February 27, 2014

pumpkin cheesecake 4Our daughter was born on a Friday. One week later, we brought this delicious cheesecake to share with friends as we enjoyed a Thanksgiving feast together. That should give you some idea of just how doable this cake really is; a first-time nursing mother with a 1-week old was able to throw this together and bring it to a dinner!

pumpkin cheesecake 1

It started with a big can of LIBBY’S® Easy Pumpkin Pie Mix. I saw it at the grocery store thinking it was a big can of pure pumpkin, and was miffed when I realized my mistake at home. I’m not a big pumpkin pie fan, so I went online in search of another way to use up this can of mix, and came across this recipe. The recipe looked very doable and the photo convinced me it couldn’t taste terrible, and I was right. The pumpkin and cheesecake melded perfectly with the taste of Thanksgiving, and the pecan praline topping added a sweet crunchy touch.


Pumpkin Praline Cheesecake
Taken from verybestbaking.com






  1. Preheat oven to 350ºF.
  2. Make the crust: Combine graham cracker crumbs and sugar in large bowl. Stir in butter. Press onto bottom and 1 inch up side of 9-inch springform pan.
  3. Make praline: by combining nuts, brown sugar, and water in a bowl. Reserve 3/4 cups of this praline mixture for topping later. Sprinkle the remaining praline mixture over crumbs in pan.
  4. Bake for 8 minutes or until lightly browned. Cool on wire rack for 10 minutes.
  5. Make the cheesecake: Beat cream cheese until fluffy, then add brown sugar, cornstarch, and cinnamon in the same bowl. Beat until combined. Beat in eggs. Beat in pumpkin pie mix. Spoon over cooled praline and crust.
  6. Bake for an additional 50-60 minutes or until edge is set but center still moves slightly. At this point, sprinkle the top with the reserved 3/4 cup of praline mixture.
  7. Bake for an additional 10-15 minutes or until the center is set. Run knife around edge of cheesecake. Cool in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan and serve.

4 responses to “Easy Pumpkin Praline Cheesecake Recipe”

  1. Sharon A Hartman says:

    Could you use 2- 8oz pkgs. of cream cheese and if so what other ingredients would need to be altered?

  2. Sharon A Hartman says:

    Thank you for your suggestions. The reason I asked was I have looked at several different pumpkin cheesecake recipes, and the difference in yours is I could use the easy pie mix, which is what I wanted to use. The other recipes used plain pureed pumpkin and 2 or 3 packages of cream cheese. They are delicious but your recipe is easier and have all the ingredients plus. I’m just not sure what would be different if you added an extra cream cheese.
    Thanks again for your attention.
    Happy Thanksgiving

    • joellen says:

      I’m guessing having less cream cheese allows the pumpkin and spice flavors to shine more, but the texture may not be as firm as other cheesecakes. I haven’t tried with more cream cheese, so I can’t be sure. If you do try it out, let me know what you think!