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Pumpkin Cheesecake with Praline Sauce

Enjoy this yummy pumpkin cheese cake served with praline sauce – a delicious dessert treat.

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  • prep time 30 min
  • total time 7 hr 30 min
  • ingredients 19
  • servings 16
 

Ingredients

Crust

1
tablespoon butter, softened
1 1/4
cups finely chopped pecans
1/4
cup unseasoned dry bread crumbs
2
tablespoons granulated sugar
2
tablespoons butter, melted

Filling

4
packages (8 oz each) cream cheese, softened
1
cup packed brown sugar
2/3
cup granulated sugar
5
eggs
1/4
cup all-purpose flour
2
teaspoons pumpkin pie spice
1
can (15 oz) pumpkin (not pumpkin pie mix)
2
tablespoons brandy, if desired

Praline Sauce

1/2
cup packed brown sugar
1/4
cup water
1/4
cup butter
1
egg, beaten
1/4
cup chopped pecans
1/2
teaspoon vanilla

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease 9-inch springform pan with 1 tablespoon butter. In medium bowl, mix 1 1/4 cups pecans, the bread crumbs and 2 tablespoons granulated sugar. Drizzle melted butter over pecan mixture; toss to combine. Press into bottom and up side of pan; refrigerate.
  • 2 In large bowl, beat cream cheese until fluffy. Gradually beat in 1 cup brown sugar and 2/3 cup granulated sugar until smooth. Beat in 5 eggs, 1 at a time, until well blended. In small bowl, mix flour, pumpkin pie spice, pumpkin and brandy. Gradually add to cream cheese mixture; beat until smooth. Pour into crust.
  • 3 Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Turn oven off; let cheesecake stand in oven with door open at least 8 inches for 30 minutes. Remove from oven; cool to room temperature on cooling rack. Remove side of pan. Refrigerate overnight.
  • 4 In small saucepan, heat 1/2 cup brown sugar, the water and 1/4 cup butter to boiling over medium heat; boil 2 minutes. Gradually blend small amount of hot syrup into beaten egg. Return egg mixture to saucepan; cook over low heat 1 minute, stirring constantly. Remove from heat; stir in 1/4 cup pecans and the vanilla. Serve sauce slightly warm over each wedge of cheesecake.
  • 1 Heat oven to 350°F. Grease 9-inch springform pan with 1 tablespoon butter. In medium bowl, mix 1 1/4 cups pecans, the bread crumbs and 2 tablespoons granulated sugar. Drizzle melted butter over pecan mixture; toss to combine. Press into bottom and up side of pan; refrigerate.
  • 2 In large bowl, beat cream cheese until fluffy. Gradually beat in 1 cup brown sugar and 2/3 cup granulated sugar until smooth. Beat in 5 eggs, 1 at a time, until well blended. In small bowl, mix flour, pumpkin pie spice, pumpkin and brandy. Gradually add to cream cheese mixture; beat until smooth. Pour into crust.
  • 3 Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Turn oven off; let cheesecake stand in oven with door open at least 8 inches for 30 minutes. Remove from oven; cool to room temperature on cooling rack. Remove side of pan. Refrigerate overnight.
  • 4 In small saucepan, heat 1/2 cup brown sugar, the water and 1/4 cup butter to boiling over medium heat; boil 2 minutes. Gradually blend small amount of hot syrup into beaten egg. Return egg mixture to saucepan; cook over low heat 1 minute, stirring constantly. Remove from heat; stir in 1/4 cup pecans and the vanilla. Serve sauce slightly warm over each wedge of cheesecake.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
(
Calories from Fat
310),
% Daily Value
Total Fat
34g
34%
(Saturated Fat
17g,
17%
Trans Fat
1g
1%
),
Cholesterol
155mg
155%;
Sodium
250mg
250%;
Total Carbohydrate
38g
38%
(Dietary Fiber
2g
2%
  Sugars
32g
32%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
0%;
Calcium
10%;
Iron
10%;
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.