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Praline Pecan Pumpkin Cheesecake

A creamy pumpkin cheesecake coated with a praline topping and sweet candied pecans

Ingredients
  

Graham Cracker & Pecan Crust

  • 2 c graham cracker crumbs
  • 1/3 c chopped pecans
  • 5 tbsp melted butter
  • 3 tbsp brown sugar 2

Pumpkin Cheesecake Filling

  • 4 (8 oz) packages soft cream cheese
  • 1 c sugar
  • 1 tsp vanilla extract
  • 1 1/2 c canned pumpkin
  • 4 1/2 tsp lemon juice

Praline Topping

  • 1 c packed light brown sugar
  • 1/3 c heavy whipping cream
  • 1/4 c butter
  • 1 c powdered sugar
  • 1 tsp vanilla extract
  • candied pecans for garnish

Instructions
 

Graham Cracker & Pecan Crust

  • Preheat oven to 325 F.
  • Mix all crust ingredients in a bowl.
  • Press in the bottom and 1" up the side of a 9" spring form pan
  • Bake 8-10 min or until set. Cool 10 min.

Pumpkin Cheesecake Filling

  • Beat cream cheese, sugar and vanilla until smooth.
  • Add eggs one at a time while continuing to beat mixture. Then beat in pumpkin and lemon juice.
  • Pour mixture over crust.
  • Bake 1 hr 10 min.
  • Turn oven off, open the door 4", and let sit in oven for 30 min.
  • Remove from oven and cool for 30 min, then refrigerate for 6+ hrs.

Praline Topping

  • In a saucepan over medium heat, add 1 c brown sugar, whipping cream, and butter. Heat to boiling, stirring often. Once boiling, continue to stir for 1 min.
  • Remove from heat. Whisk in powdered sugar and vanilla.
  • Let stand 5 minutes, stirring occasionally.
  • Remove side of springform pan. Place cake on serving plate.
  • Pour praline topping over the top within 1/4" of the edge.
  • Garnish with candied pecans!