Pumpkin Praline Cheese Cake with a Cookie Crust

Jane Whittaker


This is a little labor intensive, but worth it. It has a pecan sandy cookie crust, pecan pralines for the crust and as a garnish, whipped cream and carmel ice cream topping drizzled over the top for a finish.

★★★★★ 2 votes
12 to 15
30 Min
1 Hr 45 Min


1 c
pecan sandy cookie crumbs (about 6 cookies)
1/4 c
melted butter
3 Tbsp
7 1/2 oz
container pecan pralines, divided. found in veggie section in my store
24 oz
(three 8 oz pkg) cream cheese, softened
3/4 c
3/4 c
brown sugar
15 oz
canned pumpkin
1/4 c
heavy whipping cream
1 tsp
ground cinnamon
1 tsp
ground cloves
1 tsp
maple syrup extract
5 large
2 Tbsp
sweetened whipped cream per slice
2 medium
pecan pralines for garnish per slice
1 1/2 tsp
carmel ice cream topping per slice to drizzle over


1Pre heat oven to 350°
2In a food processor whirl cookies til they are fine crumbs.
3In a bowl combine the crumbs, butter, and sugar.
4Press over the bottom and up the sides a little of a spring form pan.
5Bake crust for 15 minutes and let cool while making the filling.
6Chop 1 cup pecan pralines and scatter evenly over crust.
7In a large bowl whip the cream cheese and sugars until smooth.
8Beat in the pumpkin, cream ,cinnamon,cloves and maple extract until well blended.
9Add eggs on low speed one at a time.
10Pour over crust.
11Cover bottom of spring form with aluminum foil. Place cheese cake in a pan with one inch of hot water.
12Bake for 1 1/2 hours in the preheated 325°,or until set, middle will wiggle a little.
13Cool on a wire rack for 15 min, run a sharp knife around the edge, then refrigerate until completly cooled to remove from pan.
14Serve each slice with a dollop of whipped cream, 2 pecan pralines, and a drizzle of carmel topping.

About Pumpkin Praline Cheese Cake with a Cookie Crust

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy