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Baked Pumpkin Cheesecake with Pecan Praline Sauce - Taste like Fall

Pumpkin Cheesecake with Pecan Praline Sauce

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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.

 

https://www.youtube.com/watch?v=oAOEhxvdxVY

5.0 from 1 reviews
Pumpkin Cheesecake with Pecan Praline Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 10 servings
Ingredients

  • Crust
  • 1 ¾ Cups (7.5oz/ 200g) graham crackers smashed into crumbs
  • ½ Cup (4oz/120g). butter, melted
    Filling
  • 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
  • 1½ 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
  • ⅛ tsp Nutmeg
  • ¼ tsp Ground Ginger
  • ¼ tsp Ground Cloves
  • ½ tsp Ground Allspice
  • mix all together to make pumpkin pie spice
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours minimum. Preferrably overnight
  5. For topping:
  6. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, brown sugar and pecans; bring to a boil.
  7. Reduce heat to low, Simmer until the sauce thickens, for about 5 minutes.
  8. Take off the heat and set aside to cool.
  9. Spoon over cheesecake and serve with whipped cream.
  10. Enjoy this Big and Bold cheesecake!
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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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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25 Comments

  1. Yanica on November 13, 2017 at 1:23 pm

    First I will say, this tasted really good! But it was so soft set (yes, I used block cream cheese and chilled it over night), that it did not cut or serve well. The crust had too much butter in it. And the quantity of praline sauce was way too much. I would make this again, but with a lot of adjustments! Less pumpkin in the filling, less butter in the crust, and half the recipe for the topping.

    • Gemma Stafford on November 14, 2017 at 5:16 am

      Hi there,
      Thank you for letting me know. I am not sure why it was too much for you, but I am happy that you liked the recipe.
      The cream for this recipe needs to be fresh dairy heavy/double cream. Could this be the problem with the filling? There are so many variables here that I really cannot figure it out. Any change to a recipe will change the result too, so take a look back at it.
      You can reduce the butter in the crust, it may not hang together for you, but it will not be a problem.
      The sauce may have been too much for you, it can also be used for other desserts, but it is easy to reduce the quantity.
      Thank you for letting me know,
      Gemma 🙂

  2. Colette Duffield on October 8, 2017 at 5:14 am

    Thank you so much for this recipe, I really enjoyed baking it as with lots of your recipes, I did tweek it a little by adding half the sugar to the cheesecake and healthier base and used a mix of 1/2 cup Greek yogurt to 1/2 cup milk and 2tbls cornflour in place of the heavy cream with half the sugar but cooked it as your instructions, It was a spreadable topping instead of pourable but still tasted fantastic and everyone loved it. Thank you 😘

    • Gemma Stafford on October 8, 2017 at 3:10 pm

      Hi Colette,

      really glad you liked it. It is my husbands favorite. Keep an eye out for a pumpkin bread recipe that I’ll be uploads soon, it’s insane 🙂

      Best,
      Gemma.

  3. Grace on February 23, 2017 at 5:03 am

    Hi Gemma,
    I know it says pecan in the recipe but any other nut as an alternative? I have a good bag of hazelnuts and walnuts – would any of it be okay to use? Thank you.

    • Gemma Stafford on February 26, 2017 at 8:11 am

      Hi Grace,
      I would prefer a soft nut for this so walnuts will be good. Keep these in your fridge, and not for too long, as the oil content is high and they tend to turn rancid. They are a great nut for carrot cake too, and delicious with coffee flavored cakes and desserts. toast them slightly on a dry pan to bring out the flavor, delicious!
      Gemma 🙂

      • Grace on February 27, 2017 at 3:54 am

        Thank you, Gemma. I learn a lot from you. God bless.

