Use what the world gives you, and in October it’s pumpkins! Inspired by the rustic simplicity of Basque cheesecake, this Pumpkin Praline Cheesecake is a new favorite of mine. Spiced with cinnamon, ginger, and nutmeg, and topped with a crunchy pecan, pepita, and sesame praline, it’s a dessert that feels both familiar and fresh. It has a great balance of tangy cream cheese and sweet pumpkin, and a dynamic contrast in textures between the velvety cheesecake and crunchy caramel praline top.

While it’s a natural fit for fall, don’t be surprised if it finds a place on your Thanksgiving table, as it will on mine. I love offering a dessert buffet with our traditional maple apple pie and chocolate walnut tart, alongside new favorites like this one.

Printable PDF of this recipe here.

Makes one 9-inch cake; Serves 6-8

Cheesecake

24 oz cream cheese, room temperature

1¼ cups granulated sugar

¼ cup brown sugar

1 (15 oz) can of pumpkin puree

1 cup plain kefir (or buttermilk)

1 Tbsp vanilla extract

¼ cup unbleached all-purpose flour

1 tsp ground cinnamon

¾ tsp ground ginger

¼ tsp ground nutmeg

¼ cup kosher salt

4 eggs

Praline Sauce

½ cup granulated sugar

½ cup water

½ cup heavy cream

⅓ cup pecans, toasted and coarsely chopped

2 Tbsp pepitas (pumpkin seeds), toasted

1 Tbsp sesame seeds, toasted

¼ tsp kosher salt

Cheesecake  

Preheat the oven to 400°F. Line a 9-inch x 3-inch cake pan with two pieces of parchment paper, allowing the ends to extend above the sides of the pan. Set aside. 

In the bowl of a stand mixer, combine cream cheese, granulated sugar, and brown sugar using the paddle attachment. Mix for 3 to 4 minutes. 

In a medium bowl, combine the pumpkin puree, kefir and vanilla extract. Set aside. 

In another medium bowl, combine flour, cinnamon, ginger, nutmeg, and salt. Add this to the pumpkin mixture and stir well. 

Add the seasoned pumpkin mixture to the stand mixer and combine for 1 minute. Scrape down the sides to incorporate all the ingredients. 

Add eggs one at a time, mixing on medium-low speed, let each egg fully incorporate before adding the next. 

Pour the batter into the prepared cake pan and place it on a rimmed baking sheet. Bake on the center rack for 55 to 60 minutes, until the top is deeply browned and the center is set. 

Cool at room temperature for 30 minutes, then refrigerate for another 30 minutes to allow the filling to set. Cover the cake with plastic wrap, invert onto a flat plate, remove the parchment, and invert again onto a presentation plate. 

Praline Sauce

While the cheesecake chills, make the praline sauce. Combine sugar and water in a small saucepan over medium heat until the sugar dissolves. Brush down the sides of the pan with a water-dampened pastry brush to prevent crystals from forming. 

Once the sugar starts to turn golden brown, swirl the pan gently to ensure even browning. Add the heavy cream — expect a burst of steam — and wait for it to subside before whisking the sauce together. 

Stir in the pecans, pepitas, sesame seeds, and salt. 

Pour the sauce over the center of the cheesecake and chill before serving to set the praline. 

Serving

This cheesecake is best served chilled and topped with a dollop of lightly sweetened whipped cream. Since it will keep for up to a week in the refrigerator, it’s a great make-ahead dessert for when guests are coming to dinner.