Pumpkin Praline Cheesecake |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 16 |
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In 'The Greyston Bakery Cookbook' Ingredients:
1/4 cup packed brown sugar |
salt, a pinch |
2/3 cup coarsely chopped pecans |
1 cup pecans, ground |
1 cup graham cracker crumbs |
3 tablespoons sugar |
6 tablespoons unsalted butter, melted |
3 (8 ounce) packages cream cheese, softened to room temperature |
1 cup sugar |
1/4 teaspoon salt |
1 cup canned pumpkin |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
3 eggs |
1/4 cup heavy cream |
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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