Indulge in the ultimate fall dessert that combines the creamy richness of pumpkin cheesecake with the irresistible crunch of pecan praline sauce! This Pumpkin Cheesecake with Pecan Praline Sauce is not just a treat for your taste buds; it’s a show-stopping centerpiece for any gathering. With its velvety texture and warm spices, this recipe will have your guests coming back for seconds—and thirds! Ready to impress? Let’s dive into this mouthwatering recipe that promises to elevate your dessert game to new heights!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 cup canned pumpkin puree
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 cup pecans, chopped
- 1 cup brown sugar
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing the bottom and sides with butter or non-stick cooking spray. You may also line the bottom with parchment paper for easier removal.
- In a medium bowl, combine 1 1/2 cups of graham cracker crumbs, 1/4 cup of sugar, and 1/2 cup of melted unsalted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of the prepared springform pan to form an even crust. Use the back of a measuring cup or your fingers to ensure it’s tightly packed. Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while you prepare the filling.
- In a large mixing bowl, beat 4 packages (8 oz each) of softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add 1 cup of sugar, 1 cup of canned pumpkin puree, 4 large eggs, 1 tsp of vanilla extract, 1 tsp of ground cinnamon, 1/2 tsp of ground nutmeg, 1/4 tsp of ground ginger, and 1/4 tsp of salt to the cream cheese. Beat on low speed until well combined, about 1-2 minutes. Be careful not to overmix.
- Pour the pumpkin cheesecake filling over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula to ensure an even layer.
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about 1 hour. This helps prevent cracking.
- After the cheesecake has cooled in the oven, remove it and let it cool to room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set completely.
- While the cheesecake is chilling, prepare the pecan praline sauce. In a medium saucepan over medium heat, combine 1 cup of chopped pecans, 1 cup of brown sugar, and 1/2 cup of heavy cream. Stir constantly until the mixture comes to a gentle boil.
- Reduce the heat to low and let the sauce simmer for about 5-7 minutes, stirring occasionally, until it thickens slightly. Remove from heat and let it cool. The sauce will thicken further as it cools.
- Once the cheesecake is set, carefully remove it from the springform pan. Slice into 8 servings and serve each slice drizzled with the warm pecan praline sauce.
- Enjoy your delicious Pumpkin Cheesecake with Pecan Praline Sauce!
Tips
- Use Room Temperature Ingredients: Ensure your cream cheese is softened to room temperature before mixing. This helps achieve a smooth and creamy filling without lumps.
- Don’t Overmix: When combining the pumpkin mixture, mix just until combined to prevent incorporating too much air, which can lead to cracks in the cheesecake.
- Prevent Cracking: To help prevent cracks on the surface of your cheesecake, allow it to cool gradually in the oven with the door slightly ajar after baking.
- Chill Overnight: For the best flavor and texture, refrigerate your cheesecake overnight. This allows it to set perfectly and enhances the pumpkin flavor.
- Warm the Sauce: Serve the pecan praline sauce warm over the cheesecake for a delightful contrast with the chilled dessert.
- Customize the Toppings: Feel free to add whipped cream or extra pecans on top for an extra touch of decadence!
- Make Ahead: This cheesecake can be made a day or two in advance, making it a great option for holiday gatherings or special occasions.
Nutrition Facts
Calories: 400kcal
Carbohydrates: 50g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 75mg
