Pumpkin Praline Cheesecake Recipe

Name: Pumpkin Praline Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup brown sugar (packed); 3 tablespoons unsalted butter; 1 cup pecans (chopped); 2 ½ cups gingersnap cookies (crumbled); 2 teaspoons ground cinnamon (ground); ¼ cup unsalted butter (melted); 32 ounces light cream cheese (softened); 1 cup sugar; 3 tablespoons whole wheat flour; 2 teaspoons ground cinnamon (ground); ¼ teaspoon ground cloves (ground); ⅓ teaspoon ground allspice (ground); 1 teaspoon ground ginger (ground); ¼ teaspoon nutmeg; ½ cup egg white; 15 ounces canned pumpkin, canned; 2 ½ teaspoons vanilla

Servings: persons

½ cup brown sugar (packed)
3 tablespoons unsalted butter
1 cup pecans (chopped)
2 ½ cups gingersnap cookies (crumbled)
2 teaspoons ground cinnamon (ground)
¼ cup unsalted butter (melted)
32 ounces light cream cheese (softened)
1 cup sugar
3 tablespoons whole wheat flour
2 teaspoons ground cinnamon (ground)
¼ teaspoon ground cloves (ground)
⅓ teaspoon ground allspice (ground)
1 teaspoon ground ginger (ground)
¼ teaspoon nutmeg
½ cup egg white
15 ounces canned pumpkin, canned
2 ½ teaspoons vanilla

1
["Begin with pralines: Preheat oven to 325F Line baking sheet with non-stick foil.", "Stir sugar and butter in saucepan over medium heat until mixture comes to boil; boil 1 minute without stirring.", "Mix in pecans & spread mixture on foil lined baking sheet.", "Bake 8 minutes until syrup bubbles as if boiling.", "Remove from oven & let cool.", "Break into pieces.", "Make Crust: Stir cookie crumbs and cinnamon in bowl till blended.", "Add butter & stir until crumbs are moistened.", "Press onto bottom and 1"" along sides of 9"" springform pan (w/ 2 3/4"" high sides).", "Bake crust 10 minutes until set & let cool.", "Double-wrap outside of pan with heavy-duty foil.", "Place in large roasting pan.", "Make filling: Raise oven heat to 350F.", "With electric mixer, beat cream cheese and sugar until smooth.", "Beat in flour, spices & eggs (1 at a time).", "Beat in pumpkin and vanilla then pour into crust.", "Pour hot water into roasting pan to reach 1/2"" up sides of springform pan.", "Bake cake 1 hour 45 minutes in water bath until center is just set, adding more water as needed.", "Remove cheesecake from water.", "Cool in pan on rack.", "Remove foil & run knife between cake and pan sides.", "Chill until cold; then cover and chill overnight.", "Release pan sides.", "Place cake on platter.", "Sprinkle praline over cake & serve."]

1662

kcal

Calories

122

Fat

130

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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 17 ingredients. The key ingredients include: ½ cup brown sugar (packed), 3 tablespoons unsalted butter, 1 cup pecans (chopped), 2 ½ cups gingersnap cookies (crumbled), 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