Pumpkin Praline Cheesecake Recipe

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Pumpkin Praline Cheesecake
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Ingredients
15
Count
Nutrition
352
Calories
Total time
61
Minutes
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Ingredients:

Directions:

  1. Position the rack in the center of the oven; preheat oven to 350°.
  2. Line baking sheet with foil and lightly grease it.
  3. In a heavy medium saucepan, stir the sugar and salt over medium heat until the sugar melts and the mixture comes to a boil.
  4. Boil 1 minute without stirring.
  5. Mix in the pecans and remove from the heat.
  6. Spread the mixture onto the prepared baking sheet.
  7. Bake for 8 minutes, or until the mixture bubbles vigorously.
  8. Remove from the oven and allow the praline to cool completely on the baking sheet.
  9. Break the praline into 1/2-inch pieces and set aside (this can be done 1 day ahead); store in an airtight container.
  10. Crust-in a bowl, mix the pecans, graham cracker crumbs, sugar, and butter until the crumbs are evenly moistened.
  11. Press the mixture onto the bottom and two-thirds of the way up the sides of a 10-inch round springform pan.
  12. Bake for 10 minutes at 350°.
  13. Remove from the oven and let cool.
  14. Decrease the oven temperature to 325°.
  15. In the bowel of an electric mixer, beat the cream cheese on medium speed until fluffy.
  16. Gradually add the sugar and salt, beating until combined.
  17. Add the pumpkin, cinnamon, and allspice, beating until well blended.
  18. Add the eggs, one at a time, beating well after each addition.
  19. Add the cream and beat until the mixture is completely blended.
  20. Pour the mixture into the cooled crust.
  21. Place springform pan in a roasting pan filled with enough hot water to come halfway up the sides of the springform pan.
  22. Bake for 1 1/2 hours, or until the filling is puffy and golden on top but still jiggles slightly when gently shaken.
  23. Remove the springform pan from the water and set it on a wire rack to cool for at least 1 hour.
  24. Refrigerate at least 6 hours before serving.
  25. Let the cake stand at room temperature for 20 minutes before serving.
  26. The cake will keep, covered and refrigerated, fur up to 3 days.
  27. Just before serving, evenly scatter the reserved praline pieces over the top of the cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 352.1 Kcal (1474 kJ)
Calories from fat 243.93 Kcal
% Daily Value*
Total Fat 27.1g 42%
Cholesterol 50.55mg 17%
Sodium 129.84mg 5%
Potassium 163.39mg 3%
Total Carbs 26.24g 9%
Sugars 16.42g 66%
Dietary Fiber 3.18g 13%
Protein 4.85g 10%
Vitamin C 0.9mg 2%
Vitamin A 0.2mg 7%
Iron 1.4mg 8%
Calcium 39.1mg 4%
Amount Per 100 g
Calories 399.06 Kcal (1671 kJ)
Calories from fat 276.46 Kcal
% Daily Value*
Total Fat 30.72g 42%
Cholesterol 57.3mg 17%
Sodium 147.16mg 5%
Potassium 185.18mg 3%
Total Carbs 29.73g 9%
Sugars 18.61g 66%
Dietary Fiber 3.61g 13%
Protein 5.5g 10%
Vitamin C 1mg 2%
Vitamin A 0.2mg 7%
Iron 1.6mg 8%
Calcium 44.4mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.7
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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