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Pumpkin Cheesecake with Pecan Praline Sauce

 

 Pumpkin Cheesecake is a perfect dessert for Thanksgiving! I am not a big fan of pumpkin pie but I love pumpkin cheesecake. This recipe has a buttery crust, a creamy filling and a caramel, salty topping. You are going to LOVE this recipe!!

 

 

Crust

  • 3 oz Cream Cheese

  • 1 cup flour

  • 1 stick butter

  •  2 T sugar

Pumpkin Filling:

  • 3 (8-ounce) packages cream cheese, room temperature

  • 1 1/3 cups sugar

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 1 (15-ounce) can pure pumpkin

  • 1 1/2 teaspoons pumpkin pie spice

Praline Topping:

  • 1 1/2 cups pecans

  • 1/2 cup packed light brown sugar

  • 3/4 cup heavy cream

  • 1 tablespoon unsalted butter

  • 1 tablespoon vanilla extract

  • 1/4 teaspoon kosher salt

  1. Crust: Line the bottom of a 9- or 10-inch springform pan with parchment paper and coat with cooking/baking spray. In a large bowl, mix the cream cheese, flour, butter and sugar together. Press into bottom of the prepared pan.

  2. Preheat the oven to 350 degrees.

  3. Filling: Using a mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed about 1 minute, until fluffy. Add sugar and beat until smooth, about 1 minute. Add eggs one at a time, beating on medium-high for 20 seconds after each addition. Add the vanilla, pumpkin, and pumpkin pie spice; beat on medium speed about 1 minute, until incorporated.

  4. Pour the filling over the crust. Put the springform pan into a larger baking pan and set it on the center rack of the oven. Bake 1 hour, or until the filling is set and golden brown on top. Cool the cheesecake on a rack about 30 minutes, then chill for several hours or overnight. Remove the cheesecake from the springform pan and set it on a serving plate.

  5. Praline topping: Preheat the oven to 350 degrees. Arrange the pecans on a baking sheet in a single layer and toast them for 7 to 9 minutes, until golden brown and aromatic. Coarsely chop the nuts.

  6. Stir together the brown sugar, cream, and butter in a saucepan set over medium heat. Boil the mixture for about 1 1/2 minutes, adjusting the heat to make sure it does not boil over.  Remove the pan from the heat and stir in the vanilla, salt, and pecans. Cool the topping at least 15 minutes before pouring over the top of the chilled cheesecake. Serve immediately, or cover and chill until ready to serve. The cheesecake will keep, well wrapped, in the refrigerator for 3 to 4 days.

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