Imagine a dessert that captures the essence of fall in every single bite - creamy, light, and bursting with warm pumpkin spices that dance on your palate! This Light Pumpkin Praline Cheesecake isn't just another dessert; it's a culinary experience that transforms an ordinary evening into a gourmet celebration. With its perfect balance of rich cream cheese, smooth pumpkin puree, and crunchy pecan praline, this recipe promises to become your new seasonal obsession that will have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 cups cream cheese
- 1 cup pumpkin puree
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 cup pecans, chopped
Instructions
- Preheat your oven to 325°F (160°C). This will ensure that your cheesecake bakes evenly and sets properly.
- In a medium mixing bowl, combine 1 1/2 cups of graham cracker crumbs and 1/4 cup of melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Use the back of a measuring cup or your fingers to pack it down well.
- In a large mixing bowl, beat 2 cups of cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add 1 cup of pumpkin puree, 1 cup of sugar, 3 eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of cinnamon to the cream cheese. Beat on low speed until all ingredients are well combined and smooth, scraping down the sides of the bowl as necessary.
- Fold in 1/2 cup of chopped pecans gently into the pumpkin mixture using a spatula. This will add a delightful crunch to your cheesecake.
- Pour the pumpkin cheesecake filling over the prepared graham cracker crust in the springform pan, spreading it evenly with a spatula.
- Bake in the preheated oven for about 60 minutes, or until the center is set but still slightly jiggly. The edges should be firm and the top may have a slight golden color.
- Once done, turn off the oven and crack the oven door open. Allow the cheesecake to cool in the oven for about 1 hour. This gradual cooling helps prevent cracks in the cheesecake.
- After the cheesecake has cooled, remove it from the oven and let it cool completely at room temperature for an additional 30 minutes.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, to let the flavors meld and the cheesecake set properly.
- Before serving, you can garnish the cheesecake with additional chopped pecans or a dollop of whipped cream if desired. Slice into 8 servings and enjoy!
Tips
- Always use room temperature ingredients to ensure smooth, crack-free mixing.
- Don't overmix the cheesecake batter - this can introduce too much air and cause cracking.
- Use a water bath (place the springform pan in a larger pan with hot water) for even baking and moisture.
- Let the cheesecake cool gradually to prevent sudden temperature changes that cause cracks.
- Refrigerate for at least 4 hours, but overnight is even better for developing deep, rich flavors.
- Use a sharp, clean knife dipped in hot water when slicing for perfect, clean pieces.
- For extra indulgence, toast the pecans before adding them to enhance their nutty flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 32g
Protein: 9g
Fat: 26g
Saturated Fat: 14g
Cholesterol: 125mg
