Visit MAGGIANOS.COM for more information, including Locations, Menus, and Special Offers.

Chef Jeff Mann

Pumpkin Praline Cheesecake

by Jeff Mann, Dallas, TX | Written on November 4, 2011

By popular demand, I have created a scaled down version of our pumpkin cheesecake with a few modifications to make it easier for you to make at home. Since this is one of our signature dishes and is near and dear to my heart, I cannot give away all of my secrets. Feel free to add your own personal touches, like a seasonal whipped cream and any candied nut that you’d like, as an enhancement to this great recipe.

Please enjoy, from my kitchen to yours!


24 ginger snaps
3 Tbsp sugar
1/4 Cup butter

24 oz. cream cheese
15 oz. pumpkin filling
4 eggs
2 Tbsp Flour
1 1/3 cup brown sugar
1 tsp cinnamon
1 tsp vanilla
1 tsp pumpkin pie spice

1/2 lb brown sugar
1 cup pecans, chopped
1 stick of butter, softened
2 Tbsp flour

Cooking instructions:
1. Prepare the crust: grind ginger snaps and sugar to a fine crumb. Slowly add the butter. Press the mixture into a 9″ spring form pan that has been greased and lined with parchment paper.
2. Mix the filling: Blend all ingredients with a hand mixer until smooth.
3. Pour the filling into the pan on top of the crust.
4. Mix the topping: In a separate bowl, mix all ingredients together. Sprinkle the topping on the cake.
5. Bake at 325 degrees for 45 minutes, or until sides pull away but the center is not firm.

Click here to print!

  • Maggiano’s Chef’s Table

    [...] For those that were looking for the pumpkin pie recipe, please click here. [...]

  • Suef30466

    I was at your Costa Mesa, Ca. place today for lunch.  We had the great meatballs that was the recipe that the firemen had submitted which won a contest.  How about sharing the recipe with your loyal customers ?

  • debb

    is the pumpkin filling supposed to be 100% pumpkin puree or the pumpkin pie filling also available? thanks!

  • Petra Detwiller

    Please please please, can you let me have the chicken and spinage mannacotti recipe??? 

  • Chaniteleccc

    Thank you very much!

  • Carol B.

    Thank you so much. Your pumpkin cheesecake is the best I have ever eaten.  I dream about having another slice next time we go to the restaurant.

  • Jodie M.

    Thank you so much for the recipe!

  • Tiberio

    for an easy and efficient way to refresh your wine list?
    are coming in town to give you the best way to do it!
    brand new chance we are giving to you is to be able not to approach new Italian
    wineries but to be able to make orders to refresh your wine
    Love Italian Wines is a wine tasting exhibition confirmed on November 29th in
    Miami from 10:00 am to 8:00pm.
    More than 200
    Italian wineries and more than 800 type of wines, all together
    into a 27,720 Sq. Ft MACC – Miami Airport Convention Center.
    November 29th we have confirmed agreements with some importers that will be able
    to collect the many requests that restaurants/wine bars/hotel might do, and let
    them have even just a few bottles of order directly after a short time! There
    will be an area dedicated to those requests, so after you’ve been tasting all
    those great wines and chose the one you prefer, you can have a chance to have it
    fast and simple.
    It’s a free entrance exhibition! You will just have to
    register and we will be pleased to host you as our special guest on that

    feel free to check our web site
    for more info or contact us at  or call +1 202 370 7307

  • Buttercup202

    Thank you!

  • Lauraremmel

    What is Frangelico?

  • Myrnie

    Please clarify if the pumpkin filling is the pure pumpkin or pumpkin pie filling.
    thank you

  • Homestead680

    frangelico is a liquer

  • JasonpoconnorMgHCKNSCK.

    100% pumpkin puree.

  • Romangreat

    I tried this recipe and the filling is very runny. I’m also not sure the 1/2 lb brown sugar for the topping is correct. Maybe its a typo and should be 1/2 C? Because the filling was runny, a lot of the topping sunk into the cake. Bake time was a LOT longer than 45 minutes. My guess is that it took nearly twice as long as that. Crust was gooey – probably also because of the filling being too liquid. I don’t really think that this recipe (with the modifications) was tested. Maybe this is just my bad experience and I’l like to know if anyone else had better luck.

