Pumpkin Cheesecake with Pecan Praline Topping Recipe

Three desserts in one, cheesecake, pumpkin pie and pecan pie! This pumpkin cheesecake with pecan praline is sure to be a holiday favorite. 

Pumpkin Cheesecake with Pecan Praline Topping

There’s something wonderfully comforting about the flavors of fall all rolled into one dessert, and pumpkin cheesecake with pecan praline topping is exactly that. Imagine a creamy, smooth pumpkin-spiced cheesecake sitting atop a buttery crust, crowned with crunchy, sweet pecan praline that adds a lovely texture and nutty sweetness. This dessert is not only a showstopper for holiday gatherings but also a cozy treat to enjoy after a long day. I have a feeling this recipe might just become your new go-to when you want to impress without stressing out.

Pumpkin season means a lot of pumpkin recipes, savory dishes like pumpkin macaroni and cheese and pumpkin ginger soup. As well as desserts, like pumpkin bread, pumpkin bread pudding and pumpkin cheesecake.

Why You Will Love Pumpkin Cheesecake with Pecans Praline Topping

The pumpkin cheesecake filling is rich and smooth  with just the right touch of spices.It’s comforting without being too heavy, which is ideal for those who love dessert but don’t want to feel weighed down.

The crunchy pecan praline adds a nutty taste and crunch to the creamy cheesecake.

This creamy cheesecake looks fancy enough for a holiday table but is surprisingly easy to pull together. Whether you’re baking for guests or just treating yourself on a cozy night this is an easy recipe that you can make and enjoy.

Plain pumpkin cheesecake is good but creamy pumpkin spice cheesecake with praline topping is fabulous.

This delicious pumpkin cheesecake is a wonderful combination of pumpkin, warm spices and sweet praline pecans. It is perfect for the holidays and combines all of your favorite desserts into one! Not only will it be the hit of your festivities but it is the perfect cheesecake to enjoy with an afternoon cup of coffee while you prepare for all of the food and fun.

What You Need to Make Pumpkin Cheesecake with Pecan Praline Topping

Pumpkin Cheesecake Ingredients

Even thought this cheesecake looks like it has a lot of steps, they are all easy and the ingredients are things you probably already have in your pantry.

Homemade Gingersnap Crust

• 2 1/2 cups of gingersnap crumbs, made from gingersnap cookies
• 1/8 cup granulated sugar
• 1/2 cup of unsalted butter melted

Pumpkin Cheesecake Filling

• 3 (8oz) packages of ROOM TEMPERATURE cream cheese
• 1 (15 oz. ) can of pumpkin puree, not pumpkin pie filling or pumpkin pie mix
• 3 whole large eggs + 1 egg yolk, room temperature
• 1/4 cup of sour cream, room temperature
• 11/2 cup of sugar
• 2 Teaspoon cinnamon
• 1 Teaspoon ground ginger
• 1/8 teaspoon of ground cloves
• 1/8 teaspoon of ground nutmeg
• 2 Tablespoons of flour
• 1 Tablespoon of vanilla extract

Praline Topping

• 7 Tablespoons of butter, divided
• 11/2 cup  pecan halves
• 11/2 cup dark brown sugar
• 3 Tablespoons of flour
• 11/2 cup of light corn syrup
• 1 cup evaporated milk

How to Make Pumpkin Cheesecake with Pecan Praline

• Pre heat oven to 425 degrees. IIn a medium bowl mix the ginger snap crumbs, sugarand the melted butter. Mix until moist and press into a 9 inch springform pan lined parchment paper.
• Press in the bottom of the pan and up the sides of the pan, use a measuring cup to help make the crust even. Bake the pie crust for 5 minutes. Remove from oven and let cool.

