Pumpkin Cheesecake with Praline Pecan Topping

*Recipe updated on Nov 2, 2016.
There are no words to describe how decadent, how delicious this Pumpkin Cheesecake with Praline Pecan Topping is. This recipe takes 3 of my favorite holiday desserts and combines them into one… pumpkin pie, cheesecake, and pecan pie. Why make 3 separate holiday desserts when you can make one, extra delicious dessert?

Pumpkin Cheesecake with Pecan Praline Topping

 

It really doesn’t get much better than this when you want to splurge on an incredibly delicious dessert. A great thing about this Pumpkin Cheesecake is that it is so rich that one little slice will suffice. You will be able to feed at least 12-14 people with this.

 

The crust is my new favorite way to make a graham cracker crust… pecans and coconut added to it makes the perfect crust even MORE perfect!  It gives this dessert even more delicious flavor.  I love the added crunch in the crust from the pecans and the added flavor from the coconut.  If you don’t love coconut, you can leave it out and just had an extra 1/2 cup of graham crackers.

 

The caramel topping recipe alone on this Pumpkin Cheesecake is one of my favorite things EVER. Put it on ice cream and it will change your world forever. You can also add more (1/2 c. or so) of evaporated milk and use it over pancakes. You won’t be sorry!  It is so good I could eat it straight out of the pan with a spoon.  It is rich and buttery and the best caramel topping you will ever have.  It is much better than anything you can get in a can or a bottle.  It’s a little extra work, but it is definitely worth the effort.

 

 

 

Pumpkin Cheesecake with Praline Pecan

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Ingredients

    Crust:
  • 1 pkg. graham crackers (about 9 full graham crackers), smashed or blended into crumbs
  • 1/4 c. sugar
  • 1/2 c. pecans, chopped
  • 1/2 c. shredded coconut
  • 1/2 c. butter, melted
  • Filling:
  • 3 (8 oz.) packages cream cheese, at room temperature
  • 1 (15 oz.) can pumpkin puree (not pumpkin pie filling)
  • 3 eggs + 1 egg yolk
  • 1/4 c. sour cream
  • 1 1/2 c. sugar
  • 1 tsp. pumpkin pie spice
  • 2 Tbsp. flour
  • 1 tsp. vanilla extract
  • Topping:
  • 7 Tbsp. butter (no substitutes), divided
  • 1 1/2 c. pecan halves
  • 1 1/2 c. brown sugar
  • 3 T. flour
  • 1 1/2 c. light corn syrup
  • 1 c. evaporated milk
  • Whipped cream (to taste)

Instructions

    For crust:
  • Preheat oven to 425-degrees. In medium bowl, combine crumbs, sugar, pecans, and coconut. Add melted butter and mix until all crumbs become moist with butter. Press down flat into a 9-inch springform pan. Set aside.
  • For filling:
  • Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
  • Pour into crust. Spread out evenly and place in oven for 15 mintues, then reduce heat to 350-degrees and bake for 45 minutes (you may have to bake longer depending on elevation... just keep an eye on it). Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
  • For topping:
  • In heavy saucepan over medium heat, melt 3 Tbsp. butter. Add pecans and cook 5 minutes or until browned. Remove from heat and place pecans in separate bowl. Set aside. Using the same saucepan, melt remaining 4 Tbsp. butter.
  • Whisk in brown sugar, flour and corn syrup until thoroghly blended. Cook on high for 6-8 minutes until sugar is dissolved and sauce thickens. Remove from heat and let stand 2 minutes. Stir in evaporated milk and pecans and allow to cool and thicken (about an hour).
  • Once sauce thickens spoon over cheesecake and serve with whipped cream.
http://www.favfamilyrecipes.com/pumpkin-cheesecake/

Pumpkin Cheesecanke from FavfamilyRecipes.com

 

Benefits of Pumpkin:

 

There truly are great health benefits that come from eating pumpkin, even in desserts. Pumpkin can be used in a lot of different recipes. My favorite pumpkin recipes are desserts, of course, but pumpkin is also very good in soups and casseroles. A couple of my favorite pumpkin recipes to make in the fall are Dinner in a Pumpkin, Pumpkin Steamers, and Pumpkin Cobbler. Pumpkin has a squash-like taste and texture, and adds a lot of flavor to recipes. It’s worth giving it a try to get the boost of vitamins and antioxidants pumpkin provides. Here are just a few of the health benefits of eating pumpkin:

 

1. Better Eyesight – One cup of cooked pumpkin contains more than 200% of the recommended daily intake of Vitamin A. Vitamin A aids vision, especially vision in dim lighting.
2. Weight Loss – One cup of cooked pumpkin has 3 grams of fiber and only 49 calories! This makes you feel a little better when you eat that slice of pumpkin pie, right? Fiber makes you feel fuller longer, so you eat less.
3. Possible cancer and wrinkle prevention – Like carrots, sweet potatoes, and butternut squash, pumpkin is loaded with beta-carotene. According to the National Cancer Institute, beta-carotene may play a role in cancer prevention. Health Magazine also reported that the carotenoids in pumpkins can also help keep skin wrinkle-free.
4. Energy – Pumpkin contains more potassium than bananas! Potassium restores electrolyte balance after a workout and keeps muscles functioning at their best.

 

Comments

  1. Mary Gonzaba says:

    This looks yummy! I will be trying it for sure. Quick question. How much sugar for the filling? It Is not listed in the filling ingredients section. Thanks!

    • Erica says:

      whoops! Accidentally missed putting it on! I fixed it!

  2. Reuben says:

    What should the oven temperature?

  3. Jay says:

    Erica, made the cake yesterday and it came out perfect, perhaps my best cheesecake to date. Funny how one can taste both the cheesecake and the pumpkin pie together but separate. Many thanks & keep those recipes coming!