  4. Suzan on December 5, 2016 at 8:52 am

    Hi Gemma,
    Thanks for your yummy recipes including this one. I’ve baked this cheesecake twice so far and they were just so good. I think there is a typo in crust preparation. There is no coconut nor sugar in ingredients for making the crust but you named them for making it. Also, I followed all the steps for making the pecan praline sauce exactly the way you did but it turned out watery and not thick and it congealed even at room temperature. Could you please let me know why?
    Thanks a lot again.

    • Gemma Stafford on December 30, 2016 at 5:39 pm

      Hi Suzan,

      So sorry for my late reply. This comment escaped me. Thanks for letting me know about the typo. Thats my bad. I just edited it there now.
      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.

      Hope this helps,
      Gemma.

  5. Joanna Soh on November 17, 2016 at 9:39 am

    Hi, may i use egg substitute (flax seed) for this recipe? Do you have any new york cheesecake recipe???

    • Gemma Stafford on November 18, 2016 at 6:34 am

      Hi there, I really do not know if flax seed will work in this recipe! I have not tried this. You may need to do a little research on this one! Gemma 😉

  6. Brynn on October 25, 2016 at 6:24 am

    This was absolutely delicious! I made these into little individual “cupcakes” and drizzled the praline sauce on top. Heart eyes for days…so good! Thank you for all your amazing recipes and your equally amazing Irish accent! Love watching your videos!

    • Gemma Stafford on October 26, 2016 at 2:09 am

      Thank you, that is great to hear, and kind of you too, can’t help the accent, but is is generally understood, I am happy to say!
      Gemma 🙂

  7. Reginald on October 17, 2016 at 10:11 am

    Such a great recipe! It turned out great and I will definitely do it again regardless if it’s pumpkin season or not!

    But 2 things did happen.

    One, my mix was more liquidity than yours, but everything still tasted great. Did I over mix?

    Second, once refrigerated in a mason jar, the praline sauce congealed, it’s that normal? If not, I’m still cool with that, because I’ve been eating it with a spoon and it’s amazing :p

    • Gemma Stafford on October 18, 2016 at 1:49 am

      Hi Reginald,
      I am happy that you like this recipe.The problem with it being so liquid is probably to do with the difference in the cream cheese, the one I get here in the US is a block, which tends to be dry. The spreadable ones tend to be soft, these are usually in a tub. Where do you live?
      The pecan sauce is delicious, and can be softened by putting the portion you need into the microwave for a few seconds!
      I love this one too!
      Gemma 🙂

  8. Janet on September 16, 2016 at 6:57 pm

    I’m sorry but I guess I missed parts of the crust recipe because directions have sugar pecans and coconuts but How much of each of those?

  9. Adaya Smith on May 30, 2016 at 1:19 pm

    Why did my cheesecake crack?

    • Gemma Stafford on May 31, 2016 at 2:35 am

      Hi Adaya,
      Cheesecakes do crack! You may have left it a little too long in the oven. Remember all baked goods continue to bake in their own heat when removed from the oven. Cheesecake mix is a delicate thing, so remove from the oven earlier next time,
      Gemma 🙂

  10. Janie on February 2, 2016 at 12:00 pm

    What kind of pumpkin is the puree made of?

    • Gemma Stafford on February 2, 2016 at 5:51 pm

      Hi Janie,

      That is a good question. I looked online and actually can’t find an answer other then it actually might be squash in tins rather then pumpkin 🙂

  11. Maria on October 23, 2015 at 11:19 am

    Lijkt me heerlijk, staat al in de oven:-)

  12. Yna on October 8, 2015 at 3:17 am

    Gemma!! these look absolutely gorgeous!! but I want to make my own pumpkin spice! Can you give me the recipe?? Thanks!

    • Gemma Stafford on October 8, 2015 at 1:06 pm

      Thank you so much, really glad you liked this recipe. I will add your request to my list. Stay tuned 🙂

    • Gemma Stafford on October 21, 2015 at 3:03 pm

      Sorry Yani,I missy read your comment. The recipe to make your own pumpkin pie spice is in the above recipe. It is at the very end. Good luck Baking 🙂

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