Praline Pumpkin Cheesecake

Erika Hollis


I won a ribbon for this cheesecake a couple years ago at the fair. I hope you enjoy it as much as we do.

Blue Ribbon Recipe

Wow, this pumpkin cheesecake is amazing. The cheesecake itself has a wonderful fall spice pumpkin flavor. It's perfectly smooth and the praline topping adds a marvelous crunch to every bite. Consider putting aside the pumpkin pie and serving this cheesecake at your holiday dinner.

Note: Covering the pan with plastic wrap is a clever trick. It holds in the heat and keeps the cheesecake slightly cooking as it cools down. Just make sure the plastic wrap does not touch the cheesecake when you cover the pan. If any water droplets end up on the cheesecake, gently blot them with a paper towel. The Test Kitchen


★★★★★ 4 votes

20 Min
5 Hr 15 Min


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  • 1 3/4 c
    graham cracker crumbs
  • 4 Tbsp
    brown sugar, light
  • 1/2 tsp
  • 1 stick
    melted butter

  • 3 pkg
    cream cheese, room temperature; 8 oz each
  • 1 can(s)
    pumpkin puree; 15 oz
  • 3 large
    eggs plus 1 yolk
  • 1/4 c
    sour cream
  • 1 1/2 c
  • 1 Tbsp
  • 1/8 tsp
    freshly grated nutmeg
  • 1/8 tsp
    ground cloves
  • 2 Tbsp
    all-purpose flour
  • 1 1/2 tsp
    good vanilla extract

  • 1 1/2 c
    chopped or whole pecans
  • 1/3 c
  • 1/2 tsp
  • 5 Tbsp

How to Make Praline Pumpkin Cheesecake


  1. Preheat oven to 350 degrees.
  2. Prepare a standard size springform pan with some cooking spray.
  3. Mix together the dry ingredients.
  4. Add the 1 stick of melted butter and combine.
  5. Press it into the springform pan, inching it up the sides as much as you can. This will make the cheesecake look amazing.
  6. Filling: Mix all of the filling items until they are well incorporated.
  7. Be sure the cream cheese is at room temp so it does not leave any lumps when well mixed.
  8. Pour everything into the prepared crust.
  9. Put into a preheated 350 degree oven for 1 hour.
  10. After 1 hour, test to be sure it doesn't jiggle too much in the center, take it out and let it sit for about 15 minutes.
  11. Cover with Saran Wrap and refrigerate for 4 hours before serving.
  12. PRALINE TOPPING: Put the pecans in a skillet and let them cook, stirring them around on a medium heat for about 5 minutes. This brings out flavor!!
  13. Then add the butter, sugar, and cinnamon and on a medium-high heat. Allow this to caramelize for about 5 minutes.
  14. Empty the mixture out onto waxed paper and allow to cool.
  15. Remove the cheesecake from the fridge and carefully remove the Saran Wrap trying to avoid water droplets from falling on the cheesecake.
  16. Crumble apart and top off the cheesecake with the mixture. Add some fresh whipping cream and serve. OH YUM!

Printable Recipe Card

About Praline Pumpkin Cheesecake

Course/Dish: Cakes, Other Desserts
Main Ingredient: Dairy
Regional Style: American
Collections: Pumpkin Patch, Cheesecake

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