Pumpkin Praline Cheesecake
Indulge in the decadent flavors of fall with this Pumpkin Praline Cheesecake, a show-stopping dessert that combines the creamy richness of classic cheesecake with the warm, spiced essence of pumpkin pie. Featuring a buttery graham cracker crust, a velvety pumpkin-spiced filling, and a luscious pecan praline topping, this dessert is a true celebration of autumn in every bite. Perfectly baked in a water bath to ensure a smooth, crack-free surface, it’s finished with a homemade praline sauce that adds a caramelized crunch. Ideal for holiday gatherings or any occasion that calls for an unforgettable treat, this cheesecake pairs beautifully with a cup of coffee or hot cider. Serve it chilled to let the layers of flavor shine – from its spiced pumpkin filling to its indulgent praline glaze.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 0.5 cups sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.75 cups pecans, chopped
- 0.5 cups light brown sugar, packed
- 0.25 cups heavy cream
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 325°F (162°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared springform pan to form the crust. Chill in the refrigerator while preparing the filling.
In a large bowl, beat the cream cheese and 1 cup of sugar together until smooth and creamy. Add the pumpkin puree, sour cream, and vanilla extract, mixing until combined.
Add the eggs one at a time, mixing on low speed just until blended. Be careful not to overmix.
Add the cinnamon, nutmeg, and ginger to the batter, stirring to evenly distribute the spices.
Pour the filling over the prepared crust. Place the springform pan in a larger baking dish and add enough hot water to the dish to come about halfway up the sides of the springform pan.
Bake in the preheated oven for 70-75 minutes, or until the edges are set and the center is still slightly jiggly.
Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracks on the surface.
Remove the cheesecake from the water bath and run a knife around the edges of the pan to loosen it. Let cool to room temperature, then refrigerate for at least 6 hours or overnight.
To make the praline topping, in a small saucepan, combine the brown sugar, heavy cream, and butter over medium heat. Cook, stirring frequently, until the mixture thickens slightly, about 3-5 minutes.
Stir in the chopped pecans and remove from heat. Let the topping cool slightly before pouring it evenly over the chilled cheesecake.
Release the cheesecake from the springform pan and transfer it to a serving plate. Slice and serve chilled.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 36.6 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 103 mg | 8% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 179 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
