Pumpkin Pecan Cheesecake with Praline Topping
Pumpkin Pecan Cheesecake has a Praline topping that just melts in your mouth. It's a beautiful cake for the holiday, or just because.
Servings 12
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- ⅓ cup ground pecans plus additional whole pecans for garnish
- 5 tbsp butter melted
- 3 tbsp
brown sugar
Pumpkin Pecan Cheesecake Filling
- 32 oz cream cheese
(4-8oz packages) softened
- 1 cup granulated sugar
- 1 tsp ground cinnamon optional
- ¼ tsp ground nutmeg optional
- 1 tsp vanilla extract
- 4 large eggs room temperature
- 1½ cups canned pumpkin
- 1½ tbsp lemon juice
Praline Topping
- 1 cup firmly packed brown sugar
- ⅓ cup heavy whipping cream
- ¼ cup butter
- 1 cup powdered sugar sifted
- 1 tsp vanilla extract
Instructions
Graham Cracker Crust
- Preheat oven to 325 °F.
- Stir together graham cracker crumbs, ground pecans, and brown sugar together in a bowl until well blended. Drizzle in the melted butter and stir until well distributed. Press the mixture on the bottom and up the sides 1-1/2 inches of a 9-inch springform pan. Bake for 8 to 10 minutes or until lightly browned.
Pumpkin Pecan Cheesecake Filling
- Using an electric stand mix the cream cheese, sugar, and vanilla extract together at medium speed until smooth. Add eggs 1 at a time, beating just until blended after each addition. Overbeating at this stage can cause your cheesecake to crack while baking. Add the pumpkin, cinnamon, nutmeg, and lemon juice, beating until just blended. Pour the batter over the prepared crust.
- Bake for 1 hour to 1 hour and 10 minutes until almost set. Turn oven off. Let cheesecake stand in oven with door closed for 15 minutes. Remove cheesecake from the oven and gently run a knife around the outer edge to loosen from the sides. Do not remove sides of pan. Cool completely on a wire rack (about 1 hour). Cover and refrigerate to chill in the pan for 8 to 24 hours.
- Run a warmed dry knife around the sides again. Remove the sides of the pan and transfer to a serving plate. Prepare praline topping; immediately pouring slowly over the top of the cheesecake, spreading to within 1/4 inch of the edge. Garnish with whole pecans if desired. If the topping sets up and doesn't allow your pecans to stick to the top, you can put a little extra topping on the back of the pecan before placing them on the cheesecake.
Praline Topping
- Bring the brown sugar, cream and butter to a boil in a 1-quart saucepan over medium heat, stirring continuously. Boil stirring occasionally for 1 minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Use immediately. Praline will set up very quickly and will prevent you from working with it.
Notes
I like to add cinnamon and nutmeg or pumpkin pie spice to the filling. It's optional.
Make the day ahead so the cheesecake can chill for at least 8 hours before serving.
Original recipe from November 2011 Southern Living.
Original recipe from November 2011 Southern Living.
Nutrition
Serving: 12g | Calories: 422kcal | Carbohydrates: 60g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 97mg | Sodium: 228mg | Potassium: 125mg | Fiber: 1g | Sugar: 51g | Vitamin A: 2156IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
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