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Pumpkin Praline Cheesecake

Pumpkin Praline Cheesecake
Makes:
16 servings
Prep Time:
25
minutes
Total Time:
275
minutes
based on
28 reviews
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.

In this recipe:


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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

Directions:

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.


Reviews:

Review This Recipe
  •  Star(s)

    Thanksgiving Dessert Alternative

    Becky Hantsbarger from Walnut, IA

    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.

  •  Star(s)

    Pumpkin Praline Cheesecake

    Diane Morony from Willowick, Ohio

    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.

  •  Star(s)

    Wonderful!

    Barbara Crenshaw from Pensacola, FL

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

  •  Star(s)

    Not as hard as it looks

    julie gagnon from TUCKER, GA

    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.

  •  Star(s)

    Easily Modified for Gluten Free Diets

    Tammi Estes from bloomington, IL

    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.

  •  Star(s)

    Pumpkin Praline Cheesecake

    Phyllis Musicar-Wight from Escondido, CA

    The recipe came together very easily and baked up well; however, it just was not sweet enough for my guests' liking,and was more like a pumpkin rather than a cheesecake. If you are looking for a recipe that is more pumpkiny than cheesy, this is the recipe for you.

  •  Star(s)

    This Is the ULTIMATE!

    RUTH WHITEHEAD from Ocala, FL

    This is definitely the ULTIMATE CHEESCAKE! Very rich, smooth, silky, but the taste.....OMG!!! A taste you will remember for the rest of your life.

  •  Star(s)

    Pumpkin Praline Cheesecake

    Nancy Rogers from Easley, SC

    This is more like a pie than cheesecake. While the topping made this tasty, the cheesecake was not sweet. I did not get any cheesecake taste from this. Good, but not cheesecake.

  •  Star(s)

    Mmmmmmm

    Tammie Baker from Powhatan, VA

    This sounds sooooo yummy!!!!!

  •  Star(s)

    Best Cheesecake Ever

    Robyn Beasley from Pittsburgh, PA

    I usually made the traditional New York Cheesecake for family get togethers. Then I came across this recipe. I made it as a regular dessert for my family, just to see how simple it really was, and how tasty everyone thought it was. They loved it, and was so easy to make. I am making it again for Thanksgiving. It is the perfect cheesecake for any occasion.

  •  Star(s)

    Pumpkin Praline Cheescake

    TERRI NELSON from CLEARBROOK, MN

    Wonderful is the only words to decribe this cheescake! Thanks for the recipe

  •  Star(s)

    awesome cheesecake

    karen stafford from Fredericktown, MO

    I made this and brought it to work and it was gone very quickly. Very good dessert and really looked good. Some thought I had bought it.

  •  Star(s)

    Extravagant for the Holiday!

    Donna Mashburn from Birmingham, AL

    Very tasty and beautiful appearance. Perfect to top off a holiday table. So simple to put together, just follow the directions.

  •  Star(s)

    Oh My!

    Grace Frederico from HILTON, NY

    Oh My! Loved it! Cannot express how delicious it was so I will use my husband's verbage...."Oh My!"

  •  Star(s)

    wow!

    Kelly Berleth from Savannah, GA

    Made this for my husband. He took the leftovers to work and it didn't last 5 minutes! Amazing.

  •  Star(s)

    Pumpkin Praline Cheesecake

    Lauralee Hensley from Pueblo West, CO

    Printing out the recipe again for friends, it's great. Yum.

  •  Star(s)

    Pumpkin Praline Cheesecake

    Dawn Williams from MANHEIM, PA

    WOW! This is awesome. It's very good! I'm glad I tried it.

  •  Star(s)

    yummy

    Jo Gonzalez from Titusville, FL

    So creamy and rich but not to heavy a real treat

  •  Star(s)

    I Love Pumpkin

    ElDeana Pearson from HUTCHINSON, KS

    I fell in love with pumkin pie, and started to mix pumpkin in everything. One year i made mini pumkin cheesecakes with splenda. It was a hit. This year i am going to make mini pumkin truffles.

  •  Star(s)

    Pumpkin cake

    Rebecca Graham from Freehold, NJ

    This was so delicious and easy to make. Everyone love it. Can't get enough.

  •  Star(s)

    Pumpkin praline cheesecake

    Susan Ingram from GODFREY, IL

    oh my gosh this is veiry good

  •  Star(s)

    Pumpkin Praline Cheesecake

    Pauline Johnsey from North Stratford, NH

    This is very good and very pretty for a special occasion.I have never been a very good cheesecake maker.I usually buy one,this one looked easy enough and didn't cost an arm and a leg(look for the pecans on sale or in a discount store).It is easy and looks very nice and special.

  •  Star(s)

    office treat

    Sarah S from FL

    I made this for the men and women in my office and they loved it. It was rich with flavor without making you sick. It made everyone's day. I will definately be making this for the upcoming holidays

  •  Star(s)

    Very Yummy

    Jennifer Howard from CORAL SPRINGS, FL

    I made this cheesecake on Thanksgiving Day of 07. This was the first time that I made a cheesecake from scratch...this recipe was pretty easy and yielded a very delish dessert. It got great raves. This cheesecake didn't have a very strong cheese flavor, so non-cheesecakes lovers should enjoy. The pecan topping was the perfect touch. The picture persuaded me to bake this over other pumpkin cheesecakes recipes I found on the net.

  •  Star(s)

    Scrumptious

    Alicia Shaner from MESQUITE, NV

    My daughter loved this recipe. I did substitute graham cracker crust for gingersnap cookies for the spicier taste. Plus added 1/2 tsp clove to the cheesecake part. This will be one of our favorites. Thanks

  •  Star(s)

    Delicious

    Deetra Moore from Knoxville, TN

    I wanted to try something new this year instead of the trafitional pumpkin pie. It was a hit with the whole family, even the ones that don't like pumpkin that much. Plus is it was pretty easy to make, even my 5-year old helped me mix it all together

  •  Star(s)

    Great for a new tradition

    Julece Glaum from CHICAGO, IL

    We tried this for the first time to make sure we wanted it for the holiday. It was smooth and tasty. We are going to add it to our Thanksgiving sweets table.

  •  Star(s)

    Try this treat instead of Pumpkin Pie

    Marcia Tolman from ALBANY, NY

    Perfect for fall gatherings. My son never liked cheesecake, but with pumpkin and pecans (his favorites) it was a great hit. This week he got new braces which prevent him from eating nuts. That hasn't stopped us, now we make the crust from finely ground pecans and grahm crackers and sprinkle the remaining pecan powder on top. Just as tasty and we'll do another for Thansksgiving.

Nutrition Facts

Serving Size: 1/16 of recipe

Servings Per Recipe: 16 

  • 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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Pumpkin Praline Cheesecake

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

 

Directions

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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