Food writer, recipe developer, previous client (and hotel barge enthusiast!) Chef Dennis is back with a delicious pumpkin praline cheesecake recipe – perfect for the holiday season…
Chef Dennis' Pumpkin Praline Cheesecake
For the crust
- 20 digestive biscuits or graham crackers
- 6 tablespoons (86g) butter – melted
- Crush the digestives or crackers in a mixing bowl, until it makes a fine crumb
- Add the melted butter and mix together to form the crust
- Grab a 9-inch springform cake tin / pan and firmly press the bottom and up the side by around 1-2 inches high
- Place on the centre rack of a preheated 350°F / 180°C oven (with baking beads if you have them) for about 15 minutes, until firm. Remove from oven and allow to cool.
For the pumpkin cheesecake mixture
- 32 ounces (907g) cream cheese softened
- 1½ cup (128g) light brown sugar firmly packed
- 3 tbsp (43g) flour
- 2 tsp (28g) cinnamon
- 2 tsp (28g) allspice
- 1 tsp (12g) vanilla extract
- ¾ tsp (2g) salt
- 5 large eggs
- 16 ounces (454g) solid pack pumpkin (not pumpkin pie mix)
- Beat the cream cheese until smooth
- Slowly add in the brown sugar, ensuring you scrape down the sides of bowl
- Add the flour, cinnamon, allspice, salt, eggs, vanilla and pumpkin. Mix for 2 -3 minutes until well blended and smooth
- Pour the cheesecake mixture into prepared crust and place in a preheated 350°F / 180°C oven for one hour
- After an hour, turn off the oven and leave the cheesecake in the oven for one additional hour (without opening the door!)
- Remove the cheesecake from the oven after the hour, and allow to cool completely on wire rack
- Place the cheesecake in the refrigerator to chill for at least 4 hours (although overnight is best).
For the praline topping
- 8 ounces (227g) chopped pecans
- ⅓ cup (43g) dark brown sugar
- 1 tbsp (14g) corn syrup
- 1 tbsp (14g) bourbon or vanilla extract
- 3 tbsp (43g) dulce de leche or caramel sauce
- After the cheesecake has completely chilled begin making the praline topping
- In a sauté pan or sauce pan add brown sugar, and corn syrup, heat until the corn syrup is well blended into the sugar
- Add in the pecans and let the mixture brown slightly
- Add the dulce de leche (or caramel) to the pan and continue to simmer until thickened
- Pour the mixture on the top of the cheesecake spreading it evenly. Return the cheesecake to the refrigerator to allow the praline to cool and harden
- Serve with fresh whipped cream and enjoy!
Want more of Chef Dennis' Recipes?
Try your hand at another of Chef Dennis’ Thanksgiving dishes, with this delicious Chef Dennis’ Chocolate Bourbon Pecan Pie recipe.
About Chef Dennis
A huge fan of luxury barge cruising, we’re delighted to have welcomed Chef Dennis and his partner Lisa aboard a number of times over the years. As a keen Travel Blogger, Chef Dennis finds recipe inspiration on his travels across the globe. For the chance to enjoy more of his fantastic creations, such as this indulgent chocolate bourbon pecan pie recipe – subscribe to the Ask Chef Dennis newsletter >
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