I love the cool fall nights and all the deliciousness that comes with the season.
What ingredients do I need to make a Pumpkin Praline Cheesecake?
Let’s start by gathering the ingredients we need to make Pumpkin Praline Cheesecake. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How do I make a graham cracker crust for the cheesecake?
Now I couldn’t just make a plain pumpkin cheesecake, it needed a little something to
- Place the graham crackers in the bowl of a food processor and process into a fine meal.
- Add the 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.
- Place on the center rack of a preheated 350 degree oven for about 15 minutes, until firm. Remove from the oven and allow to cool.
How do I make a Pumpkin Praline Cheesecake?
- In the bowl of your stand mixer add the cream cheese and beat until smooth
- Slowly add in the brown sugar, scraping down the sides of bowl
- Add in the flour, cinnamon, allspice, salt, eggs, vanilla and pumpkin. Mix for 2 -3 minutes until well blended and smooth.
- Pour the cheesecake mixture into prepared crust and place in a preheated 350 degree oven for one hour.
- After the hour, turn off the oven and leave the cheesecake in the oven for one additional hour
- Remove the cheesecake from the oven and allow to cool completely on wire rack
- Place the cheesecake in the refrigerator to chill for at least 4 hours (overnight is better)
How do I make a Praline topping?
- in a saute pan or sauce pan add brown sugar, and corn syrup, heat until the corn syrup is well blended into the sugar
- Add in the pecans and let the mixture brown slightly
- Add the dulce de leche (or caramel) to the pan and continue to simmer until thickened
Pour the praline mixture on the top of the cheesecake spreading it evenly. Return the cheesecake to the refrigerator to allow the praline to cool and harden.
For an added touch, garnish the pumpkin praline cheesecake with sugared cranberries.
Serve up this delicious pumpkin praline cheesecake with homemade whipped cream and watch the smiles around the table!
More Dessert Recipes You’ll Love!
Pumpkin Praline Cheesecake
Ingredients
Crust
- 20 graham crackers or digestive biscuits
- 6 Tbsp butter – melted
Pumpkin Cheesecake
- 32 ounces cream cheese softened
- 1 ½ cup brown sugar firmly packed
- 3 tbsp flour
- 2 tsp cinnamon
- 2 tsp allspice
- 1 tsp vanilla
- ¾ tsp salt
- 5 large eggs
- 16 ounces solid pack pumpkin not pumpkin pie mix
Praline Topping
- 8 ounces chopped pecans
- ⅓ cup brown sugar
- 1 tbsp corn syrup
- 1 tbsp bourbon or vanilla
- 3 tbsp dulce de leche or caramel
Instructions
Crust
- place 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.
- Place on the center rack of a preheated 350 degree oven for about 15 minutes, until firm. Remove from oven and allow to cool.
Pumpkin Cheesecake
- In the bowl of your stand mixer add the cream cheese and beat until smooth
- Slowly add in the brown sugar, scraping down the sides of bowl
- Add in the flour, cinnamon, allspice, salt, eggs, vanilla and pumpkin. Mix for 2 -3 minutes until well blended and smooth.
- Pour the cheesecake mixture into prepared crust and place in a preheated 350 degree oven for one hour.
- After the hour, turn off the oven and leave the cheesecake in the oven for one additional hour
- Remove the cheesecake from the oven and allow to cool completely on wire rack
- Place the cheesecake in the refrigerator to chill for at least 4 hours (overnight is better)
Praline
- After the cheesecake has completely chilled begin making the praline topping
- in a saute pan or sauce pan add brown sugar, and corn syrup, heat until the corn syrup is well blended into the sugar
- Add in the pecans and let the mixture brown slightly
- Add the dulce de leche (or caramel) to the pan and continue to simmer until thickened
- Pour the mixture on the top of the cheesecake spreading it evenly. Return the cheesecake to the refrigerator to allow the praline to cool and harden.
- Serve with fresh whipped cream and enjoy!
Brianna
Is like a combo of cheesecake, Pumpkin pie and pecan pie! Definitely making this for Thanksgiving.
Healing Tomato
I love pralines cheesecake, but, you have taken it up a notch with this pumpkin version. Now, I must make this for Thanksgiving. It looks so easy that even a baking challenged person like me can make it.
Patti@PattyCakesPantry
This dessert has two of my favorites–pumpkin cheesecake and praline pecans. This is a definite winner, and I’m looking forward to adding it to my Thanksgiving table this year. Thanks for sharing such an awesome recipe.
Liz
I agree! Love pumpkin desserts!
Mikayla
My goodness, I just love cheesecake, pumpkin pie and pecan pie,,, this fabulous dessert combined all three in one. Definitely a new holiday favorite.
Sharon
This dessert has the best of both worlds. A creamy pumpkin cheesecake with a delicious praline topping. My family loved this dessert!
Brianna May
So tasty!
Lilly
This pumpkin cheesecake is superb! My entire family enjoyed it! Thanks for the recipe
Jeri
I love the praline topping on this cheesecake! It was so delicious!
Amanda Dixon
What a wonderfully delicious cheesecake! It’s perfectly rich and creamy, and I love these flavors for fall.
Rob
This was the perfect fall cheesecake!
Emily Flint
well, this was one delicious cheesecake!
Angela
We loved the praline topping on this cheesecake.
Lindsay Howerton-Hastings
This was so good! The praline topping was such a delicious addition.
Angie
I am certain that this Pumpkin Praline Cheesecake would disappear quickly at any holiday feast.
Sue
This was the perfect fall dessert!
Kayla DiMaggio
This pumpkin praline cheesecake turned out so beautiful and delicious! It was a showstopper!
Christine
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
You are very welcome! Thank you for the great review!
claire chitko
I am preparing this today….there’s still time if you would kindly state the size of the pan!!!!
Great ingredients…
Chef Dennis Littley
I used a 9 inch springform pan for mine.
Sandra Serrano
This looks absolutely delicious. Downloaded and may be making two pies…one for them and one for meeeeeeeee!
Chef Dennis Littley
I like how you think!
Karen
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
hi Karen
from what I’ve read the water bath system seems to work the best. I’ve used it with some success.