“Delightful twist on a classic; great for holiday dinners! Note: Prep/cook time does not include chilling in fridge overnight.”
2hrs 15mins

Ingredients Nutrition


  1. Begin with pralines: Preheat oven to 325°F Line baking sheet with non-stick foil.
  2. Stir sugar and butter in saucepan over medium heat until mixture comes to boil; boil 1 minute without stirring.
  3. Mix in pecans & spread mixture on foil lined baking sheet.
  4. Bake 8 minutes until syrup bubbles as if boiling.
  5. Remove from oven & let cool. Break into pieces.
  6. Make Crust: Stir cookie crumbs and cinnamon in bowl till blended. Add butter & stir until crumbs are moistened.
  7. Press onto bottom and 1" along sides of 9" springform pan (w/ 2 3/4" high sides).
  8. Bake crust 10 minutes until set & let cool. Double-wrap outside of pan with heavy-duty foil. Place in large roasting pan.
  9. Make filling: Raise oven heat to 350°F.
  10. With electric mixer, beat cream cheese and sugar until smooth. Beat in flour, spices & eggs (1 at a time).
  11. Beat in pumpkin and vanilla then pour into crust.
  12. Pour hot water into roasting pan to reach 1/2" up sides of springform pan. Bake cake 1 hour 45 minutes in water bath until center is just set, adding more water as needed.
  13. Remove cheesecake from water. Cool in pan on rack.
  14. Remove foil & run knife between cake and pan sides. Chill until cold; then cover and chill overnight.
  15. Release pan sides. Place cake on platter. Sprinkle praline over cake & serve.

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