Pumpkin Bread Cheesecake Pecan Praline (Print-Friendly Version)
Spiced pumpkin bread and cheesecake topped with rich pecan praline make a perfect autumn dessert.
# Ingredients You'll Need:
→ Pumpkin Bread Layer
01 -
188 g all-purpose flour
02 -
1 teaspoon baking powder
03 -
1 teaspoon baking soda
04 -
1/4 teaspoon fine salt
05 -
1 teaspoon ground cinnamon
06 -
1/2 teaspoon ground ginger
07 -
1/4 teaspoon ground nutmeg
08 -
1/4 teaspoon ground cloves
09 -
240 g pumpkin puree
10 -
60 ml neutral oil
11 -
2 large eggs
12 -
220 g light brown sugar
13 -
1 teaspoon vanilla extract
→ Cheesecake Layer
14 -
680 g cream cheese, softened
15 -
200 g granulated sugar
16 -
2 1/2 teaspoons vanilla extract
17 -
180 ml evaporated milk
18 -
1 tablespoon gelatin powder
19 -
2 tablespoons cold water
→ Pecan Praline Topping
20 -
42 g unsalted butter
21 -
120 g light brown sugar
22 -
3/4 teaspoon ground cinnamon
23 -
45 ml heavy cream
24 -
75 g chopped pecans
# How to Make It:
01 -
Preheat oven to 175°C. Grease a 23-cm springform pan with non-stick spray, line the base with parchment paper, and spray the paper. Set aside.
02 -
In a mixing bowl, combine eggs, pumpkin puree, oil, light brown sugar, and vanilla extract. Whisk until fully blended.
03 -
Sift together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Add to wet ingredients. Stir until incorporated.
04 -
Pour batter into prepared pan. Bake for 35–40 minutes or until a toothpick inserted in the centre emerges clean.
05 -
Allow cake to cool in pan for 20 minutes. Remove the ring and invert onto a wire rack. Peel away parchment, and cool completely.
06 -
Once cooled, transfer cake to a serving plate. Trim top if domed. Reattach the springform ring securely around the cake.
07 -
Sprinkle gelatin over cold water in a saucepan. Allow to bloom, then gently heat over medium until dissolved and completely smooth. Remove from heat and let cool slightly.
08 -
In a large bowl, beat softened cream cheese, granulated sugar, and vanilla extract until completely smooth. Gradually add evaporated milk and mix until creamy. Blend in dissolved gelatin.
09 -
Pour cheesecake mixture over pumpkin bread base inside the pan ring. Smooth the top. Refrigerate for at least 4 hours, preferably overnight, until fully set.
10 -
Melt butter in a medium saucepan over medium heat. Stir in brown sugar, cinnamon, and heavy cream. Simmer, stirring, for 3–4 minutes. Remove from heat and fold in chopped pecans. Cool 5–10 minutes, stirring occasionally, until slightly thickened.
11 -
Remove chilled cake from pan ring. Spoon cooled but still pourable praline mixture over cheesecake. Let set before slicing. Serve at room temperature or chilled.
# Extra Information:
01 -
For clean slices, use a warm sharp knife and wipe between cuts. Allow praline topping to cool just until thickened but still spreadable before pouring over the cake.