Pumpkin Praline Cheesecake
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.
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!
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.
Love great cheesecake recipes? Try these out:
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.
How to make homemade pumpkin cheesecake
This recipe is simple to make! For the full set of directions, please scroll down to the recipe card below. This is just a general overview on how to make it to help you plan.
Make the 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 inches.
Make the 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 extract 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.
Make the 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 the cheesecake with 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:
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Pumpkin Cheesecake with Praline Sauce
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
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!
Your pumpkin cheesecake looks delicious and the praline sauce looks divine. A fab dessert for special occasions.
This looks so yummy!! I’m always looking for new dessert recipes! I’ll make this one this week!
This looks super good! I wish I had a slice now!
What a great recipe!
There’s nothing like a good cheesecake and that pecan praline sauce sounds amazing!
This recipe looks delicious. Like I need to make it right now! Yum!
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.
I am normally not a cheesecake fan, but pumpkin cheesecake…yes please!
Pumpkin cheesecake has quickly become one of my favorites this year. Your praline sauce looks wonderful, and I bet the two taste great together.
That praline sauce!! Such a perfect topping for cheesecake.
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!!!
Oh yum! This looks amazing! Just what I need for turkey day!
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
WOWIE! Yummy!
What a gorgeous creation!
This looks SO good! Pumpkin cheesecake is my absolute favorite thing to eat on Thanksgiving!
this looks DELICIOUS!!! And now I’m starving!
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!
WHOAH!!!! YES PLEASE> Get in my belly.
That sure is such a tempting recipe. Love it!!
This looks and sounds super delicious. It would make a Thanksgiving dessert show stopper.