Cheesecakes Pumpkin Cheesecake with Pecan Praline Sauce 4.72 from 52 votes Learn how to make a decadent Pumpkin Cheesecake recipe with my signature Pecan Praline Sauce perfect for the fall or holiday season! By Gemma Stafford | October 8, 2014 | 77 Last updated on November 11, 2019 This post may contain affiliate links. Please see my full disclosure for details. Dessert Fruit Nuts Thanksgiving Baking Pans Electric Mixer 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. Try These Recipes! No-Bake Lemon Meringue CheesecakeLemon and Blueberry Cheesecake BarsThe Easiest No-Bake Lemon CheesecakeGemma's Best-Ever New York Cheesecake Watch The Recipe Video! Pumpkin Cheesecake with Pecan Praline Sauce 4.72 from 52 votes Print Recipe 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 Dessert Fruit Nuts Thanksgiving Baking Pans Electric Mixer Prep Time 30 minsCook Time 1 hr 15 minsTotal 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 Ingredients Crust1 ¾ Cups (7.5oz/ 200g) graham crackers smashed into crumbs1/2 Cup (4oz/120g). butter, meltedFilling1 ½ lbs cream cheese (3x 8 oz packs), at room temperature2 Cups (15oz/430g ) can pumpkin puree (not pumpkin pie filling)3 eggs + 1 egg yolk1 1/2 Cups (10 ½ oz/ 300g))sugar2 tsp. pumpkin pie spice (recipe below)2 tsp. vanilla extractPecan Praline Sauce1 Cup (8oz/ 225g) Unsalted Butter1 Cup (8oz/ 225g)Heavy Cream1 Cup (8oz/ 225g)Dark Brown Sugar1 Cup (100g/ 3 ½ oz) Chopped Toasted Pecans1 pinch of saltWhipped cream to servePumpkin Pie Spice:2 tsp Cinnamon⅛ tsp Nutmeg¼ tsp Ground Ginger¼ tsp Ground Cloves½ tsp Ground Allspicemix all together to make pumpkin pie spice Instructions 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 overnightFor 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. Submit your own photos of this recipe Upload Photo 10 Images Colette Duffield Georgina TarynLeigh93 Bachman4 Dawn Georgina Load More