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pumpkin praline cheesecake

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“To make a good pumpkin cheesecake, you could simply add some canned pumpkin and pumpkin pie spices to your regular cheesecake recipe and leave it at that. But my version makes a good thing even better”
READY IN:
55mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 300 degrees.
  2. Place gingersnaps in bowl of food processor fitted with metal blade and pulse until coarsely ground.
  3. In a small saucepan over medium heat, saute pecans in butter until toasted and golden brown.
  4. Add pecans and butter to food processor.
  5. Add 1/4 cup of the brown sugar to the food processor and pulse a few times to blend ingredients.
  6. Press mixture into the bottom of a 10-inch springform pan and refrigerate while preparing the filling.
  7. Place the cream cheese, 1/2 cup brown sugar and white sugar in a large bowl and beat until smooth.
  8. Add pumpkin, spices and vanilla to bowl and mix to combine.
  9. Add eggs, one at a time, beating after each addition until incorporated.
  10. Pour into prepared crust and bake 1 hour and 30 minutes.
  11. Remove from oven and let cool at room temperature.
  12. Praline Pecans 2 tablespoons butter 2 tablespoons brown sugar 2 teaspoons cream or half and half 2 cups pecan halves Melt butter in a medium-sized skillet over medium heat.
  13. Add brown sugar and cream and bring to a boil.
  14. Add pecans, stirring well until well coated in butter mixture.
  15. Spread on a baking sheet lined with parchment paper to cool.
  16. Use to garnish Praline Pumpkin Cheesecake.

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