Pumpkin Praline Cheesecake Recipe

Name: Pumpkin Praline Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 cup graham cracker crumbs; 1/4 cup unsalted butter, melted; 1 tablespoon packed brown sugar; 1/2 cup finely chopped toasted pecans; Filling; 3 (8 ounce) packages cream cheese, softened; 1 cup canned pure canned solid-pack pumpkin; 1 cup packed brown sugar; 1 1/2 teaspoons ground cinnamon; 3/4 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/4 teaspoon allspice; 4 eggs; 1 tablespoon dark rum (optional); Topping; 1/2 cup packed brown sugar; 1/2 cup whipping cream; 3/4 cup coarsely chopped toasted pecans

Servings: persons

Crust
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
1 tablespoon packed brown sugar
1/2 cup finely chopped toasted pecans
Filling
3 (8 ounce) packages cream cheese, softened
1 cup canned pure canned solid-pack pumpkin
1 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
4 eggs
1 tablespoon dark rum (optional)
Topping
1/2 cup packed brown sugar
1/2 cup whipping cream
3/4 cup coarsely chopped toasted pecans

1
In medium bow, stir together all crust ingredients except pecans; press into bottom of 9-inch springform pan. Sprinkle 1/2 cup pecans over crust. Refrigerate while preparing filling.
2
Heat oven to 300 degrees. Place cream cheese in food processor; process until smooth and creamy. Add pumpkin, 1 cup brown sugar, cinnamon, ginger, cloves, nutmeg and allspice; pulse to combine. Add eggs two at a time; pulse until well-blended. Add rum; pulse to combine. Cheesecake also can be make with electric mixer. Pour into pan.
3
Bake 65 to 75 minutes, or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped, but should not ripple as if liquid. Cool on wire rack 1 hour. Refrigerate at least 8 hours or overnight.
4
Place 1/2 cup brown sugar and cream in small saucepan; heat over medium heat until sugar dissolves, stirring frequently. Reduce heat to medium-low; simmer 5 minutes or until thickened (you should be able to see bottom of pan when stirring). Topping will thicken more as it cools.
5
Remove from heat, stir in 3/4 cup pecans. Let stand until cool, 10-15 minutes. Pour over cheesecake, spreading with spatula. Refrigerate at least 30 minutes or until set. Store in refrigerator.

1270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Crust, 1 cup graham cracker crumbs, 1/4 cup unsalted butter, melted, 1 tablespoon packed brown sugar, and more.

Yes, Pumpkin Praline 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.

That's it — enjoy your meal!

Pumpkin Praline Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions