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Pumpkin Praline Cheesecake

by Christa on December 5, 2011

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Pumpkin Praline Cheesecake. Believe it or not, this is my first time eating (and baking) this fine specimen. The moment it was cool enough to eat, my mom & I just sat there nibbling at a large piece and “ooo-ing” and “aww-ing” in amazement. It’s divine, and actually quite simple to make! 

The sweetened condensed milk gives the pumpkin cheesecake a creamy, rich texture that all cheesecakes deserve. I love how the luxurious pumpkin center is contrasted with a thick, fudge-like praline topping and the candied pecans give it that added crunch. This delicious, rustic looking dessert will impress sweet-lovers all seasons of the year!

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Pumpkin Praline Cheesecake
Pumpkin Cheesecake:
2 cups graham cracker crumbs
5 Tbsp. butter, melted
3 Tbsp. light brown sugar
3 (8oz) packages cream cheese, softened
1 can Eagle Brand Sweetened Condensed Milk
3 large eggs, at room temperature
1 1/2 cups canned pumpkin
1 tsp. ground cinnamon
½ teaspoon nutmeg

1. Preheat oven to 325 degrees. Combine graham cracker crumbs, butter and brown sugar in a medium-size bowl. Press the mixture firmly into the bottom and up the sides of a 9” spring-form pan.
    2. In a large bowl, beat the softened cream cheese until fluffy. Gradually beat in the sweetened condensed milk. Add the eggs, one at a time.
    3. Next add the pumpkin, cinnamon and nutmeg to the cream cheese mixture. Beat on high until the mixture is smooth and clump-free. Pour into prepared pan.
    4. Bake for 1 hour 15 minutes, or until the center appears nearly set and the top is a golden hue.  Cool for one hour on a wire rack before refrigerating for 4-24 hours.
    5. Prepare the Praline Topping after cheesecake has cooled for at least 4 hours.
Praline Topping:
1 cup firmly packed brown sugar
1/3 cup whipping cream
¼ cup butter
1 cup powdered sugar, sifted
1 tsp. vanilla extract

 1. Bring the first three ingredients to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low and continue to boil, stirring continuously for the next minute.
2. Remove the pot from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let the praline topping stand for 5 minutes.
3. Spread the Praline topping all over the top of the cooled cheesecake.
4. Top with plain or candied pecans and enjoy! Store the cheesecake in the refrigerator for up to a week. 

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{ 6 comments… read them below or add one }

Tara @ Chip Chip Hooray December 5, 2011 at 9:05 pm

This looks SO yummy! And not as crazy complicated as I would have thought. 🙂 One question–how much pumpkin should be added? It says to add the pumpkin in step 3, but I didn't see how much in the recipe list.

Thank you!!


Flourchild December 5, 2011 at 9:36 pm

Come to mama..lol!!


Pink Little Cake December 5, 2011 at 9:49 pm

This cheesecake looks really good, I am bookmarking the recipe.


ButterYum December 6, 2011 at 3:11 am

PRALINE TOPPING??? Will you marry me? Please???



Jane December 6, 2011 at 9:17 pm

Oh my goodness! This looks absolutely heavenly. I'd be "oohing and aahhing" too! Turned out just great.


Jose P.Mattox February 11, 2012 at 2:57 am

Magnificent web site. Lots of useful info here. I'm sending it to a few friends ans also sharing in delicious. And obviously, thanks on your effort!
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