How To make Light Pumpkin Praline Cheesecake

Amazing Pecan Pie Cheesecake Recipe

Welcomed wherever you take it, this Pecan Pie Cheesecake is a potluck and holiday favorite that never fails to impress! This crowd-pleasing dessert features a buttery caramel pecan topping over a decadent cheesecake base on a graham cracker crust. It’s so simple but delicious. It might be the perfect Thanksgiving dessert recipe but in my opinion it's delicious all year round!

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No-Bake Pumpkin Cheesecake Recipe

No-Bake Pumpkin Cheesecake - the perfect cheesecake for the fall, thanksgiving and holiday season. This cake is so creamy, light and delicious, a must try recipe.

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More Cheesecake Recipes:
Chocolate Cheesecake:
No Bake Mango Cheesecake:
No-Bake Nutella Cheesecake:
No-Bake Strawberry Cheesecake:
Peanut Butter Cheesecake:



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Ingredients:
For the crust:
200g (7oz) biscuits
1/3 cup + 1 tsp (80g) butter, melted
For the filling:
2 cups (450g) Cream cheese, room temperature
3/4 can (320g) pumpkin puree – canned or homemade, unsweetened
3/4 can (10.5oz/300g) sweetened condensed milk
2/3 cup (160ml) Heavy cream
1 teaspoon vanilla extract
10g Gelatin powder + 50ml cold water
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Directions:
1. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. In a small bowl stir gelatin powder and water. Let bloom for 10-15 minutes.
3. In a large bowl beat cream cheese and sweetened condensed milk until soft and smooth. Add pumpkin puree, spices and beat until combined and smooth. Add vanilla extract, heavy cream and beat to soft peaks, 2-3 minutes.
4. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
5. Pour into the springform pan, spread evenly and refrigerate overnight.
6. Decorate with whipped cream (optional).


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Pumpkin Praline Cheesecake | Thanksgiving Dessert

We’re in the 11th hour for Thanksgiving preparations. And if you haven’t figured out what you want for dessert, consider this amazingly decadent pumpkin cheesecake. Topped with pralines, it is dessert worthy to end a Thanksgiving feast.

Pumpkin-Praline Cheesecake 45 gingersnap cookies, finely crushed 6 tablespoons, 85g, butter, melted 32 ozs., 907g, cream cheese, softened 1 cup, 244g, packed brown sugar 3 tablespoons, 22g, flour 2 teaspoons ground cinnamon 1½ teaspoon ground ginger 1 teaspoon ground allspice 1 teaspoon, 5ml, vanilla extract ¾ teaspoon salt 4 large eggs, 200g 16 ozs, 454g, pumpkin purée ⅓ cup, 165g, sugar 3 tablespoons, 45ml, water 1 cup, 120g, pecans, chopped 1 tablespoon, 15ml, light corn syrup

Pulverize the gingersnap cookies to fine crumbs. Pour the crumbs into a 9-inch springform pan. Add the melted butter and combine with your hands. Press the crumbs over the bottom and up the sides of the pan. Place the pan on a baking sheet and set aside. Preheat the oven to 350°F, 180°C, gas mark 4 without the convection fan.

In a large mixing bowl, beat the cream cheese until smooth. Add the brown sugar and beat to thoroughly combine. Add the flour, cinnamon, ginger, allspice, salt and pumpkin to the bowl and turn the mixer on low. Add the eggs, one at a time, then add the vanilla. Beat the mixture on medium for 3 minutes, occasionally scraping sides. Pour the filling into the crust and bake the cheesecake for 1 hour. Turn off the oven and leave the cheesecake in the oven for an additional hour. Allow the cheesecake to cool to room temp the refrigerate for at least 6 hours or overnight.

In a 1-quart saucepan, dissolve the sugar and water over medium heat. Once the mixture begins to boil, stop stirring. After about 6 minutes, or when the syrup becomes golden and thick, turn off the heat and stir in the chopped pecans. Quickly pour the mixture onto a non-stick foil lined baking sheet and spread as thin as possible. The mixture will be very sticky. Allow to cool completely then chop into small pieces. Store in an airtight container until you are ready to serve.

Carefully spread a tablespoon of light corn syrup over the top of the cheesecake and top with the chopped pralines. Refrigerate leftovers.

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How To Make Pumpkin Praline Cheesecake

This is the perfect Thanksgiving dessert! It's so easy a beginning baker can make it. Enjoy!