Pumpkin Praline Cheesecake

Pumpkin Praline Cheesecake

In this recipe:

based on 28 reviews
This Looks YUMMY!
8
25 min.
prep
275 min.
total
16 servings

Pumpkin Praline Cheesecake is a wonderful combination of pumpkin and cream cheese topped with chopped pecans and brown sugar. With its amazing flavors, it is a very special dessert all will enjoy at your next family gathering or holiday party.

Ingredients

  • CRUST
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup melted butter
  • PRALINES
  • 1 1/2 cups chopped pecans
  • 1/2 cup packed brown sugar
  • 2 tablespoons water
  • CHEESECAKE
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
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PREHEAT oven to 350° F.

FOR CRUST:
COMBINE
graham cracker crumbs and granulated sugar in large bowl. Stir in butter. Press onto bottom and 1 inch up side of 9-inch springform pan.

FOR PRALINES:

COMBINE
nuts, brown sugar and water in same bowl. Reserve 3/4 cup praline mixture for topping. Sprinkle remaining praline mixture over crumbs in pan.

BAKE for 8 minutes or until lightly browned. Cool on wire rack for 10 minutes.

FOR CHEESECAKE:
BEAT
cream cheese, brown sugar, cornstarch and cinnamon in same bowl. Beat in eggs. Beat in pumpkin pie mix. Spoon over nuts and crust.

BAKE for 50 to 60 minutes or until edge is set but center still moves slightly. Sprinkle with reserved praline mixture.

BAKE for an additional 10 to 15 minutes or until center is set. Run knife around edge of cheesecake. Cool in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

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Thanksgiving Dessert Alternative

This cheesecake is fabulous! The slight crunch of the pecans with the whipped cream and the pumpkin flavor is wonderful. I highly recommend this for those who are tired of the same old pumpkin pie.

- Becky Hantsbarger from Walnut, IA

Pumpkin Praline Cheesecake

Mmmm-good that is what everyone at the neighborhood get-together said about this delicious cheesecake. Fall is a good time to make it as everyone is anxious for that pumpkin taste.

- Diane Morony from Willowick, Ohio

Wonderful!

I made this cheesecake for Christmas and it was wonderful. Everyone enjoyed it.

- Barbara Crenshaw from Pensacola, FL

Not as hard as it looks

This is by far the best cheesecake I ever ate, especially since I don't like cheesecake. It got an intermediate difficulty rating, but it really wasn't that hard. Presentation makes it look more professional but the simplicity makes it an easy alternative for a sudden dinner party treat. The best part was that I bought the pumpkin pie mix on accident and went to the website for a recipe so I didn't waste it.

- julie gagnon from TUCKER, GA

Easily Modified for Gluten Free Diets

My husband is gluten free, so I made the crust with gluten free vanilla graham cookies, with a few gluten free cinnamon cookies thrown in. Husband said the cinnamon cookies were a great touch. Even those who aren't on a gluten free diet thought this was a HIT at Thanksgiving! I also used a 9X13 pan instead of the springform and it came out just fine.

- Tammi Estes from bloomington, IL

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Nutrition Facts

Serving Size: 1/16 of Recipe

Servings Per Recipe: 16

  • Amount Per Serving
  • Calories: 340
  • Calories from Fat: 170
  • Total Fat: 18g (28% of DV)
  • Saturated Fat: 7g (33% of DV)
  • Cholesterol: 50mg (17% of DV)
  • Sodium: 200mg (9% of DV)
  • Carbohydrates: 41g (14% of DV)
  • Dietary Fiber: 3g (13% of DV)
  • Sugars: 30g
  • Protein: 4g
  • Vitamin A: 60% of DV
  • Vitamin C: 0% of DV
  • Calcium: 6% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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