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Pumpkin Praline Cheesecake


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  • 3/4 C. Honey Maid Graham Crumbs
  • 1/2 C. Finely Chopped Pecans
  • 3/4 C. Packed Brown Sugar, divided
  • 3/4 C. Granulated Sugar, divided
  • 1/4 C. butter, melted
  • 11/2 C. Canned Pumpkin
  • 3 Eggs
  • 11/2 tsp. Ground Cinnamon
  • 1/2 tsp. Ground Nutmeg
  • 1/2 tsp. Ginger
  • 3 Pkg. (250g each) Philadelphia Cream Cheese, softened
  • 1 Tbsp. Cornstarch
  • Praline
  • 1/2 C. Granulated Sugar
  • 2 Tbsp. Water
  • 1/2 C. Chopped Pecans
  • 1/2 C. Whipped Cream


Servings 16


Step 1

Mix graham crumbs, nuts, 1/4C. each brown & granulated sugar & butter; press into bottom of 9-in. springform pan. Refrigerate 1 hr. Heat oven to 350. Whisk pumpkin, remaining brown sugar, eggs, & spices till well blended. Beat cream cheese, remaining granulated sugar & cornstarch in lg. bowl with mixer till well blended. Add pumpkin mixture; mix just until blended. Pour over crust. Bake 45-50 min. or till centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hrs. Meanwhile, prepare Praline. Bring sugar & water to a boil in small saucepan on med-high heat, stirring constantly. Continue boiling, without stirring, 5-7 min. or till syrup is thickened & begins to turn golden brown. Remove from heat. Stir in nuts. Spread onto parchment-covered baking sheet. Cool. Break into bite-sized pieces. Top Cheesecake with Whipped Cream & Praline just before serving.


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