4.7 from 183 votes
Pumpkin Cheesecake with Pecan Praline Sauce
It's the time of year for pumpkin recipes — and there's none better than my baked Pumpkin Cheesecake with Pecan Praline Sauce for the holiday season.
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings: 12 servings
Course:
Dessert
Cuisine:
American
Ingredients
- 1 ¾ cups (7.5 oz/ 200 g) Graham crackers smashed into crumbs
- 3 cups (1 ½ lbs/675 g) cream cheese , softened
- ½ cup (4 oz/ 115 g) butter
- ½ cup (4 oz/120 g) butter, melted
- 2 cups (15 oz/420 g/ 1 can) pumpkin puree (not pumpkin pie filling)
- ½ cup (4 fl oz/ 120 ml) heavy cream
- 3 large eggs + 1 egg yolk
- ½ cup (4 oz/ 115 g) dark brown sugar
- 1 ½ cups (10 ½ oz/ 300 g) granulated sugar
- ½ cup ( 3 ½ oz/100 g) pecans, toasted and chopped
- 2 teaspoons pumpkin pie spice
- 1/16 teaspoon salt
- 2 teaspoons vanilla extract
- Whipped cream to serve
Notes
- Regarding the Pecan sauce : just gently bring to a simmer and take care not to cook for too long as the butter can separated. If you find you sauce to be 'watery' and not combined then this is why. You can bring it back to normal if you whizz it up with an immersion blender.