    • Erica says:

      So glad you liked it! I like your cooking method too… I will have to try that next time!

  4. Jay says:

    to Reuben: I used the Joy of Cooking guidelines for pumpkin pie: 15 minutes at 425ºF and 45 minutes at 350ºF and it worked like a charm.

  5. Maureen says:

    How many days in advance can I make this cake before I’m going to serve it?

    • Erica says:

      I would guess a day or two… maybe three?

  6. daniela says:

    fantastic idea to combine all 3 as I am not a big fan of pumpkin pie, but this way its grand, yummy, and everyone will be happy …..

  7. Marisa says:

    This looks delicious!! I would love to make for my boyfriend’s parents, but do you think it would travel well? (its an 8 hour drive :s )

    • Erica says:

      If you can keep it refrigerated!

  8. Mary Gonzaba says:

    Finally made my 1st cheesecake ever! It is delicious. Thank you for a very simple easy to follow recipe. It looked so pretty when it came out of the oven. Then it cracked somewhat right down the middle while it was cooling in the fridge-no big deal, I don’t need it for show and tell. Any tips on avoiding cracks? I want it to look as pretty as yours. I’ve read so many tips online, but not sure which to follow.

    • Sandi says:

      Here’s what I found on the subject: http://www.foodnetwork.com/recipes-and-cooking/how-to-prevent-cheesecake-from-cracking/index.html

      • Mary Gonzaba says:

        Thank you. This helps a lot 🙂

  9. Danielle | Krafted Koch says:

    Oh my goodness this looks fantastic! This is definitely getting pinned for the fall!

  10. Charlotte Moore says:

    This looks beautiful. I have a grandson that loves pumpkin and cheesecake. Could maple syrup be used in place of the light corn syrup?

    • Echo says:

      I have never tried it, but most “pancake” maple syrups have a corn syrup base so I’m guessing it would work. Maple syrup will have a stronger taste than light corn syrup, but if you like maple that is a good thing!

  11. Elizabeth says:

    I don’t have a springform pan 🙁 can I use a glass pie crust dish instead?

    • Erica says:

      We haven’t tried it that way before so I don’t know how it would turn out. If you try it let us know!

  12. Alyssa says:

    For the crust: how much of a coconut flavor is there overall? And could the coconut be omitted?

    • Erica says:

      The coconut flavor isn’t overpowering– if you aren’t a fan of coconut you can leave it out and I am sure it would still be ok!

  13. Brooke says:

    I’m allergic to pecans, but this looks amazing. Would I be able to leave the pecans out of the topping? Any suggestions?

    • Erica says:

      You could probably just leave them out if you are allergic. It won’t have a crunch to it without the pecans but that is ok — especially if you are allergic! 🙂

  14. chris says:

    Is it 3 tbsps. or 3 tsps. in the filling?
    Thanks

    • Erica says:

      Tbsps.

  15. chris says:

    of flour I meant..

    • Allison says:

      Have you ever tried these as individual servings? Maybe in a mini or regular sized cupcake pan? My only concern would be possible baking differences… I need some individual goodies, and this looks AMAZING- and it is exactly what I was looking for! Thanks!!

      • Erica says:

        We have never tried it that way, but if you do, let us know the adjustments you make and how it turns out!

  16. Regina Williams says:

    I took a leap of faith and made this for a Thanksgiving potluck the other day. WOW is all I can say. It out-shined every dessert brought in. I had a very small piece to bring home and shared it with my husband who hates pumpkin but he absolutely LOVED this. Thank you for sharing your recipe. It has a permanent spot in my recipe box for sure!

  17. Leah says:

    Thanks for the recipe! I’m so glad I stumbled upon your site. I always make pumpkin cheesecake for Thanksgiving, but I’m switching to your recipe for tomorrow’s big day. Can’t wait! 🙂

    • Echo says:

      You are going to love it! Thank you for your comment!

  18. Jolie says:

    Should you wait to put the topping on right before you serve it? I made this last year for Thanksgiving but I just left the topping on the side so people could try it if they wanted to.

    • Erica says:

      That is a great way to do it! You can really do it either way, it will taste the same

  19. Marina M. says:

    Hey this looks lovely!!! I’m not sure how the whipped cream will hold up, should I garnish each piece individually? Or can I leave the whipped cream on it without it falling flat before serving? I was also thinking of replacing the whipped cream with a sort of light egg white cream sort of icing so it holds up better? Maybe a miringue? Any ideas or suggestions?

    • Erica says:

      The easiest thing to do would be to garnish them individually.. You are going to love this!!!

    • Holly says:

      I haven’t tried it yet, but found several references recently that say if you use some pudding mix (like vanilla, cheesecake, or white chocolate flavor) in your whipped cream- to sub for some or all of sugar- have to look it up 🙂 – but they say it keeps it stable…must be the gelatin…anyway says it helps the whipped cream hold it’s shape- like if you pipe it! Honestly, I ususally bring a new can of extra creamy whipped cream with me~ 😉

      • Echo says:

        Thanks for sharing these ideas Holly! Extra whipped cream is always a good idea! 🙂

  20. Sandra meyer says:

    Just curious………how many calories? ?? Not that it even matters lol, can’t wait to try this! !

    • Erica says:

      Oh geez haha– no I don’t know the calorie count.. I think with this one, ignorance is bliss! lol

  21. Ashley D says:

    I am very excited to try your recipe, but I want to use fresh pumpkin instead of canned. Do you know how much I would need to use? Maybe just two full cups?

    • Echo says:

      Hi Ashley, A can of pumpkin is just under 2 cups so I would measure out 2 full cups and then take out 2 Tbsp to get the same amount as a 15 ounce can. Fresh pumpkin will be delicious in this recipe!

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