My creamy and delicious pumpkin cheesecake with a pecan praline topping is the perfect cheesecake for the fall season. It’s a delicious blend of creamy New York style cheesecake and pumpkin pie, topped with a sweet pecan praline topping.
I promise this will become one of your favorite pumpkin desserts!
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And if you’re not a fan of the praline topping…..gasp, it’s easy enough to leave it off and just create a delicious Pumpkin Cheesecake. Even if you’re not a fan of pumpkin pie (like me) I promise you’re going to love this light creamy cheesecake with a perfect blend of pumpkin flavors that won’t overpower the cheesecake.
If you love pumpkin my pumpkin crunch cake is another of my favorite pumpkin desserts.
Fall is definitely my favorite season, with cool nights and all the deliciousness that comes with the season.
My Pumpkin Cheesecake is delicious by itself but it’s over-the-top delicious with the addition of my praline topping! And let’s not even talk about how ah-mazing your kitchen will smell while it’s baking.
What ingredients do I need to make a Pumpkin 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.
If you want to change up the crust on the pumpkin cheesecake that’s easy enough to do. You can use ginger snaps, chocolate graham crackers or any of your favorite wafer cookies to make the crust for pumpkin cheesecake.
How do I make a graham cracker crust?
- Place the graham crackers in the bowl of a food processor and process them into a fine meal of graham cracker crumbs.
- Add the melted butter to the graham cracker crumbs and mix together to make the crust
- Press the mixture onto the bottom of the pan and 1-2 inches up the sides of the pan (I used a 9-inch spring form pan).
- 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 Cheesecake?
- In the bowl of a stand mixer (or a large bowl with your electric mixer) add the cream cheese and beat until smooth.
- Slowly add in the brown sugar, scraping down the sides and bottom of the bowl as you mix it together.
- Add in the flour, cinnamon, allspice, salt, eggs, vanilla, and pumpkin puree (not pumpkin pie mix). Mix for 2 -3 minutes until well blended and smooth.
*You can substitute pumpkin pie spice for the cinnamon and allspice.
- Pour the pumpkin mixture into the 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 it to cool completely on a wire rack
- Place the cheesecake in the refrigerator to chill for at least 4 hours (overnight is better)
How do I make a Pecan Praline topping?
- in a saute pan or sauce pan add brown sugar, and corn syrup, and 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 sauce) 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.
When ready to serve, carefully run a knife along the inside edge of the spring form pan and slowly release the spring.
For an added touch, garnish the pumpkin praline cheesecake with sugared cranberries.
Serve up this delicious pumpkin cheesecake with homemade whipped cream and watch the smiles around the table!
How to make whipped cream
It’s easy to make your own whipped cream by adding 1 cup of heavy cream, 1 teaspoon of vanilla extract, and 1 tablespoon of sugar to a mixing bowl. Mix at a slow speed, gradually increasing the speed of the mixer over 6-8 minutes until you get stiff peaks. The cream and the mixing bowl should be very cold.
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Pumpkin Cheesecake with Praline Topping
Ingredients
Crust
- 20 whole graham crackers or digestive biscuits
- 6 tablespoon butter – melted
Pumpkin Cheesecake
- 32 ounces cream cheese softened
- 1 ½ cup brown sugar firmly packed
- 3 tablespoon flour
- 2 teaspoon cinnamon
- 2 teaspoon allspice
- 1 teaspoon vanilla
- ¾ teaspoon salt
- 5 large eggs
- 16 ounces solid pack pumpkin not pumpkin pie mix
Praline Topping
- 8 ounces chopped pecans one cup
- ⅓ cup brown sugar
- 1 tablespoon corn syrup
- 1 tablespoon bourbon or vanilla
- 3 tablespoon 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!
Kayla DiMaggio says
This pumpkin praline cheesecake turned out so beautiful and delicious! It was a showstopper!
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 🙂
Poleth calascibetta says
I made this recipe for a christmas party. It was a hit! Not only did it taste amazing, the presentation was admired by everyone as well. It was beautiful
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!