praline pumpkin cheesecake

Name: Praline Pumpkin Cheesecake
Prep time: 20 min
Cook time: 5 h 15 min
Yield: 12
Cuisine: American
Ingredients: ## FOR CRUST; 1 3/4 cup(s) graham cracker crumbs; 4 tablespoon(s) brown sugar, light; 1/2 teaspoon(s) cinnamon; 1 stick(s) melted butter; ## FOR FILLING; 3 package(s) cream cheese, room temperature; 8 oz each; 1 can(s) pumpkin puree; 15 oz; 3 large eggs plus 1 yolk; 1/4 cup(s) sour cream; 1 1/2 cup(s) sugar; 1 tablespoon(s) cinnamon; 1/8 teaspoon(s) freshly grated nutmeg; 1/8 teaspoon(s) ground cloves; 2 tablespoon(s) all-purpose flour; 1 1/2 teaspoon(s) good vanilla extract; ## PRALINE TOPPING; 1 1/2 cup(s) chopped or whole pecans; 1/3 cup(s) sugar; 1/2 teaspoon(s) cinnamon; 5 tablespoon(s) butter

(4 RATINGS)

565 Pinches 18 Photos

Erika Hollis

Boys Ranch, TX

Updated on Nov 7, 2017

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

Rate

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.

— The Test Kitchen

prep time 20 Min

cook time 5 Hr 15 Min

method Bake

yield 12 serving(s)

Ingredients

FOR CRUST
1 3/4 cups graham cracker crumbs
4 tablespoons brown sugar, light
1/2 teaspoon cinnamon
1 stick melted butter
FOR FILLING
3 packages cream cheese, room temperature; 8 oz each
1 can pumpkin puree; 15 oz
3 large eggs plus 1 yolk
1/4 cup sour cream
1 1/2 cups sugar
1 tablespoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
2 tablespoons all-purpose flour
1 1/2 teaspoons good vanilla extract
PRALINE TOPPING
1 1/2 cups chopped or whole pecans
1/3 cup sugar
1/2 teaspoon cinnamon
5 tablespoons butter

How To Make praline pumpkin cheesecake

Test Kitchen Tips

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.

Step 1

Preheat oven to 350 degrees.

Step 2

Prepare a standard size springform pan with some cooking spray.
Step 3

Mix together the dry ingredients.
Step 4

Add the 1 stick of melted butter and combine.
Step 5

Press it into the springform pan, inching it up the sides as much as you can. This will make the cheesecake look amazing.
Step 6

Filling: Mix all of the filling items until they are well incorporated.
Step 7

Be sure the cream cheese is at room temp so it does not leave any lumps when well mixed.
Step 8

Pour everything into the prepared crust.
Step 9

Put into a preheated 350 degree oven for 1 hour.
Step 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.
Step 11

Cover with Saran Wrap and refrigerate for 4 hours before serving.
Step 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!!
Step 13

Then add the butter, sugar, and cinnamon and on a medium-high heat. Allow this to caramelize for about 5 minutes.
Step 14

Empty the mixture out onto waxed paper and allow to cool.
Step 15

Remove the cheesecake from the fridge and carefully remove the Saran Wrap trying to avoid water droplets from falling on the cheesecake.
Step 16

Crumble apart and top off the cheesecake with the mixture. Add some fresh whipping cream and serve. OH YUM!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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