Pumpkin Cheesecake with Pecan Praline Sauce | Holiday Dessert Recipe

It’s that time of year again—time to start thinking about holiday baking. While Parisian bakery windows fill with Bûches de Noël and markets pile high with oysters, there’s one dessert that’s hard to find in France: pumpkin cheesecake. This Pumpkin Cheesecake with Pecan Praline Sauce brings together everything I love about fall baking. A buttery graham cracker crust, a silky cream cheese and pumpkin filling spiced with cinnamon, ginger, nutmeg, and cloves, and a rich brown sugar-pecan praline sauce laced with bourbon. Every element works in perfect harmony—the tangy cheesecake balances the sweet, nutty sauce, while the toasted pecans add irresistible crunch. Whether you’re hosting Thanksgiving, planning a holiday dinner party, or simply craving a show-stopping dessert, this pumpkin cheesecake delivers. For more holiday dessert inspiration, try our Pumpkin Cheesecake with Pecan Praline Sauce or this Pumpkin Ravioli with Sage Brown Butter.

Why This Pumpkin Cheesecake with Pecan Praline Sauce Works

This Pumpkin Cheesecake with Pecan Praline Sauce is the ultimate fall dessert. The creamy, spiced pumpkin filling sits atop a buttery graham cracker crust, and the whole thing is topped with a luscious brown sugar-pecan praline sauce that’s spiked with bourbon. Unlike some pumpkin desserts that can be heavy, this cheesecake strikes the perfect balance—rich but not overwhelming, sweet but not cloying. The praline sauce is decidedly on the sweet side, but that didn’t stop me from dipping my spoon into it over and over again. And the toasted pecans? Roasting any nut improves it by at least 99%, so don’t skip that step. For another show-stopping holiday dessert, try our Pumpkin Cheesecake or this Carrot Cake Bars with Cheesecake Swirl.

Ingredients for Pumpkin Cheesecake with Pecan Praline Sauce

This Pumpkin Cheesecake with Pecan Praline Sauce uses simple, high-quality ingredients. Here’s what you’ll need:

For the Graham Cracker Crust:

• 1½ cups (180g) graham cracker crumbs
• 4 tablespoons (60g) unsalted butter, melted
• 2 tablespoons sugar
• ¼ teaspoon ground cinnamon

For the Pumpkin Cheesecake Filling:

• 3 (8-ounce/680g total) packages cream cheese, at room temperature
• 1¼ cups (250g) sugar
• Grated zest of 1 lemon (preferably organic)
• 4 large eggs, at room temperature
• 1 (15-ounce/425g) can pumpkin puree (not pumpkin pie filling)
• ½ cup (125g) sour cream or whole milk yogurt
• 1 tablespoon cornstarch (or 2 tablespoons flour)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¾ teaspoon ground dried ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• Pinch of salt

For the Pecan Praline Sauce:

• ¾ cup (105g) packed light or dark brown sugar
• ½ cup (125ml) heavy cream
• 6 tablespoons (85g) unsalted butter
• ¼ cup (60ml) maple syrup
• ½ teaspoon kosher or sea salt
• ¼ cup (60ml) bourbon
• 1½ cups (160g) pecans, toasted and coarsely chopped
• ½ teaspoon vanilla extract

If you’re outside the US, you can use speculoos cookies instead of graham crackers for the crust. If you go that route, reduce the butter in the crust by about 20% since speculoos cookies tend to be more buttery. For more baking tips, check out our Homemade Lotus Cookies Recipe or this Shortbread Recipe.

How to Make the Graham Cracker Crust

The crust for this Pumpkin Cheesecake with Pecan Praline Sauce comes together in minutes. Here’s how:

1. In a medium bowl, mix the graham cracker crumbs with the melted butter, sugar, and cinnamon until the crumbs are thoroughly moistened.
2. Grease a 9-inch (23cm) springform pan.
3. Press the crumb mixture evenly over the bottom of the pan. Use the bottom of a measuring cup to press firmly.
4. Place the pan in the refrigerator while you preheat the oven.
5. Preheat the oven to 350°F (180°C). Bake the crust until it feels firm in the center, 10 to 12 minutes.
6. Let cool completely on a wire rack. Reduce the oven temperature to 325°F (165°C).

