Pumpkin Pecan Praline Cheesecake

By Sprig Originals ✓ · cooked up in Sprig

The Thanksgiving compromise nobody has to argue about: a dense, spiced pumpkin cheesecake on a gingersnap-pecan crust, baked low and slow in a water bath, then crowned with a buttery pecan praline that sets into a crackly amber layer. It's built to be made a day (or two) ahead, so the oven is free for the turkey and the flavor has time to deepen in the fridge.

Ingredients

• 8 oz crisp gingersnap cookies (about 40 small cookies)
• 3/4 cup pecan halves
• 2 tbsp light brown sugar
• 1/4 tsp fine sea salt
• 6 tbsp unsalted butter, melted

• 32 oz full-fat cream cheese (4 blocks), room temperature
• 1 1/4 cups light brown sugar, packed
• 1/4 cup granulated sugar
• 3 tbsp cornstarch
• 1 3/4 cups canned pumpkin puree (not pie filling)
• 4 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1/2 cup sour cream, room temperature
• 2 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• 3/4 tsp fine sea salt
• 1 tbsp bourbon (optional)

• 2 cups pecan halves
• 6 tbsp unsalted butter
• 3/4 cup dark brown sugar, packed
• 1/4 cup heavy cream
• 2 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• 1/2 tsp flaky sea salt

• 1 cup heavy cream, cold
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Position a rack in the lower third of the oven and heat to 350°F. Wrap the outside bottom and sides of a 9-inch springform pan with two layers of heavy-duty foil, pressing tightly so no water can seep in. Butter the inside of the pan.
2. Make the crust: pulse the gingersnaps and 3/4 cup pecans in a food processor to fine crumbs, about 30 seconds. Add the brown sugar, salt, and melted butter and pulse until the mixture holds together when squeezed. Press firmly into the bottom of the pan and about 1 inch up the sides, using a flat-bottomed measuring cup to compact it. Bake 10 minutes, then cool on a rack while you make the filling. Reduce the oven to 325°F.
3. Blot the pumpkin: spread the puree on a plate lined with a double layer of paper towels, lay another towel on top, and press gently. Let it sit 10 minutes to pull out excess water — this is what keeps the cheesecake dense rather than soggy.
4. Beat the room-temperature cream cheese in a stand mixer with the paddle on medium-low for 2 minutes, scraping the bowl twice, until completely smooth with no lumps. Add both sugars and the cornstarch and beat 2 minutes more on medium-low.
5. Add the blotted pumpkin, sour cream, vanilla, cinnamon, ginger, nutmeg, allspice, cloves, salt, and bourbon if using. Beat on low just until uniform, scraping the bowl well. Add the eggs and the extra yolk one at a time on the lowest speed, mixing only until each disappears — about 15 seconds each. Overbeating here whips in air and causes cracks.
6. Pour the batter over the cooled crust and smooth the top. Rap the pan gently on the counter a few times to release air bubbles. Set the foil-wrapped pan inside a large roasting pan, place it in the oven, then pour boiling water into the roasting pan to come 1 to 1 1/2 inches up the sides.
7. Bake at 325°F for 80 to 95 minutes, until the outer 2 inches are set and the center 3 inches still jiggle as a single unit when nudged; an instant-read thermometer 1 inch from the center should read 150°F. Turn the oven off, prop the door open with a wooden spoon, and let the cheesecake cool in the water bath for 1 hour.
8. Lift the pan from the water, peel off the foil, and cool on a rack to room temperature, about 1 1/2 hours. Run a thin knife around the very edge to release it, cover loosely, and refrigerate at least 8 hours or up to 2 days. Do not unmold while warm.
9. Make the praline (up to a day ahead, or the morning you serve): toast the 2 cups pecans on a sheet pan at 350°F for 8 minutes, until fragrant. In a medium saucepan over medium heat, melt the butter, then whisk in the dark brown sugar, cream, and maple syrup. Bring to a simmer and cook, stirring, for 3 to 4 minutes until glossy and slightly thickened (about 225°F on a candy thermometer).
10. Off the heat, stir in the vanilla and the toasted pecans. Let the praline cool in the pan for 10 to 15 minutes, until it thickens to the consistency of warm caramel sauce and no longer runs freely — if it's too hot it will slide off the cheesecake.
11. Release the springform ring and transfer the cold cheesecake to a serving plate. Spoon the praline over the top, stopping about 1/2 inch from the edge and letting a little drip down the side. Sprinkle with flaky salt and refrigerate 30 minutes to set the topping.
12. If serving with whipped cream, beat the cold cream, powdered sugar, and vanilla to soft peaks. Slice the cheesecake with a long thin knife dipped in hot water and wiped dry between every cut, and serve cold or after 20 minutes at room temperature.

Chef's tips

Nutrition (per serving, estimated)

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