pumpkin praline cheesecake |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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To make a good pumpkin cheesecake, you could simply add some canned pumpkin and pumpkin pie spices to your regular cheesecake recipe and leave it at that. But my version makes a good thing even better Ingredients:
30 gingersnaps, broken into large chunks (about 2 heaping cups) |
1/2 cup chopped pecans |
1/4 cup butter (1/2 stick) |
3/4 cup brown sugar, in all |
24 ounces cream cheese, softened |
1/2 cup white sugar |
5 eggs |
15 ounces canned pumpkin |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 300 degrees.
2. Place gingersnaps in bowl of food processor fitted with metal blade and pulse until coarsely ground.
3. In a small saucepan over medium heat, saute pecans in butter until toasted and golden brown.
4. Add pecans and butter to food processor.
5. Add 1/4 cup of the brown sugar to the food processor and pulse a few times to blend ingredients.
6. Press mixture into the bottom of a 10-inch springform pan and refrigerate while preparing the filling.
7. Place the cream cheese, 1/2 cup brown sugar and white sugar in a large bowl and beat until smooth.
8. Add pumpkin, spices and vanilla to bowl and mix to combine.
9. Add eggs, one at a time, beating after each addition until incorporated.
10. Pour into prepared crust and bake 1 hour and 30 minutes.
11. Remove from oven and let cool at room temperature.
12. Praline Pecans 2 tablespoons butter 2 tablespoons brown sugar 2 teaspoons cream or half and half 2 cups pecan halves Melt butter in a medium-sized skillet over medium heat.
13. Add brown sugar and cream and bring to a boil.
14. Add pecans, stirring well until well coated in butter mixture.
15. Spread on a baking sheet lined with parchment paper to cool.
16. Use to garnish Praline Pumpkin Cheesecake.
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