PRALINE PUMPKIN CHEESECAKE
Source of Recipe
Andra Fay - Saffire
Recipe Introduction
A wonderful recipe for the Thanksgiving/Christmas season
List of Ingredients
Praline
1/2 cup packed brown sugar
3 T. unsalted butter
3/4 cup coarsly chopped pecans
Crust
1 1/2 cups vanilla wafer cookie crumbs
3/4 cup ground pecans
1/4 cup unsalted butter, melted
2 T. packed brown sugar
Filling
3 8 oz. packages cream cheese, room temperature
1 1/2 cups canned solid pack pumpkin
1 1/2 cups packed brown sugar
1 T pumpkin pie spice
1 T vanila extract
1/4 t. ground cloves
3 eggsRecipe
Preheat oven to 325. Line baking sheet with foil. Stir sugar and butter in heavy medium saucepan over medium heat til sugar melts and mixture comes to boil; boil 1 minute without stirring. Mix in pecans. Spread onbaking sheet and bake about 10 minutes til syrup boils. Cool completely. Break into pieces. Can be made a day ahead. Store in airtight container.
3/4 cup coarsly chopped pecans
Crust
Combine all ingredients and stir til moist clumps form. Press mixture onto bottom and 1 inch up sides of 9-inch springform pan with 2 3/4-inch-high sides. Refrigerate crust while preparing filling.
Filling
Preheat oven to 350. Using electric mixer, beat cream cheese til smooth.Add pumpkin, brown sugar, pumpkin pie spice, vanilla and cloves and beat 'til well blended. Add eggs, one at a time, beating just til blended after each addition. Pour batter into crust.
Bake cheesecake 'til top is golden and center is softly set, about 1 hour and 15 minutes (my oven is a bit 'slow' so I had to bake for 1 hour and 25 minutes). Transfer pan to rack. Cool completely. Cover and chill overnight. Cut around sides to loosen cake. Remove pan side. Sprinkle praline on top and serve.
Have a wonderful holiday season!
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