Pumpkin Praline Cheesecake {Recipe}

Are you starting to gather your holiday recipes now?  I’m sure Pinterest had you creating your menu and decor for Christmas, way back in March.  Nothing like getting a jump start on it, and being an overachiever!  (at least we can look like it online, right?)

Sarah from 20 Something Cupcakes, has adapted this larger than life Praline Pumpkin Cheesecake, which looks as though it has larger than life flavor too. Pin this one on your “Must make this holiday season” Pinterest Board NOW.

Larger-than-Life Praline Cheesecake

{adapted from Rebecca Rather}

Ginger Crust:

  • 2 cups crushed gingersnap cookies (about 35 to 40 cookies)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup sugar
  • 1 tablespoon ground cinnamon

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

To make the 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, stir together the crushed gingersnaps with the melted butter, sugar, and cinnamon. Press into bottom of the prepared pan.

Preheat the oven to 350 degrees. Bring a large pot of water to boil on the stove (you’ll need it boiling by the time you’re done with the filling).

To make the 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.

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. Pour enough boiling water into the larger pan to reach halfway up the sides of the springform pan. 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.

To make the 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.

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. Do not stir. 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.

1 Comment

  • […] any feast and I’ve got mine picked out.  For starters we’re going with this delicious Pumpkin Praline Cheesecake. […]