Sometimes, I like to keep things simple.

Sometimes, I like for a cheesecake to be… just that. A cheesecake.

As you can likely imagine from the title, that’s not what you’re about to find here. While it may be {arguably} simple to make, the flavors and the composition of this beautiful fall dessert are anything but. On its own, a cheesecake is a cheesecake, and it’s perfectly delicious. Then, you throw some pumpkin into the mix. And now you have a pumpkin cheesecake, which is also perfectly delicious. Then you opt to change up the crust:  graham cracker is pretty standard – and again, perfectly delicious – but you make this pumpkin cheesecake with a buttery gingersnap crust. And right now, as it stands, things are looking pretty good.

But then. Then you go and decide to pour a sinfully rich praline sauce of the deepest, beautiful brown coloring over the top of your cheesecake. There’s a touch of salt that balances the sweetness perfectly. And now, you’ve basically reached the pinnacle of what a cheesecake can be.

Now your cheesecake isn’t just a cheesecake. It’s a praline-topped pumpkin cheesecake with a gingersnap crust.

It’s larger-than-life. Not only because it has all of the gorgeous height (which you will get more of if you use a 9-inch pan than I did with a 10-inch) that we all love with a cheesecake, but it’s also about the flavors. Everything about it is just larger-than-life.

{Except the calorie count. We’ll pretend that piece of this pie doesn’t exist when discussing this cheesecake}

If you’re looking for something fabulous to make this Thanksgiving, I say this cheesecake is the way to go. It combines everything that makes me think of the holiday all into one – the pumpkin, the pecans – and in my book, it sure beats a standard pumpkin pie. It’s honestly not difficult to make at all; the only part that’s a little different from what you may be used to is that the cheesecake bakes in its springform pan which is then set in a larger pan (I used my roasting pan) that’s filled halfway with boiling water. So make sure you have a big enough pan to set your springform in, and you’re good to go.

The only change I made to the recipe was to add more pecans to the praline topping; one cup didn’t seem like enough, so I used the whole 6-ounce bag. I was glad I did, because the extra pecans covered the cake perfectly. I would also consider baking it a few minutes longer if you’re using the 10-inch pan, as my crust probably could have been a bit more stiff.

Click here to see how the rest of the Project Pastry Queen members fared!

Larger-than-Life Praline Cheesecake

{adapted from Rebecca Rather}

Ginger Crust:

• 2 cups crushed gingersnap cookies (about 35 to 40 cookies)
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup sugar
• 1 tablespoon ground cinnamon

Pumpkin Filling:

• 3 (8-ounce) packages cream cheese, room temperature
• 1 1/3 cups sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 (15-ounce) can pure pumpkin
• 1 1/2 teaspoons pumpkin pie spice

Praline Topping:

• 1 1/2 cups pecans
• 1/2 cup packed light brown sugar
• 3/4 cup heavy cream
• 1 tablespoon unsalted butter
• 1 tablespoon vanilla extract
• 1/4 teaspoon kosher salt

To make the crust: Line the bottom of a 9- or 10-inch springform pan with parchment paper and coat with cooking/baking spray. In a large bowl, stir together the crushed gingersnaps with the melted butter, sugar, and cinnamon. Press into bottom of the prepared pan.

Preheat the oven to 350 degrees. Bring a large pot of water to boil on the stove (you’ll need it boiling by the time you’re done with the filling).

To make the filling: Using a mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed about 1 minute, until fluffy. Add sugar and beat until smooth, about 1 minute. Add eggs one at a time, beating on medium-high for 20 seconds after each addition. Add the vanilla, pumpkin, and pumpkin pie spice; beat on medium speed about 1 minute, until incorporated.

Pour the filling over the crust. Put the springform pan into a larger baking pan and set it on the center rack of the oven. Pour enough boiling water into the larger pan to reach halfway up the sides of the springform pan. Bake 1 hour, or until the filling is set and golden brown on top. Cool the cheesecake on a rack about 30 minutes, then chill for several hours or overnight. Remove the cheesecake from the springform pan and set it on a serving plate.

To make the praline topping: Preheat the oven to 350 degrees. Arrange the pecans on a baking sheet in a single layer and toast them for 7 to 9 minutes, until golden brown and aromatic. Coarsely chop the nuts.

Stir together the brown sugar, cream, and butter in a saucepan set over medium heat. Boil the mixture for about 1 1/2 minutes, adjusting the heat to make sure it does not boil over. Do not stir. Remove the pan from the heat and stir in the vanilla, salt, and pecans. Cool the topping at least 15 minutes before pouring over the top of the chilled cheesecake. Serve immediately, or cover and chill until ready to serve. The cheesecake will keep, well wrapped, in the refrigerator for 3 to 4 days.