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Praline Pumpkin Cheesecake

Ingredients

For the crust:

  • 1 3/4 c graham cracker crumbs
  • 1/4 c brown sugar
  • 1/4 c sugar
  • 1/4 butter melted

For the cheesecake:

  • 3/4 c sugar
  • 1 c canned pumpkin
  • 3 eggs
  • 1 1/2 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t ginger
  • 1/2 t vanilla
  • 1/2 t salt
  • 24 oz cream cheese softened
  • 6 T sugar
  • 1 T cornstarch
  • 2 T evaporated milk or whipping cream

For the praline sauce:

  • 1 c brown sugar
  • 2 1/2 T cornstarch
  • 1 1/2 c water
  • 2 T butter
  • 1/2 c chopped pecans

Instructions

Crust:

  1. Combine all ingredients and press into bottom only of a 9-10" springform pan.
  2. Bake at 325° for 15 minutes.
  3. Remove crust and reduce oven to 300°.

Filling:

  1. Mix 3/4 c sugar, pumpkin, spices, and salt. Set aside.
  2. Cream the cream cheese and 6 T sugar.
  3. Add cornstarch, milk, vanilla, and eggs to the cream cheese mixture. Beat well.
  4. Add pumpkin mixture to cheese. Mix well.
  5. Pour in pan and bake for 1 hour at 300° (until sides have risen; center will be soft).
  6. Turn off oven and let cool with door closed several hours.
  7. Refrigerate.

Praline Sauce:

  1. Combine sugar and cornstarch.
  2. Add water and cook stirring over medium heat until thick and bubbly (about 5 minutes).
  3. Add butter and stir.
  4. Stir in pecans.
  5. Serve warm, poured over cold cheesecake.

It's also delicious without the praline sauce... you just can't go wrong!