Pumpkin Cheesecake with Pecan Praline Sauce
User Reviews
4.7
Pumpkin Cheesecake with Pecan Praline Sauce
Description
Pumpkin Cheesecake with Pecan Praline Sauce starts with a crust made from crushed graham crackers mixed with melted butter and pressed into a springform pan for a firm, buttery base. The filling blends cream cheese with pumpkin puree, eggs, sugars, pumpkin pie spice, and vanilla extract for a thick, smooth batter that brings sweetness and seasonal spice combined.
The cheesecake is baked in two stages: a high-temperature initial baking to set the top, then reduced heat to finish cooking and produce a slight jiggle in the center when done, which indicates perfect consistency. After cooling, it is chilled to fully set before serving.
The pecan praline sauce is prepared gently by simmering until thickened without separating the butter, then optionally blended to smooth out any watery texture. Toasted chopped pecans add crunch and nutty depth.
This dessert pairs well with a dollop of whipped cream and can be a centerpiece for autumn gatherings. Careful handling of the sauce preserves its rich texture and flavor.
Ingredients
- 1 ¾ cups graham crackers smashed into crumbs
- 3 cups (1 ½ lbs/675 g) cream cheese , softened
- ½ cup butter
- ½ cup butter melted
- 2 cups (15 oz/420 g/ 1 can) pumpkin not pumpkin pie filling, puree
- ½ cup heavy cream
- 3 large egg + 1 egg yolk
- ½ cup dark brown sugar
- 1 ½ cups granulated sugar
- ½ cup ( 3 ½ oz/100 g) pecan toasted, chopped
- 2 teaspoons pumpkin pie spice
- 1/16 teaspoon salt
- 2 teaspoons vanilla extract
- Whipped Cream to serve
Notes
- Warm pecan praline sauce gently to avoid butter separation; blending with an immersion blender can restore texture if watery.
User Reviews
Overall Rating
4.7
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