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Pumpkin Praline Cheesecake

in Diana's Recipe Book

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(total ratings: 4)
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Servings: 12-16
30 gingersnaps, broken into large chunks (about 2 heaping cups)
1/2 cup chopped pecans
1/4 cup (1/2 stick/2oz./56g) unsalted butter
1/4 cup brown sugar

24 ounces (three 8oz. packages) cream cheese, softened
1/2 cup brown sugar
1/2 cup granulated sugar
5 large eggs
15 ounces 100% canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon vanilla extract

1 recipe White Chocolate Cream Cheese Icing (see recipe below)
1 recipe Praline Pecans (see recipe below)

Preheat oven to 300 degrees F (150 C).

Place gingersnaps in bowl of food processor fitted with metal blade and pulse until coarsely ground. In a small saucepan over medium heat, saute pecans in butter until toasted and golden brown. Add pecans and butter to food processor. Add the brown sugar to the food processor and pulse a few times to blend ingredients. Press mixture into the bottom of a 10-inch springform pan and refrigerate while preparing the filling.

Place the cream cheese, brown sugar and white sugar in a large bowl and beat until smooth. Add pumpkin, spices and vanilla to bowl and mix to combine. Add eggs, one at a time, beating after each addition until incorporated. Pour into prepared crust and bake 1 hour and 30 minutes. Remove from oven and let cool at room temperature. Refrigerate overnight before serving or icing with White Chocolate Cream Cheese Icing.

White Chocolate Cream Cheese Icing

6 ounces good quality white chocolate, coarsely chopped
1 (8 oz.) package cream cheese, softened

Beat cream cheese until smooth in a food processor or mixing bowl. Melt chocolate in a metal bowl over a pot of simmering water. Remove bowl from pot and wipe bottom dry. Stir with a rubber spatula until all chocolate is melted. Set aside for a few minutes to cool slightly. Beat the melted chocolate into the whipped cream cheese and spread over top and sides of the cheesecake.

Praline Pecans

2 tablespoons unsalted 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. Add brown sugar and cream and bring to a boil. Add pecans, stirring well until well coated in butter mixture. Spread on a baking sheet lined with parchment paper to cool. Use to garnish Praline Pumpkin Cheesecake or toss into salads or serve with cocktails.

Makes 12-16 servings.

Source: DianasDesserts.com
Date: September 17, 2002


Reviewer: Tracie
I made this cheesecake for our family's Thaksgiving dinner last year. It was a huge hit. Even though pumpkin is traditionally a Thanksgiving dish, I have been asked to make it for every family gathering we've had since, iuncluding birthdays and Easter.

Reviewer: mary
I have looked at a number of recipes for this and this is the simplest one I have found. Since I have to make 2 of these for friends and family, I am looking for easy and this is the simplest one yet.

Reviewer: amanda
I first made this with a friend of mine for our cooking class in high school, we had to make something containing pumpkin and this was the first recipe that popped up on Google. We got GREAT reviews from our class mates. Since which time I've made it for family and it is a HUGE hit! Its so delicious, I just finished making it again for our late thanksgiving tomorrow, it is sure to be another hit!! Thanks for the great recipe!!

Reviewer: Mavis
Excellent recipe, and very showy. Received excellent reviews from the group. I substituted graham crackers and cinnamon for the crust, otherwise made as directed. Only problem encountered was with the pecans. Mine didn't 'set up'. As I've never made them before thought it might need to be cooked longer than just 'brought to a boil', but WOW! what a winner!


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