Pumpkin Praline Cheesecake Pie

This rich, creamy pumpkin cheesecake is crowned with a crunchy praline pecan topping, all baked together in a flaky pie crust. It's a show-stopping dessert that perfectly blends your favorite fall flavors and textures.

Prep

25 min

Cook

55 min

Total

1 hr 20 min

Makes

8-10

Ingredients

Check off each one as you gather it.

• 1 (9-inch) unbaked pie crust
• 16 ounces (452 g) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240 g) pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 cup (113 g) unsalted butter, melted
• 1/2 cup (100 g) packed light brown sugar
• 1/4 cup (60 ml) heavy cream
• 1 teaspoon vanilla extract
• 1 1/2 cups (170 g) pecan halves, chopped

Instructions

1. 01

   Preheat oven to 350°F (175°C). Gently press the pie crust into a 9-inch pie plate.

2. 02

   In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.

Finish this recipe

Get the remaining steps, plus every recipe on Devin’s Kitchen, free for 3 days.

Start your 3-day free trial

Free for 3 days, then $4.99/month, renewing automatically until you cancel. Cancel online anytime from your account; cancel before the trial ends and you won’t be charged.

Already a member? Sign in

Recipes and images on Devin’s Kitchen are created with the help of AI tools. Images are illustrations, and recipes are not individually kitchen-tested, so read through before you start and check labels for allergens. More about how recipes are made.