There are no words to describe how decadent, how delicious this pumpkin cheesecake 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?! It really doesn’t get much better than that. Another 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! Oh and by the way.. the caramel topping recipe alone 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) or evaporated milk and use it over pancakes. You won’t be sorry!
Pumpkin Cheesecake with Praline Pecan
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
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
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)
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.
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.
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.