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Pecan Praline Pumpkin Cheesecake

A rich and creamy cheesecake infused with pumpkin and spices, on a crunchy pecan crust, topped with a luscious pecan praline sauce — a perfect dessert for the fall season.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 7 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Ingredients
  

For the crust

  • 1.5 cups 1 ½ cups (150 g) graham cracker crumbs
  • 0.5 cups ½ cup (60 g) finely chopped pecans
  • 0.25 cups ¼ cup (55 g) brown sugar
  • 0.5 tsp ½ tsp cinnamon
  • 6 tbsp 6 tbsp (85 g) melted butter

For the cheesecake filling

  • 24 oz 24 oz (675 g) cream cheese, softened At room temperature
  • 1 cups 1 cup (200 g) brown sugar
  • 1 cups 1 cup (240 g) pumpkin purée
  • 3 large 3 large eggs At room temperature
  • 1 tsp 1 tsp vanilla extract
  • 1 tsp 1 tsp cinnamon
  • 0.5 tsp ½ tsp nutmeg
  • 0.25 tsp ¼ tsp ginger
  • 0.25 tsp ¼ tsp salt

For the praline topping

  • 0.5 cups ½ cup (115 g) butter
  • 0.5 cups ½ cup (100 g) brown sugar
  • 0.25 cups ¼ cup (60 ml) heavy cream
  • 1 tsp 1 tsp vanilla extract
  • 1 cups 1 cup (120 g) chopped toasted pecans

Instructions
 

Preparation of Crust

  • Preheat your oven to 325°F (160°C).
  • In a mixing bowl, combine graham cracker crumbs, chopped pecans, brown sugar, cinnamon, and melted butter. Stir until everything is well combined and forms a moist mixture.
  • Press the crust firmly into the bottom of a 9-inch springform pan.
  • Bake the crust for about 10 minutes, then set aside to cool.

Preparation of Cheesecake Filling

  • Beat the softened cream cheese until smooth and creamy.
  • Gradually add in brown sugar, mixing thoroughly.
  • Incorporate pumpkin purée, then add eggs one at a time.
  • Mix in vanilla extract, cinnamon, nutmeg, ginger, and salt.
  • Pour the mixture over the cooled crust.

Baking

  • Place the springform pan in a larger roasting pan and fill the roasting pan halfway with hot water.
  • Bake for 60 to 70 minutes until set but slightly jiggly.
  • Turn off the oven and leave the cheesecake inside for an hour, door ajar.
  • Cool to room temperature, then refrigerate for at least 6 hours or overnight.

Preparation of Pecan Praline Sauce

  • Melt butter and brown sugar in a saucepan over medium heat, stirring until bubbly.
  • Add heavy cream and vanilla extract, cooking for an additional 2-3 minutes until thickened.
  • Fold in chopped toasted pecans.

Serving

  • Pour praline sauce over the chilled cheesecake.
  • Garnish if desired and serve chilled, preferably with whipped cream.

Notes

Ensure cream cheese and eggs are at room temperature for best results. Monitor baking time closely to avoid overbaking.
Keyword Cheesecake, Fall Recipe, Holiday Dessert, pecan, Pumpkin