This Pumpkin Cheesecake with Pecan Praline Sauce is the ultimate fall dessert, blending creamy richness with warm, spiced flavors. The velvety cheesecake, infused with pumpkin and cinnamon, pairs perfectly with a crunchy, buttery pecan topping. In just under two hours, you’ll create a showstopper that’s as indulgent as it is comforting.

Every bite offers a symphony of textures—smooth cheesecake, tender pumpkin, and a luscious praline sauce with a satisfying crunch. The caramel-like sweetness of the sauce complements the earthy pumpkin, making it a treat for all your senses. Perfect for gatherings or cozy nights in, this dessert is sure to become a seasonal favorite.

Ingredients for Pumpkin Cheesecake With Pecan Praline Sauce

Cookie Crust:
1 ¾ cups (7.5 oz/ 200 g) Graham cracker crumbs (smash crackers into crumbs)
½ cup (4 oz/120 g) butter, melted
Pumpkin Cheesecake Batter:
3 cups (1 ½ lbs/675 g) cream cheese, softened (room temperature)
2 cups (15 oz/420 g/ 1 can) pumpkin puree (not pumpkin pie filling)
3 large eggs + 1 egg yolk
1 ½ cups (10 ½ oz/ 300 g) granulated sugar
2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
Pecan Praline Sauce:
½ cup (4 oz/ 115 g) butter
½ cup (4 fl oz/ 120 ml) heavy cream
½ cup (4 oz/ 115 g) dark brown sugar
½ cup (3 ½ oz/100 g) pecans, toasted and chopped
1/16 teaspoon salt
Whipped cream (for serving)

Step-by-Step Instructions

Make the Cookie Crust: In a medium bowl, combine graham cracker crumbs with melted butter. Mix until all crumbs are moist. Press the mixture flat into a 9-inch springform pan. Set aside in the fridge.
Preheat the Oven: Preheat your oven to 425°F (220°C).
Make the Pumpkin Cheesecake Batter: In a stand mixer or using an electric hand mixer, beat the cream cheese on medium speed until smooth. Slowly add the eggs and sugar, mixing until combined. Add the pumpkin puree, pumpkin pie spice, and vanilla extract. Continue beating until the batter is well combined and thickened.
Bake the Cheesecake: Pour the batter into the prepared crust and spread evenly. Bake at 425°F (220°C) for 15 minutes, then reduce the heat to 350°F (180°C) and bake for 55 to 60 minutes. The cheesecake should have a slight jiggle in the center when done.
Cool and Chill: Remove the cheesecake from the oven and let it cool at room temperature for about 45 minutes. Once cooled, cover and refrigerate for at least 6 hours, preferably overnight, to fully set.
Make the Pecan Praline Sauce: In a heavy saucepan over medium-low heat, stir together butter, heavy cream, brown sugar, and pecans. Bring to a simmer, then reduce the heat to low. Simmer until the sauce thickens, about 5 minutes. Remove from heat and let cool.
Serve: When ready to serve, spoon the pecan praline sauce over the cheesecake and add a dollop of whipped cream. Store any leftovers covered in the fridge for up to 4 days.

Perfect Pairings: Sauce and Topping Ideas

While the pecan praline sauce is a star on its own, consider adding a dollop of whipped cream or a sprinkle of cinnamon for extra flair. For a fruity twist, drizzle with caramel apple sauce or serve with a side of spiced cranberry compote. These additions complement the rich pumpkin flavor beautifully.

Serve It Right: Presentation Tips

For a stunning presentation, slice the cheesecake with a warm knife (dipped in hot water and wiped dry) to ensure clean edges. Drizzle the pecan praline sauce in a zigzag pattern over each slice and garnish with a few toasted pecan halves. Serve on a chilled plate to keep the cheesecake firm and refreshing.

Make It Ahead: Storage and Reheating

This cheesecake is perfect for prepping ahead! Store it covered in the fridge for up to 4 days. If you’d like to freeze it, wrap it tightly in plastic wrap and aluminum foil, then thaw overnight in the fridge before serving. The pecan praline sauce can be stored separately in an airtight container and gently reheated on the stove or in the microwave.

Mix It Up: Recipe Variations

For a gluten-free version, swap the graham crackers for gluten-free cookie crumbs. If you’re not a fan of pecans, try using walnuts or almonds in the sauce. For a lighter option, replace the heavy cream in the sauce with coconut milk and use a sugar substitute like monk fruit sweetener.

Time-Saving Hacks

To save time, prepare the cookie crust and cheesecake batter the night before, then bake it fresh the next day. You can also make the pecan praline sauce in advance and reheat it when ready to serve. Using a food processor to crush the graham crackers and mix the crust will speed up prep work significantly.