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Pumpkin Cheesecake with Praline Sauce

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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!

slice of pumpkin cheesecake topped with praline sauce

A big Thank You to Whole Foods Market for sponsoring the content of this post!

pumpkin cheesecake on white platter with praline sauce drizzled on top and whipped cream piped in a circle on the edge of the 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.

overhead view of cheesecake on white platter with serving utensils beside, showing off whipped cream piped in star shapes around edge of cheesecake

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.

slice of pumpkin cheesecake in background with close of fork with bite on it in foreground

How to make homemade pumpkin cheesecake

This cheesecake is really easy to make! For the full set of directions, 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.

slice of pumpkin cheesecake on plate with fork. Praline sauce dripping down sides of slice and topped with big dollop of whipped cream.

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.

Try these other pumpkin recipes:

Food tastes better when its shared! If you try this recipe, let me know! Leave a comment and rate below!

Yield: 12 Servings

Pumpkin Cheesecake with Praline Sauce

slice of pumpkin cheesecake with pecan topping and whipped cream on plate

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!

Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes

Ingredients

Crust

  • 2 1/2 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
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 cup heavy whipping cream
  • 1 cup chopped pecans

Instructions

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

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″.

Pumpkin 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 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). Cover with plastic wrap and place in the fridge at least 4 hours, or overnight.

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 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 Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 555Total Fat: 40gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 119mgSodium: 276mgCarbohydrates: 44gFiber: 2gSugar: 32gProtein: 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

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Agnes

Friday 19th of August 2022

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!

Sarah James @ Tales From The Kitchen Shed

Tuesday 29th of November 2016

Your pumpkin cheesecake looks delicious and the praline sauce looks divine. A fab dessert for special occasions.

Amanda Mason

Monday 28th of November 2016

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

April

Monday 28th of November 2016

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

Anne

Sunday 27th of November 2016

What a great recipe!

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