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slice of pumpkin praline cheesecake on a white plate in front of the whole cheesecake on a white platter
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4.99 from 63 votes

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.  
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 302kcal
Author: Chef Dennis Littley



  • 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
  • cup brown sugar
  • 1 tablespoon corn syrup
  • 1 tablespoon bourbon or vanilla
  • 3 tablespoon dulce de leche or caramel



  • 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)


  • 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!



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