Pumpkin Praline Cheesecake with Maple Drizzle

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Indulge in the ultimate fall dessert with this luscious Pumpkin Praline Cheesecake with Maple Drizzle. This decadent treat is a delightful fusion of creamy pumpkin cheesecake, a buttery graham cracker crust, and a crunchy pecan praline topping, all finished with a rich maple syrup drizzle. Perfect for Thanksgiving gatherings, holiday parties, or cozy autumn evenings, this cheesecake is sure to be the star of any dessert table.

A Decadent Twist on Classic Pumpkin Cheesecake

Pumpkin cheesecake is a beloved fall favorite, but adding a praline topping and maple drizzle takes it to a whole new level of indulgence. The smooth, spiced pumpkin filling pairs beautifully with the caramelized crunch of the pecan praline, while the maple syrup adds a warm, rich sweetness that perfectly complements the other flavors.

This cheesecake isn’t just about taste—it’s a showstopper dessert that looks as impressive as it tastes. The vibrant orange of the pumpkin layer, contrasted with the golden praline topping and glossy maple drizzle, makes it an irresistible centerpiece for your dessert spread.

Whether you’re an experienced baker or trying cheesecake for the first time, this recipe is straightforward and rewarding. The combination of textures—creamy, crunchy, and silky smooth—ensures that every bite is a little piece of dessert heaven.

Ingredients for Pumpkin Praline Cheesecake with Maple Drizzle

To create this rich and flavorful dessert, you’ll need a blend of fresh ingredients that complement each other perfectly:

Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Pumpkin Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 cup sour cream

Pecan Praline Topping:

• 1 cup chopped pecans
• 1/2 cup light brown sugar
• 1/4 cup unsalted butter, melted
• 1/4 tsp salt

Maple Drizzle:

• 1/2 cup pure maple syrup
• 1 tbsp unsalted butter

How to Make Pumpkin Praline Cheesecake with Maple Drizzle

Creating this show-stopping dessert involves a few key steps to achieve the perfect texture and flavor:

Step 1:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.

Step 2:

Prepare the graham cracker crust by mixing the crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.

Step 3:

Make the cheesecake filling by beating the cream cheese and sugar until smooth. Add the pumpkin puree, eggs, vanilla, and spices, mixing until well combined. Stir in the sour cream for added creaminess.

Step 4:

Pour the filling over the cooled crust, smoothing the top with a spatula. Place the pan in a larger roasting pan and fill the outer pan with hot water to create a water bath. This helps prevent cracking.

Step 5:

Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Step 6:

While the cheesecake cools, prepare the praline topping by combining the pecans, brown sugar, melted butter, and salt.

Step 7:

Once the cheesecake has cooled, spread the praline topping evenly over the surface. Chill in the refrigerator for at least 4 hours or overnight.

Step 8:

Before serving, make the maple drizzle by warming the maple syrup and butter together until smooth. Drizzle generously over each slice for an extra burst of flavor.

How Long to Bake Pumpkin Cheesecake

The baking time for this cheesecake ensures a creamy texture without overbaking:

• Standard 9-inch Cheesecake: Bake for 60-70 minutes at 325°F (163°C).
• Mini Cheesecakes: If making individual cheesecakes, bake for 20-25 minutes.

You’ll know it’s done when the edges are set and the center is slightly jiggly. Cooling gradually in the oven helps prevent cracks.

How to Store Leftovers

Proper storage will keep your cheesecake fresh and delicious:

• Refrigerator: Cover with plastic wrap or store in an airtight container for up to 5 days.
• Freezer: Freeze slices individually wrapped in plastic and foil for up to 2 months. Thaw in the refrigerator before serving.

Tips for Perfect Pumpkin Praline Cheesecake

• Use Room Temperature Ingredients: This helps achieve a smooth, lump-free filling.
• Water Bath: Prevents cracking and ensures even baking.
• Don’t Overmix: Overmixing can incorporate too much air, causing cracks.
• Chill Thoroughly: Cheesecake needs time to set properly in the refrigerator.

Frequently Asked Questions

1. Can I use fresh pumpkin instead of canned?
   Yes, just ensure it’s pureed smoothly and has the same consistency as canned pumpkin.
2. Can I make this cheesecake ahead of time?
   Absolutely! It’s best made a day in advance to allow flavors to meld and the cheesecake to set properly.
3. How can I prevent cracks in my cheesecake?
   Use a water bath, avoid overmixing, and let it cool gradually in the oven.
4. Can I substitute pecans with other nuts?
   Yes, walnuts or almonds can be used for the praline topping.

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