Pumpkin Cheesecake with Praline Topping
My Pumpkin 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.
Servings: 16
Calories: 302kcal
Ingredients
Crust
- 20 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
- 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!
Video
Nutrition
Calories: 302kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 255mg | Potassium: 146mg | Fiber: 2g | Sugar: 30g | Vitamin A: 105IU | Vitamin C: 0.2mg | Calcium: 58mg | Iron: 1.6mg