Praline Pecan Pumpkin Cheesecake – a delicious recipe with cream cheese, sugar, brown sugar, eggs, pumpkin, pumpkin pie spice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For the topping- In a frying pan over medium heat, melt butter, corn syrup and brown sugar. As it melts, mix in the chopped pecans and cook to coat about 3-5 minutes. Turn off heat and begin filling.
2
For the filling- In a large bowl, beat cream cheese, white and brown sugar until smooth. Add pumpkin, vanilla, eggs and pie spice and mix until combined, scraping the sides of the bowl as necessary.
3
Pre-heat over to 400u00b0F
4
Pour filling mixture into pie crust. Carefully crumble pecans and gently add to the top of the pie filling. Cook at 400u00b0F for 10 minutes. Reduce temp to 350u00b0F and continue cooking approx 55 minutes, until toothpick comes out clean. Cool in refrigerator 4 hours or overnight for best flavor.
795
kcal
Calories
52
g
Fat
67
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 8 ounces cream cheese, softened, 3/4 cup sugar, 1/4 cup brown sugar, packed, 3 eggs, and more.
Yes, Praline Pecan Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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