Pumpkin Bread Cheesecake with Pecan Praline Topping is a fall baking masterpiece for those of you who want to go all out! This pumpkin cake with a cheesecake layer is the ultimate Thanksgiving dessert to share with your friends and family!
Pumpkin Bread Cheesecake with Pecans and Praline
Pumpkin Bread Cheesecake with Pecan Praline Topping is an easy dessert recipe for holiday season, especially Thanksgiving and Christmas! Cheesecake, pecan and pumpkin desserts are traditional desserts, often served during the holidays. This year you can make a fun twist on classics and turn them into one delicious and festive combo- Pumpkin Bread Cheesecake with Pecan Praline Topping. And you should check this awesome Pecan Pie Cheesecake and Sweet Potato Cheesecake with Pecan Topping, too!
Perfect Pumpkin Baking Recipe
Fall baking season is finally here. I started baking with apples a month ago, but the end of September means it’s time for pumpkin!
Pumpkin season is in full swing. So I made enough supply of my Homemade Pumpkin Puree for delicious pumpkin recipes.
I made my favorite breakfast, Pumpkin Coffee Cake , over the weekend. And to try something new, I also made today’s Pumpkin Bread Cheesecake
Thanksgiving Pumpkin Cheesecake Recipe
This decadent dessert has pumpkin bread cake layer, no-bake vanilla cheesecake, and pecan praline topping. Putting these together takes more time than effort. Chilling time is long, but it totally worth it…especially for the holidays!
Pumpkin bread layer is super moist and flavorful and no-bake vanilla cheesecake has a velvety texture. And the best part is the pecan praline topping! It’s out-of-this-world goooood! Pecan praline is my favorite holiday treat. This cake simply screams holidays!
For the base of this cake, I used pumpkin bread recipe. Choosing between pumpkin cake and pumpkin bread, though, I longed for bread. It has incredible spiced pumpkin flavor. And it’s dense and sturdy, more than light and cakey. But it’s incredibly moist which pairs perfectly with the soft and creamy cheesecake filling and pecan praline on top!
The cheesecake layer is completely no-bake and so easy to make. It’s a simple mixture of cream cheese, sugar vanilla and condensed milk. Using condensed milk instead of regular milk, give rich flavor and silky texture.
This cake is amazing even without the topping, but if you asked me it’s the best part, so don’t skip it!
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Pumpkin Bread Cheesecake with Pecan Praline Topping
Prep Time: 45 minutes- Cook Time: 45 minutes
- Total Time: 6 hours
Yield: serves 12
Category: Dessert
Method: Oven
Cuisine: American
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Pin RecipeDescription
Pumpkin Bread Cheesecake with Pecan Praline Topping is a fall baking masterpiece for those of you who want to go all out! This pumpkin cake with a cheesecake layer is the ultimate Thanksgiving dessert to share with your friends and family!
Ingredients
Pumpkin Bread Layer:
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon (or more to taste)
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 cup pumpkin puree
- ¼ cup oil
- 2 eggs
- 1 cup light brown sugar
- 1 teaspoon vanilla
Cheesecake Layer:
- 24 oz. cream cheese- softened
- 1 cup sugar
- 2 ½ teaspoons vanilla
- ¾ cup evaporated milk (not sweetened)
- 1 Tablespoon gelatin powder
- 2 Tablespoons cold water
Pecan Praline Topping:
- 3 Tablespoons unsalted butter
- ½ cup+1 Tablespoon brown sugar
- 3/4 teaspoon cinnamon
- 3 Tablespoons heavy cream
- ¾ cup chopped pecans
Instructions
- Preheat the oven to 350 F. Grease 9-inches springform pan with cooking spray and line the bottom with a circle of parchment paper, spray the paper, then set aside.
- To make pumpkin bread cake layer mix together 2 eggs, pumpkin puree, oil, brown sugar and vanilla. Next, sift in dry ingredients: flour, baking powder, baking soda and spices. Mix to combine, then spread the mixture in prepared pan. Bake 35-40 minutes or until toothpick inserted in the center comes out clean.
- Cool in the pan for 20 minutes, then remove the ring from the pan and invert the cake on a rack, peel of parchment paper and cool completely.
- When the cake is cooled, place it on serving plate and trim the top if it’s too domed. Then, place the ring from springform pan around the cake and lock.
- To make the cheesecake filling, dissolve gelatin in cold water, then heat over medium heat until completely melted and smooth.
- Beat softened cream cheese, vanilla and sugar until smooth and creamy, slowly pour in evaporated milk and mix to combine. Finally, mix in melted gelatin. Pour the mixture over the pumpkin layer and place in the fridge for 4 hours or preferably overnight.
- When the cheesecake layer has set, remove the ring from the springform pan and make the pecan praline topping.
- In medium saucepan melt the butter, brown sugar and heavy cream. Simmer for 3-4 minutes, then remove from the heat and stir in pecans. Cool 5-10 minutes, stirring from time to time, and before it firm, spoon over the cooled cake.
7 comments
Try demerara sugar with the pumpkin pie instead of regular sugar. Your mind will be blown away, taste way better
Sounds delicious
Looks delicious. I’m baking the cake now. I am confused by unsweetened condensed milk. Does this mean evaporated milk?
I had the same question. I used condensed milk.
I would use evaporated milk because she states in the ingredient list unsweetened, although she is speaking of condensed milk in her description i believe that would leave the cheesecake way too sweet.
Pumpkin bread Cheesecake is a wonderful combination of pumpkin and cream cheese topped with chopped pecans and brown sugar. With its amazing flavors
I used evaporated milk. Came out perfectly sweet.