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Pumpkin Praline Cheesecake

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A super easy No Fail pumpkin cheesecake topped with a gorgeous brown sugar and pecan praline sauce that will wow your guests! It is silky, smooth, flavorful, and doesn’t need a water bath.

This pumpkin cheesecake is the ultimate fuss-free dessert – its almost fool-proof, it doesn’t require a finicky water-bath, and it hardly ever cracks. Topped with with a gorgeous brown sugar pecan sauce, its dreamy and creamy and so silky smooth that hardly requires any work at all!
A slice of pumpkin pecan cheesecake on a white plate with the rest of the cheesecake in the background
A slice of pumpkin pecan cheesecake on a white plate with the rest of the cheesecake in the background

I love making homemade cheesecakes! And I love eating homemade cheesecakes.

What I don’t particularly enjoy is all the time and fuss that goes into making “perfect” cheesecakes. The water baths are always finicky and it seems like they always crack.

Which is why I love this simple pumpkin cheesecake – its delicious, its easy, and it always looks good!

A close-up of the crust of a pumpkin praline cheesecake

This pumpkin cheesecake is the ultimate fuss-free dessert – its almost fool-proof, it doesn’t require a finicky water-bath, and it hardly ever cracks.

And it doesn’t really matter if by some strange happenings it does crack because you are topping it with a gorgeous brown sugar pecan sauce.

A white plate with a pumpkin praline cheesecake topped with whipped cream stars in a ring around the edge

The whole thing ends up being dreamy and creamy and so silky smooth.

Add a dollop of slightly sweetened whipped cream and you have a decadent dessert that hardly requires any work at all.

It’s holiday dessert heaven.

Hey silver fork taking a bite out of a slice of pumpkin praline cheesecake

How to make homemade pumpkin cheesecake

This recipe is very simple to make! Here is a brief overview of the recipe to give you an idea of how it works. For the full set of directions and measurements, please make sure you scroll down to the recipe card below!

Make the crust.

  1. In a large bowl, mix together the graham cracker crumbs and melted butter.
  2. Pat into the bottom of the springform into an even layer, and up the sides about 2 inches.

Make the cheesecake.

  1. In a large bowl, beat together the cream cheese and sugar until light and fluffy, about 3-4 minutes.
  2. Add in the eggs, one at a time, beating well in between each addition.
  3. Add in the pumpkin, vanilla extract and cinnamon and beat until well combined.
  4. Pour the batter into the crust and bake for 35-45 minutes, or until the center is almost set (it will still jiggle slightly when moved but will feel firm when touched).
  5. Remove from oven and allow to cool for 1 hour in the pan.
  6. Carefully use a knife to run along the edges of the pan and loosen the cheesecake (but leave it in the pan).
  7. Cover with plastic wrap and place in the fridge at least 4 hours, or overnight.

Make the praline sauce

  1. In a medium sauce pan, melt the butter and brown sugar over medium heat.
  2. Allow to simmer for 3-5 minutes.
  3. Remove from heat and stir in the cinnamon, heavy cream and chopped pecans.
  4. Allow to cool to room temperature before pouring over the cheesecake.

Serve the cheesecake with whipped cream.

A slice of pumpkin praline cheesecake on a white plate with a silver fork

How to store the cheesecake

Store this cheesecake in the fridge, covered, for up to 3 days.

If you think you will be storing leftovers, don’t add the whipped cream on top of the whole dessert as it will melt.

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A slice of pumpkin pecan cheesecake on a white plate with the rest of the cheesecake in the background

Pumpkin Cheesecake with Praline Sauce

This pumpkin cheesecake is the ultimate fuss-free dessert – its almost fool-proof, it doesn’t require a finicky water-bath, and it hardly ever cracks. Topped with with a gorgeous brown sugar pecan sauce, its dreamy and creamy and so silky smooth that hardly requires any work at all!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 4 hours
Cook Time: 45 minutes
Total Time: 4 hours 45 minutes
Servings: 12 Servings
Calories: 555kcal
Author: Jenni - The Gingered Whisk

Ingredients

Crust

  • 2 ½ cups graham cracker crumbs
  • 6 TBSP unsalted butter melted

Filling

  • 24 oz full fat cream cheese room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 cup canned pumpkin puree
  • 1 TBSP Vanilla Extract
  • 1 tsp ground cinnamon

Praline Sauce

  • 4 TBSP unsalted butter
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • ¼ cup heavy whipping cream
  • 1 cup chopped pecans

Instructions

  • Preheat the oven to 350F.
  • Spray a 8 or 9 inch springform pan with cooking spray and set aside.

