Pumpkin Cheesecake with Praline Topping

Cheryl Kaelin


This a cheesecake that is not just for fall.


★★★★★ 1 vote

15 Min
1 Hr


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  • 1 3/4 c
    graham crackers, crushed
  • 3 Tbsp
    light brown sugar
  • 1/2 tsp
  • 1 stick

  • 3 (8-ounce pkg
    cream cheese
  • 1 can(s)
    (15-ounce) can pureed pumpking
  • 3
    eggs plus 1 egg yolk
  • 1/4 c
    sour ceam
  • 1 1/2 c
  • 1/2 tsp
    ground cinnamon
  • 1/8 tsp
    fresh ground nutmeg
  • 1/8 tsp
    ground clovers
  • 2 Tbsp
    all-purpose flour
  • 1 tsp

  • 3/4 c
    brown sugar
  • 1/2 c
    unsalted butter
  • Pinch
    of salt
  • 1 tsp
  • 1 c
    chopped pecans

How to Make Pumpkin Cheesecake with Praline Topping


  1. Preheat oven to 350 degrees F.
    For crust:
    In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan set aside
  2. For filling:
    Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well
    Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for at least 4-hours
  3. Praline Topping
    Combine the brown sugar, butter, cream and salt in a medium saucepan. Bring to a soft boil and let boil for 3 minutes. Keep an eye on it. Stirring down every 20-30 seconds.
    After 3 minutes, remove from heat and stir in the vanilla and nuts. Allow to set for about 20 minutes to thicken up a bit.
  4. When ready to serve remove cheesecake from spring form pan, set on a serving plate. Spread praline topping over top.
    Note: This is a good way to cover up any crakes in your cheesecake.

Printable Recipe Card

About Pumpkin Cheesecake with Praline Topping

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American

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