Cheesecake- Pumpkin-Pecan Cheesecake
Source of Recipe
Bon Apetit October 1997
List of Ingredients
For praline
1/2 cup (packed) golden brown sugar
3 tablespoons unsalted butter
3/4 cup coarsely chopped pecans
For crust
2 cups gingersnap cookie crumbs (about 9 ounces)
1 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
For filling
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
3 tablespoons all purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
4 large eggs
1 15-ounce can solid pack pumpkin
3 tablespoons bourbon
2 teaspoons vanilla extract
Recipe
Make praline:
Preheat oven to 325°F. Line baking sheet with foil. Stir sugar and butter in heavy medium saucepan over medium heat until sugar melts and mixture comes to boil; boil 1 minute without stirring. Mix in pecans. Spread mixture on prepared baking sheet. Bake until sugar syrup bubbles vigorously, about 8 minutes. Cool praline completely. Break into pieces. (Can be made 1 day ahead. Store airtight.)
Make crust:
Preheat oven to 325°F. Stir cookie crumbs and cinnamon in medium bowl to blend. Add butter; stir until crumbs are moistened. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until set, about 8 minutes. Cool. Double-wrap outside of pan with heavy-duty foil. Place in large roasting pan.
Make filling:
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in flour and spices. Beat in eggs 1 at a time. Beat in pumpkin, bourbon and vanilla. Transfer to crust.
Pour enough hot water into roasting pan to reach 1 inch up sides of springform pan. Bake cake in water bath until center is just set, adding more water to roasting pan as needed, about 1 hour 45 minutes. Remove cheesecake from water. Cool in pan on rack. Remove foil. Run small sharp knife between cake and pan sides. Chill until cold; then cover and chill overnight.
Release pan sides. Place cake on platter. Sprinkle praline over, leaving 1-inch plain border at edge. Cut cake into wedges.
Serves 12.
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