Pumpkin Praline Cheesecake

A decadent Pumpkin Praline Cheesecake recipe with a buttery graham cracker crust, a rich and creamy classic pumpkin cheesecake filling, and a delicious pecan praline glazed topping. This pumpkin cheesecake will rival your trusted family's secret pumpkin pie and pecan pie recipe this Thanksgiving and Christmas holiday season.

Course Dessert

Cuisine American

Keyword candied pecan frosting, pecan praline glaze, pumpkin cake, pumpkin cheesecake

Prep Time 15

Cook Time 2 5

Resting Time 55

Total Time 3 15

Servings

Calories 569kcal

Author Jessica (swankyrecipes.com)

Ingredients

CRUST

2¼ cups graham cracker crumbs
10 tbsp butter, melted
4 tbsp light brown sugar, packed
1½ tsp ground cinnamon

PUMPKIN CHEESECAKE FILLING

24 oz. full-fat cream cheese, room temperature
¾ cup granulated sugar
½ cup light brown sugar, packed
7 tbsp all-purpose flour
15 oz canned pumpkin puree
¼ cup full-fat sour cream
3½ tsp pumpkin pie spice
½ tbsp vanilla extract
½ tbsp praline extract flavoring
2 tbsp Tony Chachere's Praline Honey Ham Injectable Marinade
4 large eggs, room temperature

PRALINE TOPPING

2 tbsp butter
¾ cup Tony Chachere's Praline Honey Ham Injectable Marinade
½ tsp baking soda
2 tsp praline extract
¾ cup whole pecans

US Customary - Metric

Instructions

Preheat oven to 325°F. Cut a circle in the shape of the bottom of a 9-inch springform pan using parchment paper. Lightly grease both sides of paper and place in the bottom of the pan.
Combine crust ingredients and mix until moist. Firmly press crust mixture into bottom of pan and up the sides. Bake crust for 15 minutes. Set aside to cool.
Reduce oven to 300°F. Using heavy-duty aluminum foil, wrap the pan sides and bottom well in multiple layers of foil to ensure no water will get in the pan from the water bath.
In a bowl fit with a mixer, mix together on LOW the cream cheese, sugars, and flour until well combined, scraping down the sides of the bowl as needed.
On LOW, mix in the pumpkin, sour cream, extracts, Tony Chachere's Praline Honey Ham Injectable Marinade, and pumpkin pie spice. Mix until well combined.
On LOW, add eggs one at a time, scraping down the sides of the bowl as needed until eggs are well combined.
Pour cheesecake filling into baked crust pan. Evenly spread filling with a spatula then tightly cover the top of the pan with foil.
Place cheesecake pan into a larger oven-safe pan with tall sides. Fill the empty pan with hot water covering about halfway up the sides of the cheesecake pan, making sure the water is well below the foil top. The water bath will help to prevent cracking.
Bake for 1 hour and 50 minutes.
Turn off the oven and let the cheesecake sit in the oven for 35 minutes with the door closed. Do not open oven door to peek inside.
Slightly open oven door and leave cheesecake inside; 20 minutes.
Remove cheesecake from oven. Cheesecake will slightly wiggle. Gently run a knife around the edges of the cake then cover with foil. Chill in the refrigerator until firm; about 6 hours or overnight.
In a medium saucepan over medium heat, melt butter and Tony Chachere's Praline Honey Ham Injectable Marinade. Bring to a boil.
Cook until mixture reaches 230°F and sauce is thickened; about 8 minutes. Remove from heat.
Stir in praline flavoring extract. Reserve and set aside ¼ cup of praline glaze. Stir baking soda into the remaining saucepan of glaze.
Quickly pour praline glaze over the top of cheesecake, spreading evenly with a spatula.
Pour pecans into reserved glaze and coat well. Place glazed pecans on top of cheesecake.
Cover and refrigerate cheesecake until ready to serve.

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