Larger-Than-Life Praline Cheesecake

Name: Larger-Than-Life Praline Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 6 h
Yield: 14 -16 servings
Ingredients: 2 cups crushed graham crackers; 1/2 cup 1 stick unsalted butter, melted; 1/4 cup sugar; 1 tablespoon ground cinnamon; 3 8-ounce packages cream cheese, at room temperature; 1 1/3 cups sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 15-ounce can pure pumpkin; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1 cup pecans; 1/2 cup firmly packed brown sugar; 3/4 cup heavy whipping cream; 1 tablespoon unsalted butter; 1 tablespoon vanilla extract; 1/4 teaspoon salt

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Prep Time
20 mins
Cook Time
1 hr
Total Time
6 hrs
Servings
14 -16 servings
Course
Cake

Larger-Than-Life Praline Cheesecake

Heidi Pena

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Perfect for a special occasion or holiday, this Larger-Than-Life Praline Cheesecake is sure to impress!

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Ingredients

Servings

Crust

2 cups crushed graham crackers
1/2 cup 1 stick unsalted butter, melted
1/4 cup sugar
1 tablespoon ground cinnamon

Pumpkin Filling

3 8-ounce packages cream cheese, at room temperature
1 1/3 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 15-ounce can pure pumpkin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger

Praline Topping

1 cup pecans
1/2 cup firmly packed brown sugar
3/4 cup heavy whipping cream
1 tablespoon unsalted butter
1 tablespoon vanilla extract
1/4 teaspoon salt

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Instructions

To make the crust: Line the bottom of a 9- or 10-inch springform pan with parchment paper and coat with cooking spray or Baker’s Joy. In a large bowl, stir together the crushed graham crackers with the melted butter, sugar, and cinnamon. Press into the bottom of the prepared pan.
Preheat the oven to 350 degrees.
To make the filling: Using a mixer fitted with a paddle attachment, beat the cream cheese in a large bowl on medium-high speed about 1 minute, until fluffy. Add the sugar and beat until smooth, about 1 minute. Add the eggs one at a time, beating on medium-high for 20 seconds after each addition. Add the vanilla, pumpkin, cinnamon, nutmeg, and ginger; beat on medium speed about 1 minute, until incorporated.
Pour the filling over the crust. Put the springform pan into a larger baking pan and set it on the center rack of the oven. Pour enough boiling water into the larger pan to reach halfway up the sides of the springform pan. Bake about 1 hour, until the filling is set and golden brown on top. Cool the cheesecake on a rack about 30 minutes, then chill for several hours or overnight. Remove the cheesecake from the springform pan and set it on a serving plate.
To make the praline topping: Preheat the oven to 350 degrees. Arrange the pecans on a baking sheet in a single layer and toast them for 7 to 9 minutes, until golden brown and aromatic. Coarsely chop the nuts.
Stir together the brown sugar, cream, and butter in a saucepan set over medium heat. Boil the mixture for about 1 1/2 minutes, adjusting the heat to make sure it does not boil over. Do not stir. Remove the pan from the heat and stir in the vanilla, salt, and pecans. Cool the topping at least 15 minutes before pouring over the top of the chilled cheesecake. Serve immediately, or cover and chill until ready to serve. The cheesecake will keep, well wrapped, in the refrigerator for 3 to 4 days.