Rating: 4.5 stars
64 Ratings
  • 1 star values: 5
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 10
  • 5 star values: 45

Test Kitchen Professional Pam Lolley combined the flavors of three holiday favorites--pumpkin pie, pecan pie, and cheesecake-- to create this luscious holiday dessert.

Recipe by Southern Living November 2011

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Read the full recipe after the video.

Recipe Summary

hands-on:
25 mins
total:
11 hrs 32 mins
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.

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  • Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)

  • Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.

  • Remove sides and bottom of pan, and transfer cheesecake to a serving plate. Prepare Praline Topping; immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge. Garnish, if desired.

  • Try This Twist! Sweet Potato-Pecan Cheesecake: Substitute 1 1/2 cups mashed, cooked sweet potatoes for canned pumpkin. Proceed with recipe as directed, baking 1 hour or until almost set.

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