Food

Pumpkin Praline Cheesecake Recipe for your Fall and Holiday Table


This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

I love everything about the fall season and that includes pumpkin desserts. And my pumpkin praline cheesecake is definitely one of my favorites!

slices of pumpkin. praline cheesecake on white plates with the rest of the cheesecake in the background

This is the perfect fall cheesecake to serve your friends and family. Who wouldn’t love a slice of this creamy delicious pumpkin cheesecake? Finished with a delightful pecan praline and homemade whipped cream….sigh.

overhead view of a slice of pumpkin praline cheesecake on a cake spatula being lifted out of the cheesecake out of the cheesecake

I think fall is my favorite season. I love the cool fall nights and all the deliciousness that comes with the season.

What ingredients do I need to make a Pumpkin Praline Cheesecake?

ingredients to make a pumpkin praline cheesecake

Let’s start by gathering the ingredients we need to make my Pumpkin Praline Cheesecake. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

How do I make a graham cracker crust for the cheesecake?

four images showing how to make crust for  the cheesecake

Now I couldn’t just make a plain pumpkin cheesecake, it needed a little something to

  • Place the graham crackers in the bowl of a food processor and process into a fine meal.
  • Add the 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 the oven and allow to cool.

How do I make a Pumpkin Praline Cheesecake?

four images showing how to make the pumpkin cheesecake batter
  • 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.
four images showing how to bake the pumpkin cheesecake
  • 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)

How do I make a Praline topping?

four images showing how to make 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
praline topping on cheesecake in pan

Pour the praline mixture on the top of the cheesecake spreading it evenly. Return the cheesecake to the refrigerator to allow the praline to cool and harden.

whole pumpkin praline cheesecake with cranberries on top of the cheesecake

For an added touch, garnish the pumpkin praline cheesecake with sugared cranberries.

slice of pumpkin cheesecake with whipped cream and cranberries

Serve up this delicious pumpkin praline cheesecake with homemade whipped cream and watch the smiles around the table!

More Dessert Recipes You’ll Love!

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

Ingredients

Crust

  • 20 graham crackers or digestive biscuits
  • 6 Tbsp butter – melted

Pumpkin Cheesecake

  • 32 ounces cream cheese softened
  • 1 ½ cup brown sugar firmly packed
  • 3 tbsp flour
  • 2 tsp cinnamon
  • 2 tsp allspice
  • 1 tsp vanilla
  • ¾ tsp salt
  • 5 large eggs
  • 16 ounces solid pack pumpkin not pumpkin pie mix

Praline Topping

  • 8 ounces chopped pecans
  • cup brown sugar
  • 1 tbsp corn syrup
  • 1 tbsp bourbon or vanilla
  • 3 tbsp dulce de leche or caramel

Instructions

Crust

  • 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)

Praline

  • 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!

Nutrition

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

pinterest image for pumpkin praline cheesecake





Source link

Leave a Reply

Your email address will not be published. Required fields are marked *

close