Pumpkin Praline Cheesecake

the gingered whisk

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.

 The Gingered Whisk

Pumpkin Purée

Key Ingredient

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

PREHEAT & PREP

2. 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″.

PREPARE THE CRUST

3. 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.

PREP THE FILLING

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