Pumpkin Cheesecake with a Pecan Praline Filling
The better pumpkin cheesecake to impress your guests! The smoothest pumpkin cheesecake resting on top of a sweet pecan pie filling and topped with a sour cream layer and dulce de leche!
The perfect Thanksgiving dessert!
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Sweet Potato Cheesecake with Praline Topping | I Heart Recipes
Hey there! Y’all, this Sweet Potato Cheesecake with Praline Topping is amazing, totally holiday-worthy! ttps://iheartrecipes.com/sweet-potato-cheesecake-with-praline-topping/
At the request of one of my Facebook followers, I created this recipe with a gingersnap crust. You read that right, a gingersnap crust! No graham crackers around here. The velvety cream cheese filling is marbled with sweet potatoes that I’ve spiced up with nutmeg and cinnamon. What really puts this cheesecake over the top is the sweet and crunchy praline topping. This cheesecake has a perfect and delicious combination of textures and flavors. Your guests will go bananas over this dessert!
Find the recipe here:
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Hey there, I'm Rosie - Welcome to my YouTube Cooking Channel. I love cooking, baking, and sharing my recipes. I'm a firm believer that cooking shouldn't be a chore, IT SHOULD BE FUN!!! Therefore, I'm here to share my fun, and easy recipes for everything including soul food favorites, old fashioned southern cuisine, restaurant copycat recipes, and your favorite comfort foods. Feel free to browse through my recipe collection and also come visit at to print out the recipes for FREE!
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No Bake Praline Cheesecake
This is my favorite holiday dessert and favorite dessert in general! Get the full recipe here:
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Pumpkin Cheesecake with Pecan Praline Sauce - Gemma's Bigger Bolder Baking Ep. 37
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Make creamy Pumpkin Cheesecake with a rich Pecan Praline Sauce!
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Hi Bold Bakers! It's finally pumpkin season and that means plenty of amazing pumpkin recipes on Bigger Bolder Baking. First up, is a soft and creamy Pumpkin Cheesecake topped with my gorgeous Pecan Praline Sauce. So let's get baking!
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FULL RECIPE LISTED BELOW
Pumpkin Cheesecake with Pecan Praline Sauce
INGREDIENTS
Crust:
1 ¾ Cups (7.5oz/ 200g) graham crackers smashed into crumbs
1/2 Cup (4oz/120g). butter, melted
Filling:
1 ½ lbs cream cheese (3x 8 oz packs), at room temperature
2 Cups (15oz/430g ) can pumpkin puree (not pumpkin pie filling)
3 eggs + 1 egg yolk
1 1/2 Cups (10 ½ oz/ 300g))sugar
2 tsp. pumpkin pie spice (recipe below)
2 tsp. vanilla extract
Pecan Praline Sauce
1 Cup (8oz/ 225g) Unsalted Butter
1 Cup (8oz/ 225g)Heavy Cream
1 Cup (8oz/ 225g)Dark Brown Sugar
1 Cup(100g/ 3 ½ oz) Chopped Toasted Pecans
1 pinch of salt
Whipped cream to serve
Pumpkin Pie Spice:
2 tsp Cinnamon
⅛ tsp Nutmeg
¼ tsp Ground Ginger
¼ tsp Ground Cloves
½ tsp Ground Allspice
mix all together to make pumpkin pie spice
METHOD
For crust:
Preheat oven to 425-degrees. In medium bowl, combine crumbs, sugar, pecans, and coconut. Add melted butter and mix until all crumbs become moist with butter. Press down flat into a 9-inch springform pan. Set Aside in the fridge.
For filling:
1. Beat cream cheese until smooth. on Medium speed slowly add the eggs and sugar until combined. Add the pumpkin puree, pie spice and vanilla. Beat together on High speed until well combined and thickened.
2. Pour into crust. Spread out evenly and place in oven for 15 minutes, then reduce heat to 350-degrees and bake for 55-60 minutes. It should have a slight giggle to it when it’s baked.
3. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours minimum. Preferrably overnight
For topping:
1. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, brown sugar and pecans; bring to a boil.
2. Reduce heat to low, Simmer until the sauce thickens, for about 5 minutes.
3. Take off the heat and set aside to cool.
4. Spoon over cheesecake and serve with whipped cream.
Enjoy this Big and Bold cheesecake!
How I make A Creamy Caramel & Pecan Cheesecake Recipe
If you ever wanted to give baking a cheesecake a try? This is your recipe. I take you step by step into how I make this delicious cheesecake. Not too sweet, not too dense. I think you will love it.
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#virtualkitchenwithlaura #caramelpecancheesecake #cheesecake
Crust
1 cup graham cracker crumbs about 7 crackers
¼ cup finally chopped pecans
3 tablespoons melted butter
2 tablespoons brown sugar
Cheesecake
3-8oz packages cream cheese
¾ cups sugar brown sugar
3 eggs slightly beaten
1 ½ teaspoons vanilla
1 tablespoon lemon juice
Pecan caramel
1 cup sugar
1 tablespoon water
½ stick butter
½ cup heavy cream
1 cup pecans
1 pinch sea salt
Oven 350°F cook for 1 hour. Turn oven off leave door ajar until cake is cool.
8” spring form pan LeCreuset
Graham cracker crumbs
Graham cracker cookies
Stand mixer
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Pot heavy bottom
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Thank you for watching. If you would like to help support this channel, I have a link here where you can donate. No amount is too small. All donations will be used to continue to bring you the best recipes I can. Thank you for watching, and your continued support paypal.me/VKWL
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