Pumpkin Praline Cheesecake Recipe

Name: Pumpkin Praline Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cheesecake; 3/4 cup Honey Maid Graham Crumbs; 1/2 cup finely chopped pecans; 3/4 cup packed brown sugar, divided; 3/4 cup granulated sugar, divided; 1/4 cup butter, melted; 1-1/2 cups canned pumpkin; 3 eggs; 1-1/2 tsp. ground cinnamon; 1/2 tsp. ground nutmeg; 1/2 tsp. ground ginger; 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened; 1 Tbsp. corn starch; Praline; 1/2 cup granulated sugar; 2 Tbsp. water; 1/2 cup chopped pecans; 1/2 cup thawed Cool Whip Whipped Topping

Servings: persons

Cheesecake
3/4 cup Honey Maid Graham Crumbs
1/2 cup finely chopped pecans
3/4 cup packed brown sugar, divided
3/4 cup granulated sugar, divided
1/4 cup butter, melted
1-1/2 cups canned pumpkin
3 eggs
1-1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 Tbsp. corn starch
Praline
1/2 cup granulated sugar
2 Tbsp. water
1/2 cup chopped pecans
1/2 cup thawed Cool Whip Whipped Topping

1
Cheesecake: Mix graham crumbs, nuts, 1/4 cup each brown and granulated sugar, and butter; press onto bottom of 9-inch springform pan.
2
Refrigerate 1 hour.
3
Heat oven to 350 degrees F. Whisk pumpkin, remaining brown sugar, eggs and spices until well blended.
4
Beat cream cheese, remaining granulated sugar and corn starch in large bowl with mixer until well blended.
5
Add pumpkin mixture; mix just until blended.
6
Pour over crust.
7
Bake 45 to 50 min.
8
or until centre is almost set.
9
Run knife around rim of pan to loosen cake; cool completely before removing rim.
10
Refrigerate 4 hours.
11
Meanwhile, prepare Praline.
12
Praline: Bring sugar and water to boil in small saucepan on medium-high heat, stirring constantly.
13
Continue boiling, without stirring, 5 to 7 min.
14
or until syrup is thickened and golden brown.
15
Remove from heat.
16
Stir in nuts.
17
Spread onto parchment-covered baking sheet.
18
Cool.
19
Break into bite-size pieces.
20
Top Cheesecake with Cool Whip and Praline just before serving.

1522

kcal

Calories

Fat

174

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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 18 ingredients. The key ingredients include: Cheesecake, 3/4 cup Honey Maid Graham Crumbs, 1/2 cup finely chopped pecans, 3/4 cup packed brown sugar, divided, 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