Hands-on Time
25 Mins
Total Time
11 Hours 32 Mins
Makes 12 servings

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

How to Make It

Step 1

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.

Step 2

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.)

Step 3

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.

Step 4

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.

Step 5

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.

Ratings & Reviews

RebekahMcLeod's Review

November 20, 2013
I read the reviews before making it this past weekend and decided to add 1tsp each of cinnamon and nutmeg. Delicious. Next time I'm making a pumpkin cheesecake, thus is the recipe I'll use!

kellyeneely's Review

November 27, 2013
I made this a couple of weekends ago and it was definitely a hit. I did however add pumpkin pie spice to give it a little more flavour and used cinnamon graham crackers for the crust. I also cut out some of the sugar in the praline topping and added pecans to it while it was hot. Then I spread it on top of the cake. Delicious!!! Even my picky eaters ate it.

lailadawson's Review

November 26, 2013
This will be the fourth year in a row I have made this for Thanksgiving! I follow the exact recipe, and it's a HUGE hit in our household! :)

rlwood1964's Review

November 21, 2012
I made for Thanksgiving last year and everyone loved it. Making it again this year.

pjudge's Review

April 06, 2012
I made this for Thanksgiving last November - it was the first time ever that a dessert was not just eaten, but gone after dinner! I was supposed to make carrot cake to take to Easter dinner and my husband wants me to make this again instead - it's that good!

batbear84's Review

November 23, 2012
Absolutely delicious. I don't think it's bland at all, but pumpkin taste is subdued. Very creamy. I made it for Thanksgiving and it was a hit. Will definitely be a go to dessert for the holidays.

LisaHeffner's Review

November 26, 2011
Very good recipe but I needed to modify the recipe to bring out the pumpkin flavor. I added an extra 1/2 cup of pumpkin, 1/2 cup sugar, and 2 t pumpkin pie spice. I didn't have any trouble cutting through the caramel topping. It had a lovely praline-like consistency. The consistency of the cheesecake was nice and creamy. It was a nice change from the typical pumpkin pie.

kellyconn77's Review

October 21, 2013

LynnHalverson's Review

November 02, 2011
I made this for company the day after I got my magazine. It was a huge hit!

Kathie201's Review

November 24, 2011
I made this for Thanksgiving and it was incredible! Rave reviews from everyone! I didn't find it bland at all! I did make it in a 10 inch pan and it worked perfectly. This has now become a staple for my Thanksgiving dessert table.