Real Recipes From Real Home Cooks ®

praline pumpkin cheesecake

(4 ratings)
Blue Ribbon Recipe by
Erika Hollis
Boys Ranch, TX

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.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 12 serving(s)
prep time 20 Min
cook time 5 Hr 15 Min
method Bake

Ingredients For praline pumpkin cheesecake

  • 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
    pumpkin puree; 15 oz
  • 3 lg
    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

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.
  • 1
    Preheat oven to 350 degrees.
  • Springform pan coated with cooking spray.
    Prepare a standard size springform pan with some cooking spray.
  • Mixing together dry ingredients for crust.
    Mix together the dry ingredients.
  • Adding a stick of melted butter.
    Add the 1 stick of melted butter and combine.
  • Pressing ingredients to form a crust.
    Press it into the springform pan, inching it up the sides as much as you can. This will make the cheesecake look amazing.
  • Combining all the filling ingredients.
    Filling: Mix all of the filling items until they are well incorporated.
  • Batter mixed with no lumps.
    Be sure the cream cheese is at room temp so it does not leave any lumps when well mixed.
  • Pouring batter into the crust.
    Pour everything into the prepared crust.
  • Prepared cheesecake ready to be placed in the oven.
    Put into a preheated 350 degree oven for 1 hour.
  • Testing baked cheesecake.
    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.
  • Covering cheesecake with plastic wrap.
    Cover with Saran Wrap and refrigerate for 4 hours before serving.
  • Toasting pecans in a skillet.
    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!!
  • Adding butter, sugar, and cinnamon.
    Then add the butter, sugar, and cinnamon and on a medium-high heat. Allow this to caramelize for about 5 minutes.
  • Pecan mixture cooling.
    Empty the mixture out onto waxed paper and allow to cool.
  • Cooled cheesecake with plastic wrap removed.
    Remove the cheesecake from the fridge and carefully remove the Saran Wrap trying to avoid water droplets from falling on the cheesecake.
  • Decorated praline pumpkin cheesecake.
    Crumble apart and top off the cheesecake with the mixture. Add some fresh whipping cream and serve. OH YUM!