Pumpkin Praline Crunch Cheesecake

This show-stopping cheesecake layers creamy pumpkin filling with a crunchy pecan praline topping over a buttery graham cracker crust. A perfect fall centerpiece that brings together all the best flavors and textures.

Prep

40 min

Cook

1 hr 10 min

Total

1 hr 50 min

Makes

10-12

Ingredients

Check off each one as you gather it.

• 1 ½ cups (165 g) graham cracker crumbs
• ¼ cup (56 g) granulated sugar
• ½ teaspoon ground cinnamon
• 6 tablespoons (85 g) unsalted butter, melted
• 3 (8-ounce) packages (678 g) cream cheese, softened
• 1 cup (200 g) granulated sugar
• ½ cup (120 g) canned pumpkin puree
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• 1 cup (200 g) packed light brown sugar
• ½ cup (113 g) unsalted butter
• ¼ cup (60 ml) heavy cream
• 1 ½ cups (170 g) chopped pecans
• 1 teaspoon vanilla extract
• ¼ teaspoon baking soda
• Pinch of salt

Instructions

1. 01

   Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan.

2. 02

   In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and ½ teaspoon cinnamon. Stir in melted butter until well combined. Press mixture evenly into the bottom of the prepared springform pan.

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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.