  • shelley

    I had the same results that you did.  The texture and consistancy were off.  The flavor was ok but definitely doesnt look like the picture on the website.

  • Cabb1

    for the crust. Is the butter suppose to be melted, cold or room temp?

  • Janet

    This recipe is different than the one that was sent to my email address.  Is this the corrected version?  The recipe I received contained much less cream cheese, one more egg and had 1/2 cup of frangelico.  What gives?

    BTW, I made the version sent to me and it did not turn out looking anything like the picture.

  • Rwhite321

    This was the worst recipe for cheesecake I have ever made.  The filling was runny and the praline topping did not work.  I was way too embarrassed to take the cheesecake to the family function that I had intended.  My fiance (who loved the cheesecake in the restaurant) could barely stomach the look of this modified version.
    I am a regular Maggiano’s customer (I had my first date with my fiance and am planning to have my wedding dinner at the restaurant) I never thought that Maggiano’s would post a recipe for a dessert could turn out so terribly – very disappointed!

  • Dee

    bad, bad recipe!!  you are not alone!  waste of money & time!!

  • Dee

    this recipe is bad…i’m afraid to unlatch the springform pan!  thank goodness other desserts will be available for Thanksgiving.  wish i would have read the comments before i wasted my time and money on this one.  Probably headed for the garbage can..

  • Juls

    SO GLAD I was not the only one who had trouble with this recipe.  I was surprised at the topping sinking into the cake.  I took it out with the ‘unfirm center’.  Is it suppose to solidify in the fridge after it cools down?  Mine’s sitting on the counter as I type.  I guess I’ll just see what happens but sadly I think this was an ‘epic fail’.  If by some miracle it turns out wonderfully, — I will repost. Very bummed….

  • Cabb1

    Maggiano’s… Please test the recipes before you post…..

  • NGirl

    Very disappointed in this cheesecake!! Worst recipe EVER!! The praline top with stick of butter ran everywhere!! The ginger snap crust was so thin no one could taste it. Even my in-laws criticized it and they usually LOVE everything I make!! I will not trust a Maggiano’s recipe again!

  • Momncity

    I made the same cheese cake this weekend, using the November 2011 ” Southern Living ” recipe. It was delicious. That recipe calls for 32 oz of cream cheese and 1 cup of sugar. The caramel  praline topping was very simple and easy to make. When I make it next time I would just add some pumpkin pie spice, other then that, it was my first try at making a cheese cake, it came out wonderful, light, fluffy and decadent. 

  • Maggiano’s Chef’s Table

    [...] by popular demand, I have created an updated version of our Pumpkin Praline Cheesecake for you to make at home. This is one of our signature dishes that is near and dear to my heart. [...]

  • Nikki91172

    I have one in oven now and did not read comments ahead of time but I have made a pumpkin pie before with a topping like this.
    1) use softened butter (just let it sit out of fridge for a while), not melted. Topping should be crumbly not liquid which means you just need to use you hands to blend it all up.
    2) based on comments and a cheesecake being of softer consistency like pie before cooked, I out It in for 30 min then will add topping and finish cooking.
    My house is starting to smell good……
    Hopefully all at our work lunch will enjoy it!

  • Nikki91172

    The one I took to work got rave reviews – all asking for the recipe.  I gave it to them but with my modifications

    Here are my suggestions if you make:

    Baking in general – it states 325 for 45 minutes. I have never baked a
    cheesecake at this low of a temp for this short of time.  I did mine at
    350 for almost an hour

    Crust: use about 3/4 stick of butter vs. a whole one

    Filling: I used a hand mixer but if you have the option of a
    large/kitchen mixer use it for it to be smoother

    Topping: Use 3/4 of a stick of butter and add more if feel is
    needed.  Do not put on before baking at all. I baked for about a half hour
    then added the topping and finished baking after that.

  • Beverlyburrell

     All other cheesecake recipes call for melted butter in the crust.

  • Dayanigonzalez

    I recommend this one:

    Though I do like the ginger snaps for the crust

blog comments powered by Disqus