Crust

  • In a large bowl, mix together the graham cracker crumbs and melted butter.
  • Pat into the bottom of the springform into an even layer, and up the sides about 2″.

Pumpkin Cheesecake

  • In a large bowl, beat together the cream cheese and sugar until light and fluffy, about 3-4 minutes.
  • Add in the eggs, one at a time, beating well in between each addition.
  • Add in the pumpkin, vanilla and cinnamon and beat until well combined.
  • Pour the batter into the crust and bake for 35-45 minutes, or until the center is almost set (it will still jiggle slightly when moved but will feel firm when touched).
  • Remove from oven and allow to cool for 1 hour in the pan.
  • Carefully use a knife to run along the edges of the pan and loosen the cheesecake (but leave it in the pan). Cover with plastic wrap and place in the fridge at least 4 hours, or overnight.

Praline Sauce

  • In a medium sauce pan, melt the butter and brown sugar over medium heat.
  • Allow to simmer for 3-5 minutes.
  • Remove from heat and stir in the cinnamon, heavy cream and chopped pecans.
  • Allow to cool to room temperature before pouring over the cheesecake.
  • *** Serve with whipped cream if desired

Notes

This should be stored in an air-tight container for up to 3 days in the refrigerator. Top with whipped cream right before serving.

Nutrition

Serving: 1g | Calories: 555kcal | Carbohydrates: 44g | Protein: 7g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 17g | Cholesterol: 119mg | Sodium: 276mg | Fiber: 2g | Sugar: 32g

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22 Comments

  1. Platter Talk says:

    This looks and sounds super delicious. It would make a Thanksgiving dessert show stopper.

  2. That sure is such a tempting recipe. Love it!!

  3. Kristina @ Love & Zest says:

    WHOAH!!!! YES PLEASE> Get in my belly.

  4. Julia (@imagelicious) says:

    I love food traditions! Food triggers so many memories and brings people together and brings back people who are no longer with us!

    The cheesecake looks amazing and the sauce is such an awesome addition!

  5. Sarah @ Champagne Tastes says:

    this looks DELICIOUS!!! And now I’m starving!

  6. Natalie Dicks says:

    This looks SO good! Pumpkin cheesecake is my absolute favorite thing to eat on Thanksgiving!

  7. Megan @ MegUnprocessed says:

    What a gorgeous creation!

  8. Warm Cocotte says:

    I always promise to cook a pumpkin pie but I never had the occasion… This version is definitely one of my favorite!
    Wish you a lovely week!
    Gloria

  9. Kathy @ Beyond the Chicken Coop says:

    Oh yum! This looks amazing! Just what I need for turkey day!

  10. Gloria @ Homemade & Yummy says:

    This look and sounds totally addictive and delicious. I love pumpkin everything and could eat it all year long. Cheesecake is such a great way to end a meal…and not to mention that sauce….yummmm!!!

  11. Julie | Bunsen Burner Bakery says:

    That praline sauce!! Such a perfect topping for cheesecake.

  12. Kimberly @ Berly's Kitchen says:

    Pumpkin cheesecake has quickly become one of my favorites this year. Your praline sauce looks wonderful, and I bet the two taste great together.

  13. Michelle Ferrand says:

    I am normally not a cheesecake fan, but pumpkin cheesecake…yes please!

  14. This looks heavenly! I’ve never seen pumpkin cheesecake with the praline sauce. Move over, traditional pumpkin pie! This will get my vote every time.

  15. This recipe looks delicious. Like I need to make it right now! Yum!

  16. Christine says:

    There’s nothing like a good cheesecake and that pecan praline sauce sounds amazing!

  17. This looks super good! I wish I had a slice now!

  18. Amanda Mason says:

    This looks so yummy!! I’m always looking for new dessert recipes! I’ll make this one this week!

  19. I prefer pumpkin cheesecake over pumpkin pie, every time and every year! This looks fantastic, saving it now for thanksgiving. I usually do a salted caramel topping but this praline topping has me absolutely enchanted!

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