Make the Pumpkin Cheesecake Filling

• Beat cream cheese in the bowl of electric mixer fitted with a paddle attachment, for 2-3 minutes and until smooth and creamy. Add pumpkin puree, eggs, egg yolk, sour cream, white sugar and all of the spices. Mix well, then add the flour and vanilla and beat until well combined.
• Pour batter into the prepared crust.
• DO NOT fill the pan more than 2/3 full, it will overflow in your oven. If you pan is larger the cheesecake will obviously be thinner.
• Spread evenly and bake cheesecake for 15 minutes.
• Then reduce the heat to 350 and bake for 45 minutes, keep an eye on your cheesecake.
• Remove from the oven and place on a wire rack, let the cheesecake cool for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours or over night.
• Pecan Praline Sauce: In a small saucepan, melt 3 tablespoons of butter. Add pecans and cook for 5 minutes or until golden brow. Make sure to watch your nuts while toasting them, they can burn very easily. Remove from heat, and set pecans aside for later.
• In same saucepan, melt 4 remaining tablespoons of butter. Whisk in brown sugar, flour, and corn syrup until thoroughly blended.
• Cook on high for 6-8 minutes and mixture is reduced, thick and sugar is dissolved. Remove from heat and let stand for 2 minutes, then add the evaporated milk and mix well. Stir in pecans and allow to cool, at least an hour,
• Remove the cold cheesecake from the spring form pan and place on a serving plate.
• Once the pecan topping is cooled, spoon over top of the cheesecake base. Cut, serve and enjoy.

Variations

• Make mini pumpkin cheesecakes. If you use a smaller pan, DO NOT fill the pan more than 2/3 full, it will overflow in your oven. If you use a larger pan the cheesecake will be thinner.
• Use graham crackers to make a graham cracker crumbs crust or digestive biscuits.
• Use pumpkin pie spice in place of the other spices.
• The praline topping is also delicious served over ice cream, pumpkin pie and by the spoonful.
• Serve pumpkin praline cheesecake with a dollop of fresh whipped cream.

What To Serve With Pumpkin Cheesecake

• Spiced Coffee or Chai Tea are both delicious with the pumpkin and pecan in this cheesecake. .
• A small bowl of fresh berries like raspberries or blueberries adds a pop of color and tartness that brightens the dessert.
• For extra indulgence, serve alongside warm caramel sauce that guests can drizzle on top for a decadent finish.
• Add some extra candied pecans on the side for a crispy treat that matches the praline topping.

How to store homemade pumpkin cheesecake

Wrap cheesecake in plastic wrap or store in an airtight container in the refrigerator for up to 3 days. The cheesecake can also be frozen but freeze before adding the pecan sauce. Wrap the cheesecake in plastic and then aluminum foil.

FAQs

Can I make this cheesecake gluten-free?

Yes, simply use gluten-free graham crackers or alternative gluten-free cookies for the crust.

How long does it take to chill the cheesecake properly?

It’s best to chill the cheesecake for at least 4 hours, or ideally overnight, to ensure it sets fully and firms up nicely.

Can I prepare the cheesecake a day ahead?

Absolutely. Cheesecakes actually taste better after sitting overnight as the flavors meld and develop more depth.

What’s the best way to clean the praline pan?

Soak the pan in hot water right after making the praline, which helps dissolve the caramelized sugar for easier cleaning.

Can I use different nuts if I don’t have pecans?

Yes, walnuts, almonds, or even hazelnuts can be used; just toast and caramelize them similarly for the praline topping.

That’s It for Now

I hope that you try this creamy pumpkin cheesecake with praline topping, it is delicious! It is rich, creamy and decadent.  It brings together the cozy spices  you love in a fall dessert. Whether you’re making it for a holiday celebration, a special occasion, or just treating yourself on a chilly evening, this recipe invites you to slow down and savor a little bit of Fall. Baking this cheesecake might even become one of your new Fall or Thanksgiving traditions.

Do you have any new recipes that you will be serving for the holidays? Or do you stick with your family favorites. 

We are always looking for new recipes to try so if you have a few to share please do.

Have a great day friends, thank you for spending part of your day with me.

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