Pumpkin Praline Cheesecake

Name: Pumpkin Praline Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 13 h 30 min
Yield: 12 serving
Ingredients: 8 ounces gingersnap cookies; 4 tablespoons unsalted butter; 1 ½ cups Chopped Pecans; ½ cup packed light brown sugar; ¼ teaspoon pumpkin pie spice; 2 tablespoons water; 32 ounces cream cheese; 1 cup granulated sugar; 3 large eggs; 1 can pure pumpkin puree; ⅓ cup heavy cream; 2 teaspoons pure vanilla extract; 1 tablespoon pumpkin pie spice; ½ cup Caramel sauce

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4.5

135 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Additional Time
12 hrs
Total Time
13 hrs 30 mins
Servings
12
Course
Cake

Pumpkin Praline Cheesecake

Iris Warren

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Pumpkin Praline Cheesecake combines sweet praline pecans with creamy pumpkin cheesecake and a gingersnap crust for a dessert that is as perfect with an afternoon cup of coffee as it is for the Thanksgiving table.

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Ingredients

Servings

For the Crust

8 ounces gingersnap cookies about 25 cookies crushed into fine crumbs
4 tablespoons unsalted butter melted

For the Pralines

1 ½ cups Chopped Pecans
½ cup packed light brown sugar
¼ teaspoon pumpkin pie spice
2 tablespoons water

For the Cheesecake Filling

32 ounces cream cheese at room temperature (4 8-ounce packages)
1 cup granulated sugar
3 large eggs
1 can pure pumpkin puree 15 ounces
⅓ cup heavy cream
2 teaspoons pure vanilla extract
1 tablespoon pumpkin pie spice

For Topping

½ cup Caramel sauce

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Instructions

Preheat oven to 350°F.
Tightly wrap a 9-inch springform pan in heavy-duty foil. This step prevents leaks when using a water bath. I also take the extra step of placing the foil-wrapped springform pan inside an oven bag while baking, but this is optional.
Lightly spray pan with nonstick cooking spray. Set aside.
In a medium bowl, stir together crushed gingersnap cookies and melted butter until thoroughly combined.
Press the crumbs into the bottom and about 1 inch up the sides of the prepared springform pan.
Bake gingersnap crust in preheated oven for 8 minutes. Remove pan from oven and cool completely. Leave oven set to 350°F.
Prepare the Pralines: Line a baking sheet with parchment paper. In a medium bowl, stir together the pecans, brown sugar, ¼ teaspoon pumpkin pie spice and water.
Pour pecans onto prepared baking sheet and arrange the pecans into a single layer. Bake in preheated oven for 8-10 minutes, or until toasted and fragrant. Place pan on a cooling rack and allow the pecans to cool.
Prepare the Cheesecake Filling: In the bowl of a stand mixer fitted with your paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add in pumpkin puree, heavy cream, vanilla extract, pumpkin pie spice, and mix until smooth.
Sprinkle ½ cup of cooled pralines into the baked and cooled crust. Reserve the remaining pralines for serving.
Pour batter into prepared crust directly over the pecans.
Prepare a Water Bath: Place springform pan into a larger pan and place on oven rack. This will prevent the boiling water from sloshing around while moving the pans into the oven. Pour boiling water into the larger pan until it is halfway up the side of the cheesecake pan.
Bake 60-70 minutes; the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cheesecake is completely cooled, place it into the refrigerator for at least 12 hours.
Before serving, drizzle with caramel sauce and top with reserved pralines.