How to Make the Pumpkin Cheesecake Filling

The filling for this Pumpkin Cheesecake with Pecan Praline Sauce is silky, creamy, and perfectly spiced. Follow these steps:

1. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the cream cheese, sugar, and lemon zest until smooth and creamy.
2. Add the eggs one at a time, beating well after each addition. Stop the mixer between each addition to scrape down the sides of the bowl.
3. Add the pumpkin puree, sour cream, cornstarch (or flour), vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Mix until just combined—don’t overmix.
4. Line the outside of the springform pan with heavy-duty aluminum foil, making sure it reaches all the way up the sides. If you need to use multiple pieces, triple-wrap to prevent leakage.
5. Pour the filling into the prepared crust and smooth the top with a spatula.

The Water Bath Method

A water bath is essential for this Pumpkin Cheesecake with Pecan Praline Sauce. It ensures gentle, even baking and prevents cracks. Here’s how to do it:

1. Place the foil-wrapped springform pan in a larger pan, such as a roasting pan or casserole dish.
2. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan.
3. Carefully transfer the pans to the oven. Bake at 325°F (165°C) until the center looks just firm but not soggy when you gently shake the pan.
4. Start checking at 50 minutes. The cheesecake typically takes 50 minutes to 1 hour, but can take up to 1 hour and 15 minutes.
5. Remove the cake from the oven, then carefully lift the springform pan out of the water bath.
6. Let cool completely on a wire rack.
7. Refrigerate for at least 4 hours (preferably overnight) before serving.

How to Make Pecan Praline Sauce

The pecan praline sauce is what takes this Pumpkin Cheesecake with Pecan Praline Sauce over the top. I can’t imagine this cheesecake being served without it. (Although I could imagine eating the sauce without the cheesecake!)

1. Toast the pecans: Spread the pecans on a baking sheet and toast in a 350°F oven for 8-10 minutes until fragrant. Let cool, then coarsely chop.
2. In a medium saucepan over medium-high heat, combine the brown sugar, heavy cream, butter, maple syrup, and salt.
3. Bring to a boil, stirring often. Let cook for 1 minute without stirring.
4. Remove from heat and stir in the bourbon, toasted pecans, and vanilla extract.
5. Let cool slightly before serving. The sauce will thicken as it cools.

If the sauce becomes too thick when left to stand, you can thin it with a splash of milk or water. For more sauce recipes, try our Easy Hollandaise Sauce or this Simple Lemon Vinaigrette.

Storage & Make-Ahead Tips

This Pumpkin Cheesecake with Pecan Praline Sauce is perfect for making ahead, which is a lifesaver during the busy holiday season.

Make-Ahead Crust: The baked or unbaked crust can be made up to three days in advance. Store a baked crust at room temperature; store an unbaked crust in the refrigerator. The crust can also be frozen for 2-3 months.

Make-Ahead Cheesecake: The baked cheesecake will keep in the refrigerator for up to 4 days. In fact, the flavor improves after a day or two as the spices meld.

Make-Ahead Sauce: The pecan praline sauce can be made up to a week in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.

Freezing: The baked cheesecake (without sauce) can be frozen for up to 2 months. Wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving.

To serve: Run a sharp knife around the outside of the cheesecake to release it from the springform pan, then remove the sides of the pan. Dip the knife in warm water and wipe it dry between cuts for clean slices. Serve with a spoonful of warm praline sauce poured over each slice. For more make-ahead desserts, try our No-Bake Chocolate Peanut Butter Bars or this Ricotta Cheesecake Bars.

Frequently Asked Questions

This Pumpkin Cheesecake with Pecan Praline Sauce is the ultimate holiday showstopper—creamy, spiced, nutty, and utterly irresistible. For more trusted cheesecake recipes, visit Serious Eats’ pumpkin cheesecake guide. Leave a comment below and let me know how this recipe turned out for you!

More Holiday Desserts You’ll Love

Pumpkin Cheesecake with Pecan Praline Sauce | Carrot Cake Bars with Cheesecake Swirl | Pumpkin Ravioli with Sage Brown Butter | No-Bake Chocolate Peanut Butter Bars | Easy Honey Glazed Ham