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A close up of pumpkin praline cheesecake with a slice cut out on a white plate
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4.95 from 18 votes

Pumpkin Praline Cheesecake

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.  
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: Cheesecake, pumpkin cheesecake, pumpkin dessert
Servings: 16
Calories: 302kcal
Author: Chef Dennis Littley



  • 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 ½ 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
  • ¾ 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
  • 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



  • 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)


  • 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!


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