Pumpkin Praline Cheesecake

  1. Begin with pralines: Preheat oven to 325F Line baking sheet with non-stick foil.
  2. Stir sugar and butter in saucepan over medium heat until mixture comes to boil; boil 1 minute without stirring.
  3. Mix in pecans & spread mixture on foil lined baking sheet.
  4. Bake 8 minutes until syrup bubbles as if boiling.
  5. Remove from oven & let cool.
  6. Break into pieces.
  7. Make Crust: Stir cookie crumbs and cinnamon in bowl till blended.
  8. Add butter & stir until crumbs are moistened.
  9. Press onto bottom and 1" along sides of 9" springform pan (w/ 2 3/4" high sides).
  10. Bake crust 10 minutes until set & let cool.
  11. Double-wrap outside of pan with heavy-duty foil.
  12. Place in large roasting pan.
  13. Make filling: Raise oven heat to 350F.
  14. With electric mixer, beat cream cheese and sugar until smooth.
  15. Beat in flour, spices & eggs (1 at a time).
  16. Beat in pumpkin and vanilla then pour into crust.
  17. Pour hot water into roasting pan to reach 1/2" up sides of springform pan.
  18. Bake cake 1 hour 45 minutes in water bath until center is just set, adding more water as needed.
  19. Remove cheesecake from water.
  20. Cool in pan on rack.
  21. Remove foil & run knife between cake and pan sides.
  22. Chill until cold; then cover and chill overnight.
  23. Release pan sides.
  24. Place cake on platter.
  25. Sprinkle praline over cake & serve.

brown sugar, unsalted butter, pecans, cookies, ground cinnamon, unsalted butter, light cream cheese, sugar, whole wheat flour, ground cinnamon, ground cloves, ground allspice, ground ginger, nutmeg, egg white, pumpkin, vanilla

Taken from www.food.com/recipe/pumpkin-praline-cheesecake-219024 (may not work)

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