Real Recipes From Real Home Cooks ®

pumpkin cheesecake

(2 ratings)
Recipe by
Julie Deal
China Grove, NC

I have never made cheesecake until this past Thanksgiving. I found this recipe,tried it and have since made it 3 or 4 times. It is very easy,delicious and perfect for the holiday seasons! I have made it with and without the caramel topping.

(2 ratings)
yield 10 -12
cook time 1 Hr 10 Min
method Bake

Ingredients For pumpkin cheesecake

  • 2 c
    graham cracker crumbs
  • 1/3 c
    finely chopped pecans
  • 5 Tbsp
    butter, melted
  • 3 Tbsp
    light brown sugar
  • 4
    8 oz pkgs cream cheese, softened
  • 1 c
    granulated sugar
  • 1 tsp
    vanilla extract
  • 4 lg
  • 1 1/2 c
    canned pumpkin
  • 1 1/2 Tbsp
    lemon juice
  • 1 c
    firmly packed brown sugar
  • 1/3 c
    whipping cream
  • 1 c
    powdered sugar, sifted
  • 1 tsp
    vanilla extract

How To Make pumpkin cheesecake

  • 1
    Preheat oven to 325 degrees. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9 inch springform pan. Bake 8 to 10 minutes or until lightly browned.
  • 2
    Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (pan will be very full)
  • 3
    Bake at 325 degrees for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven with door closed for 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan). Cool completely on a wire rack (about 1 hour). Cover an chill 8 to 24 hours.
  • 4
    Remove sides and bottom of pan and transfer onto a serving plate. Prepare Praline Topping: immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge.
  • 5
    To make Praline topping: Bring first 3 ingredients to a boil in a 1 qt. saucepan over medium heat, stirring occasionally. Boil one minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Pour over cake.