Burnt Pumpkin Cheesecake with Pecan Praline Sauce 🎃🥧🌰

A decadent autumn dessert featuring creamy pumpkin cheesecake with a caramelized burnt top, finished with a sweet and nutty pecan praline sauce.

Ingredients

For the Cheesecake

• 1 1/2 cups graham cracker crumbs (or gluten-free crumbs)
• 1/4 cup brown sugar
• 1/2 cup melted butter (or dairy-free butter)
• 3 (8 oz) packages cream cheese, softened (or vegan cream cheese)
• 1 cup pumpkin puree
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves (optional)
• 3 large eggs (or flax eggs)
• 1/2 cup heavy cream (or coconut cream)

For the Pecan Praline Sauce

• 1/2 cup brown sugar
• 1/4 cup butter (or vegan butter)
• 1/4 cup heavy cream (or coconut cream)
• 1/2 tsp vanilla extract
• 1/2 cup pecans, chopped

Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (165°C).
2. Mix graham cracker crumbs and brown sugar in a bowl. Stir in melted butter until evenly coated.
3. Press mixture into bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.

Step 2: Make the Cheesecake Filling

1. Beat cream cheese until smooth.
2. Add pumpkin puree, sugar, vanilla, cinnamon, ginger, nutmeg, and cloves. Mix until smooth.
3. Add eggs one at a time, beating well. Mix in heavy cream.
4. Pour filling into cooled crust.

Step 3: Bake the Cheesecake

1. Bake 55–65 minutes, until center is set but slightly jiggly. Top should have burnt areas.
2. Turn off oven, leave cheesecake inside with door ajar for 1 hour.
3. Cool to room temperature, then refrigerate at least 4 hours or overnight.

Step 4: Make the Pecan Praline Sauce

1. Melt brown sugar and butter in a saucepan over medium heat, stirring constantly.
2. Add cream and bring to a gentle simmer for 3–5 minutes until slightly thickened.
3. Stir in vanilla and chopped pecans. Remove from heat and cool slightly.

Step 5: Serve

1. Drizzle pecan praline sauce over cooled cheesecake before serving.
2. Slice and enjoy the creamy, spiced cheesecake with nutty praline topping.

Tips

• Vegan Option: Use vegan cream cheese, coconut cream, and flax eggs.
• Make Ahead: Cheesecake and sauce can be prepared a day in advance.
• Texture: Bake longer for a firmer cheesecake, but avoid overbaking.

Details

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: ~7 hours (including cooling)
• Servings: 10–12 slices

✨ A show-stopping dessert for fall gatherings, festive occasions, or simply indulging in creamy, nutty bliss!