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Pumpkin Cheesecake with Pecan Praline Sauce

4.74 from 57 votes
Learn how to make a decadent Pumpkin Cheesecake recipe with my signature Pecan Praline Sauce perfect for the fall or holiday season!
Baked Pumpkin Cheesecake with Pecan Praline Sauce - Taste like Fall

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Hi Bold Bakers!

It’s finally pumpkin season and that means plenty of amazing pumpkin recipes on Bigger Bolder Baking. First up, is a soft and creamy Pumpkin Cheesecake topped with my gorgeous Pecan Praline Sauce.

I feel like baked cheesecakes are a definite cold weather dessert. And of course pumpkin is a fall flavor, pair that with pecan sauce and you have a killer combo.


Watch The Recipe Video!

Pumpkin Cheesecake with Pecan Praline Sauce

4.74 from 57 votes
Learn how to make a decadent Pumpkin Cheesecake recipe with my signature Pecan Praline Sauce perfect for the fall or holiday season!
Author: Gemma Stafford
Servings: 10 servings
Prep Time 30 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 45 mins
Learn how to make a decadent Pumpkin Cheesecake recipe with my signature Pecan Praline Sauce perfect for the fall or holiday season!
Author: Gemma Stafford
Servings: 10 servings


  • Crust
  • 1 ¾ Cups (7.5oz/ 200g) graham crackers smashed into crumbs
  • 1/2 Cup (4oz/120g). butter, melted
  • 1 ½ lbs cream cheese (3x 8 oz packs), at room temperature
  • 2 Cups (15oz/430g ) can pumpkin puree (not pumpkin pie filling)
  • 3 eggs + 1 egg yolk
  • 1 1/2 Cups (10 ½ oz/ 300g))sugar
  • 2 tsp. pumpkin pie spice (recipe below)
  • 2 tsp. vanilla extract
  • Pecan Praline Sauce
  • 1 Cup (8oz/ 225g) Unsalted Butter
  • 1 Cup (8oz/ 225g)Heavy Cream
  • 1 Cup (8oz/ 225g)Dark Brown Sugar
  • 1 Cup (100g/ 3 ½ oz) Chopped Toasted Pecans
  • 1 pinch of salt
  • Whipped cream to serve
  • Pumpkin Pie Spice:
  • 2 tsp Cinnamon
  • tsp Nutmeg
  • ¼ tsp Ground Ginger
  • ¼ tsp Ground Cloves
  • ½ tsp Ground Allspice
  • mix all together to make pumpkin pie spice


  • For crust: Preheat oven to 425-degrees. In medium bowl, combine crumbs with the melted butter and mix until all crumbs become moist with butter. Press down flat into a 9-inch springform pan. Set Aside in the fridge.
  • For filling: Beat cream cheese until smooth. on Medium speed slowly add the eggs and sugar until combined. Add the pumpkin puree, pie spice and vanilla. Beat together on High speed until well combined and thickened.
  • Pour into crust. Spread out evenly and place in oven for 15 minutes, then reduce heat to 350-degrees and bake for 55-60 minutes. It should have a slight giggle to it when it’s baked.
  • Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours minimum. Preferrably overnight
  • For topping:
  • In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, brown sugar and pecans; bring to a boil.
  • Reduce heat to low, Simmer until the sauce thickens, for about 5 minutes.
  • Take off the heat and set aside to cool.
  • Spoon over cheesecake and serve with whipped cream.
  • Enjoy this Big and Bold cheesecake!

Recipe Notes

Regarding the Pecan sauce : just gently bring to a simmer and take care not to cook for too long as the butter can separated. If you find you sauce to be 'watery' and not combined then this is why. You can bring it back to normal if you whizz it up with an immersion blender.


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Colette Duffield






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3 years ago

Awesome recipe Gemma, thank you! Very esay to make! This one is a keeper.
I made it for our dinner guests on thanksgiving and they all liked it.

3 years ago

Hi Gemma!
I made this today for our family Thanksgiving get together and it was a huge hit! Everyone raved about how amazing this cheesecake was. Thank you for yet another delicious recipe! Also, I LOVE watching your videos. I have learned so much. Keep up your inspiring work!

Chris H.
Chris H.
1 month ago

Excited to make this for Thanksgiving this year! Would you recommend using a water bath (wrapping the springform pan in heavy duty aluminum foil first, to prevent water leakage), or is that not necessary for this recipe? Thanks!

Dawne Ward
Dawne Ward(@dawneward)
2 months ago

Delish! I didn’t have dark brown sugar so I added 1tsp of molasses to give the sauce a darker color. I made this for my sister-n-law’s birthday (She doesn’t like cake and pumpkin pie is her favorite dessert.) She said “Don’t bother making any other dessert for my Birthday!” Thanks Gemma!

10 months ago

Hi, can this cheesecake be frozen?

P M(@pmajumder)
11 months ago

Hi Gemma,
I’m trying to make an almond-hazelnut praline paste. If I use this pecan praline sauce recipe, should I cut back on the cream, and then blend everything with the nuts? Or should I follow your almond praline recipe with a little less water?

Thanks for all your recipes and tips.

11 months ago

I made it and it was definitely a hit!the praline was devine!

Ann P
Ann P
1 year ago

First of all I love Pumpkin anything so thank you for this recipe. Secondly I made a mistake and used brown sugar instead of white sugar. I continued baking it but have not tried it yet. Thirdly my Pecan Prelaine is quite runny even though I followed your directions. I can’t rate this recipe for taste yet but making it was very easy.

1 year ago

Hi, this looks amazing! Can you make it 2-3 days in advance and refrigerate? Thanks

1 year ago

Could the sauce be made ahead of time and kept in fridge?
Would like to take it to a dinner, so won’t be able to make it there.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

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