Pumpkin Cheesecake

5 from 5 votes
52 Comments

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There are no words to describe how decadent, how delicious this Pumpkin Cheesecake with Praline Pecan Topping is. This recipe takes three of my favorite holiday desserts and combines them into one: pumpkin pie, cheesecake, and pecan pie. 

Side view of a whole Pumpkin Cheesecake with caramel pecan topping.

Pumpkin Cheesecake

Why make three separate holiday desserts when you can make one, extra delicious dessert? 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.

Side close up of Pumpkin Cheesecake with caramel pecan dripping down the side.

Special from Bottom to Top

The crust is my new favorite way to make a graham cracker crust: with 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 ½ 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 (½ cup 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.

Full Pumpkin Cheesecake topped with Caramel pecan and whipped cream.

Frequently Asked Questions

How long is pumpkin cheesecake good for in the fridge?

This cheesecake can be kept in the fridge for 3-4 days. Make sure it is wrapped tightly in plastic wrap or stored in an airtight container so it doesn’t absorb other odors in the fridge.

Can you freeze pumpkin cheesecake?

If you would like to prepare this pumpkin cheesecake beforehand and freeze it, then we would suggest freezing it without the pecan topping. Make the pecan topping the day you are planning to serve.

Is it okay to leave cheesecake out overnight?

No, cheesecake needs to be refrigerated or frozen due to the high dairy content.

If You’re Into Pumpkin

When it comes to favorite fall flavors, pumpkin definitely tops the list. If this recipe gets you in the mood for even more pumpkin, you might give our Yummy Pumpkin Eclair Cake, Pumpkin Pie Cobbler, Pumpkin Coffee Cake, Pumpkin Drop Cookies, or our Pumpkin Mousse Cheesecake a try. Or sample this Pumpkin Dip with Gingersnaps. It’ll turn your pumpkin dessert experience inside out.

How To Make Pumpkin Cheesecake

Spatula with slice of Pumpkin Cheesecake.

Pumpkin Cheesecake with Praline Topping

5 from 5 votes
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. 
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine Greek
Servings 16

Video

Equipment

  • 9 inch springform pan

Ingredients

Crust:

  • 9 graham crackers full graham crackers, smashed or blended into crumbs
  • 1/4 cup sugar
  • 1/2 cup pecans chopped
  • 1/2 cup shredded coconut
  • 1/2 cup butter melted

Filling:

Topping:

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.
    Pressed Pumpkin Cheesecake crust in a springform pan.

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.
    Bowl of Pumpkin Cheesecake batter. Mixing whisk on the side.
  • 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.
    Baked Pumpkin Cheesecake in a springform pan.

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.
    Pot of pecan and butter for Pumpkin Cheesecake topping.
  • 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).
    Pot of Caramel pecan Pumpkin Cheesecake topping.
  • Once sauce thickens spoon over cheesecake and serve with whipped cream.
    Pumpkin Cheesecake on a cake platter with caramel pecan and whipped cream.

Nutrition Information

Calories: 693kcalCarbohydrates: 83gProtein: 7gFat: 40gSaturated Fat: 18gCholesterol: 112mgSodium: 348mgPotassium: 281mgFiber: 3gSugar: 74gVitamin A: 5146IUVitamin C: 2mgCalcium: 137mgIron: 2mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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Comments

  1. 5 stars
    Wow! This is fabulous! It’s great that this recipe serves 16 but I may or may not share with my Thanksgiving guests!

  2. Is the calorie amount per serving or for the whole cheesecake? 1197 sounds like alot for one serving but too little for a whole cheesecake…

    1. Thank you for your comment! The serving size was incorrect on the recipe. It has been fixed and the nutrition information is now accurate.

  3. Can you make this recipe the night before serving? Or will the pecan topping get weird as I have read in other recipes? Thanks!

    1. This recipe can be made the night before serving. I haven’t ever had a problem with the pecan topping. Thanks for asking!

  4. Hi! I would like to make the praline topping for this thanksgiving … if I make it the night before or even that morning … what is the best way to reheat it in order for people to spoon it on their dessert of choice .?Thanks !

    1. hmmm that is a great question. I would try doing it with a double boiler first so it doesn’t burn. If you heat it directly in a pot, make sure you do it over LOW heat. Hope this helps! Let us know how it turns out!

  5. 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?

    1. 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!