Pumpkin Bread Cheesecake Pecan Praline

Pumpkin Bread Cheesecake with Pecan Praline Topping delivers the best of cozy autumn flavors layered with creamy cheesecake and crowned by a rich pecan praline. This dessert is a showstopper for the holidays and makes any gathering feel extra special.

The first year I made this for our Friendsgiving dinner, it disappeared before the pies even came out. It has become the absolute must have request from my sister every year.

Ingredients

• All purpose flour: gives the pumpkin bread structure and a soft crumb so choose unbleached for best flavor
• Baking powder and baking soda: make sure the bread rises fluffy and tall look for fresh leaveners
• Salt: sharpens the spices and prevents blandness
• Cinnamon, ginger, nutmeg and cloves: bring classic pumpkin spice perfume and warmth use fresh ground for extra aroma
• Pumpkin puree: keeps everything moist and gives the bread its signature taste and color canned works perfectly just make sure it is plain pumpkin not pie mix
• Oil: makes the crumb tender and helps things stay fresh I like to use neutral oil such as canola
• Eggs: bind the batter and create lift go for large size
• Light brown sugar: brings mellow sweetness and depth packed into the measuring cup for best accuracy
• Vanilla: highlights both bread and cheesecake layers pure extract is worth it here
• Cream cheese: is the heart of the cheesecake layer choose full fat for the creamiest texture
• Granulated sugar: sweetens the cheesecake without overpowering
• Evaporated milk: makes the cheesecake silky and set nicely canned evaporated milk is ideal here
• Gelatin powder: ensures the cheesecake layer is sturdy enough to slice look for unflavored
• Cold water: helps the gelatin bloom and dissolve
• Unsalted butter: is the base for the praline and keeps it rich and smooth use real butter
• Heavy cream: creates a smooth pourable praline sauce
• Chopped pecans: give crunch and buttery sweetness toast them gently for fuller flavor
• Brown sugar: adds the caramel richness to the praline sauce

Instructions

Prepare Your Pan:

Grease a nine inch springform pan with cooking spray and line the bottom with parchment paper. Spray the parchment paper as well. Set aside so your cake comes out easily.

Mix the Pumpkin Bread Batter:

In a large bowl whisk together eggs pumpkin oil brown sugar and vanilla until everything is smooth and combined. Sift in the flour baking powder baking soda salt cinnamon ginger nutmeg and cloves. Use a spatula to fold just until you no longer see dry spots.

Bake the Pumpkin Bread Layer:

Pour the pumpkin bread batter evenly in the prepared pan. Bake at three hundred fifty degrees Fahrenheit for thirty five to forty minutes until a toothpick comes out clean from the center. Let it cool in the pan for twenty minutes so it firms up.

Cool and Trim the Cake:

Release the springform ring and gently invert the cake onto a wire rack. Peel off the parchment. Cool the cake completely. Set the cake on a serving plate and if it is very domed slice a thin layer off the top to make it flat. Place the clean springform ring back around the cake and close to hold the cheesecake layer.

Make and Prepare the Gelatin:

In a small bowl stir gelatin powder into cold water and let it sit a couple of minutes so it blooms. Transfer to a saucepan and gently heat over medium just until the gelatin dissolves and is completely smooth. Do not let it boil.

Mix the Cheesecake Filling:

Beat softened cream cheese vanilla and sugar in a large bowl with a mixer until creamy and lump free. With the mixer running slowly pour in the evaporated milk and blend until completely combined. Gently mix in the melted gelatin until the filling is smooth.

Assemble and Chill:

Pour the cheesecake mixture evenly over the pumpkin bread base in the ring. Refrigerate for at least four hours but overnight is best so it sets firm.

Make the Pecan Praline Topping:

Melt butter brown sugar and heavy cream in a saucepan over medium heat stirring until glossy and combined. Let it simmer for about three or four minutes to thicken slightly. Remove from heat stir in the pecans and let it cool for five to ten minutes so it thickens just a bit. Spoon the warm mixture over the chilled cake before it gets too firm.

My favorite part has to be the praline topping. There is always a little leftover in the pot and my family scrapes every bit with a spoon. The first Thanksgiving I made this my grandma actually hid a slice so she could have it the next morning with her coffee.

Storage Tips

Keep the cake tightly covered in the refrigerator for up to five days. For longer storage cut into servings and freeze individually wrapped pieces for up to two months. Let it thaw overnight in the fridge for best texture.

Ingredient Substitutions

If you need a nut free option you can skip the pecan topping or use toasted pumpkin seeds. For the cream cheese layer neufchatel cheese also works and is a bit lighter. If you do not have evaporated milk use half and half but the filling may set slightly softer.

Serving Suggestions

A dollop of cinnamon whipped cream takes each slice over the top. Try serving with hot coffee or chai tea for an autumnal afternoon treat. This cake feels fancy enough for Thanksgiving but simple enough for a chilly weekend dessert.

Cultural and Historical Context

Pumpkin bread is a staple American comfort food especially around harvest season. Swirling it with cheesecake is a modern twist that has become increasingly popular at fall gatherings. The praline topping comes from classic Southern sweets and adds a decadent finish.

Seasonal Adaptations

Swap pumpkin puree for roasted butternut squash if pumpkins are out of season. Use maple extract in the cheesecake for a deeper fall flavor. Top with candied cranberries for a festive winter holiday look.

Success Stories

I have heard from so many friends who now make this cake the centerpiece of their holiday feasts. One even entered it in her community bake off and won first prize. Several have said it has replaced pumpkin pie and cheesecake as their new fall favorite.

Freezer Meal Conversion

Once fully set slice the cake and freeze portions on a sheet tray until solid then wrap tightly. You can thaw slices one at a time for quick desserts or make ahead for gatherings.

This cheesecake is pure autumn comfort and sure to be the talk of your table. Happy baking and even happier sharing with loved ones!

Common Recipe Questions

→ How do you achieve a smooth cheesecake layer?

Use softened cream cheese and mix thoroughly with sugar and vanilla until creamy. Dissolving gelatin in cold water and melting it before mixing ensures proper texture and firmness for clean layers.

→ What spices are used for the pumpkin bread base?

Cinnamon, ginger, nutmeg, and cloves create a warm, aromatic base that pairs beautifully with pumpkin puree.

→ How do you prevent the pumpkin bread from becoming dry?

Measuring wet ingredients like oil and pumpkin puree precisely and not overbaking will help maintain a moist, tender crumb.

→ Can fresh pumpkin be substituted for canned puree?

Yes, cooked and pureed fresh pumpkin works well, provided it’s strained to remove excess moisture for a consistent texture.

→ When should the pecan praline topping be added?

Add the pecan praline once cooled but still pourable, after the cheesecake layer has fully set in the fridge. This prevents melting or soaking into the cheesecake.

→ How do you store leftovers?

Cover tightly and refrigerate. The dessert stays fresh for several days, retaining its flavor and texture when kept chilled.