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!

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

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.

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 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.

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:

• Pumpkin Cinnamon Rolls
• Pumkin Cornbread
• Pumpkin Spice Pancakes
• Pumpkin Cinnamon Bread Pudding

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Pumpkin Cheesecake with Praline Sauce

Yield: 12 Servings

Prep Time: 4 hours

Cook Time: 45 minutes

Total Time: 4 hours 45 minutes

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!

Print

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

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