Pumpkin Cheesecake with Praline Topping
Prep time
Cook time
Total time
Exceptional! What could be a better fall cheesecake! The crust is buttery and nutty and the batter is a beautiful color and so delicious with pumpkin puree and allspice. Then it's topped with a praline magic! Pecans, brown sugar, butter, cream, and powdered sugar, all mixed until smooth and creamy and if you just can't leave well enough alone, whip up some glazed pecans for a garnish! This is one heavenly cheesecake! Perfect for Thanksgiving!
Author: Ruth Guerri
Recipe type: Desserts
Serves: 14
Ingredients
Crust
- 15 - 16 whole graham crackers (you will need 2 cups of crumbs)
- ⅓ cup of pecans
- ½ tsp of cinnamon
- 3 Tbs of brown sugar
- 6 Tbs of butter, melted
Filling
- 4 (8-oz) packages of cream cheese, softened
- 1 cup of sugar
- 2 tsp of vanilla extract
- 4 eggs, room temperature
- 1½ cups of pumpkin puree
- 1 tsp of allspice
Praline Topping
- 1 cup of brown sugar
- ⅓ cup of heavy cream
- ¼ cup of butter
- 1½ cups of powdered sugar
- 1 teaspoon of vanilla extract
- ¾ cup of chopped pecans
- candied pecans for garnish, optional
Instructions
- Preheat oven to 325°. Place the graham crackers, pecans, cinnamon and brown sugar in a food processor and pulse until you have fine crumbs, then stir in the melted butter. Press the mixture on the bottom and 1½ inches up the sides of a 9 or 10-inch springform pan. Bake 8 to 10 minutes or until lightly browned.
- Beat cream cheese, sugar and vanilla at medium speed using an electric mixer until blended and smooth. Add eggs,1 at a time, and beat until well blended.
Add the pumpkin and allspice and beat until blended. 
Pour the batter over your crust. 
Place a pan of water on the bottom rack of the stove, this prevents cracking. Place the cheesecake on the top rack. - Bake at 325° for 1 hour and 10 minutes. The center will be slightly jiggly. Turn the oven off, open the door slightly and let the cake cool down for 15 minutes. Remove from the oven, and run a knife around the edges of the pan to loosen, don't remove the sides yet. Cool completely at room temperature.
Then, cover and chill for 8 to 24 hours. - When ready to serve, release the sides of the pan, I usually leave the bottom on, then transfer the cheesecake to a serving plate.
- Make the praline topping; In a medium saucepan over medium heat, add in the brown sugar, cream, and butter, cook until melted and combined, remove from the heat, then stir in the powdered sugar, vanilla and pecans until well combined and smooth.
Spoon it onto the cheesecake and spread to the edges. 
If you like, garnish with candied pecans. Enjoy!
Notes
If you'd like to make candied pecans, just add 1½ Tbs of butter to a small skillet over medium heat, when butter is melted, add in ½ cup of pecans and 1½ Tbs of brown sugar, stir and cook for a few minutes. Remove from the heat and place the pecans on parchment to cool.
