Upside Down Pecan Praline Pumpkin Cheesecake

This Upside Down Pecan Praline Pumpkin Cheesecake has everything I want in a fall cheesecake. The creamy filling has plenty of pumpkin and warm spices, with a gooey pecan praline layer right in the center and a thick, buttery Biscoff cookie crust.

Once the cheesecake chills completely, flip the whole thing upside down before serving. That Biscoff crust becomes the top, and every slice has pumpkin cheesecake and that sweet, nutty praline running right through the middle.

• Pecan praline center: Instead of just putting praline on top, there’s an entire layer baked right into the center of the cheesecake.
• Biscoff cookie crust: The spiced cookies work perfectly with the pumpkin, cinnamon, nutmeg, allspice, and cloves.
• Creamy pumpkin filling: Pumpkin puree and sour cream keep the cheesecake rich and creamy with plenty of pumpkin flavor.
• Made for fall: Pumpkin, warm spices, brown sugar, pecans, and Biscoff all in one dessert.
• Perfect make-ahead dessert: The cheesecake needs to chill for at least 8 hours, so it’s ideal for making the day before Thanksgiving or another fall gathering.
• That upside-down finish: Once completely chilled, the cheesecake gets inverted before serving for the same fun presentation as the other upside-down cheesecake.

• Biscoff cookies: Finely crush the cookies to make the thick buttery crust. You can also use graham crackers instead.
• Unsalted butter: Melted butter holds the cookie crumbs together and creates the crust.
• Cream cheese: Let it soften before mixing so you get a smooth cheesecake filling.
• Sour cream: Adds richness and helps give the cheesecake its creamy texture.
• Pumpkin puree: Use a 15-ounce can of pumpkin puree.
• Eggs: Three large eggs give the cheesecake structure as it bakes.
• Granulated sugar: Sweetens the pumpkin cheesecake filling.
• Vanilla extract: Adds flavor and works really well with the pumpkin and warm spices.
• Cinnamon, allspice, nutmeg + cloves: This is the warm spice combination that gives the pumpkin cheesecake its fall flavor.
• Sweetened condensed milk: The base of the pecan praline filling. You can also use dairy-free oat or coconut condensed milk.
• Light brown sugar: Adds that deeper caramel-like sweetness to the praline.
• Pecans: Chopped pecans give us plenty of texture and nutty flavor throughout the praline center.

• Make the crust. Combine the finely crushed Biscoff cookies with melted butter. Press into a 9-inch springform pan and refrigerate while you make the filling.
• Mix the cheesecake filling. Beat the cream cheese until smooth, then mix in the sour cream, eggs, pumpkin puree, sugar, vanilla, cinnamon, allspice, nutmeg, and cloves.
• Make the pecan praline. Cook the sweetened condensed milk and brown sugar over low heat for 5 minutes, stirring constantly. Stir in the chopped pecans and remove from the heat.
• Layer the cheesecake. Pour half of the pumpkin cheesecake filling into the crust. Add the pecan praline filling to the center, then carefully pour the remaining cheesecake filling over the top.
• Bake and chill. Bake at 325°F until the edges are set and the center has a slight jiggle. Cool for 1 hour, then refrigerate for at least 8 hours or overnight.
• Flip and serve. Once completely chilled, carefully invert the cheesecake onto a serving plate. Slice and serve chilled.

• Start with softened cream cheese. This makes it much easier to get a smooth cheesecake filling without little pieces of cream cheese throughout.
• Keep the heat low for the praline. Stir the condensed milk and brown sugar constantly while they cook so the sugar dissolves without scorching.
• Don’t overmix the eggs. Once the eggs are added, mix only until everything is combined.
• Add the praline to the center. Pour half of the pumpkin cheesecake filling into the crust before adding the pecan praline, then cover it with the remaining cheesecake filling. This gives you that gooey praline layer running through the middle when you slice it.
• Look for a slight jiggle. The edges should look set when the cheesecake is done, but the center can still have a slight jiggle.
• Chill it completely before flipping. This is important! Give the cheesecake at least 8 hours in the refrigerator, but overnight is even better. You want it completely cold and set before turning it upside down.

• Biscoff cookies: Swap the Biscoff cookies for graham crackers if you prefer a more traditional cheesecake crust.
• Sweetened condensed milk: Use dairy-free oat or coconut sweetened condensed milk if needed.

• Store the Upside Down Pecan Praline Pumpkin Cheesecake covered in the refrigerator for up to 4–5 days.
• To freeze, chill the cheesecake completely first. Wrap the whole cheesecake or individual slices tightly and store in a freezer-safe container. Thaw overnight in the refrigerator before serving.