Ingredients
Praline
1/2 cup packed brown sugar
3 Tbsp unsalted butter
3/4 cup coarsly chopped pecans
Crust
1-1/2 cups vanilla wafer cookie crumbs
3/4 cup ground pecans
1/4 cup unsalted butter, melted
2 Tbsp packed brown sugar
Filling
3 (8-ounce) packages cream cheese, room temperature
1-1/2 cups canned solid pack pumpkin
1-1/2 cups packed brown sugar
1 Tbsp pumpkin pie spice
1 Tbsp vanila extract
1/4 tsp ground cloves
3 eggs
Instructions
Praline:
Preheat oven to 325 degrees F. Line baking sheet with foil. Stir sugar and butter in heavy medium saucepan over medium heat til sugar melts and mixture comes to boil; boil 1 minute without stirring. Mix in pecans. Spread on baking sheet and bake about 10 minutes until syrup boils. Cool completely. Break into pieces. Can be made a day ahead. Store in airtight container.
Crust:
Combine all ingredients and stir until moist clumps form. Press mixture onto bottom and 1 inch up sides of 9-inch springform pan with 2-3/4-inch-high sides. Refrigerate crust while preparing filling.
Filling:
Preheat oven to 350 degrees F. Using electric mixer, beat cream cheese until smooth. Add pumpkin, brown sugar, pumpkin pie spice, vanilla and cloves and beat until well blended. Add eggs, one at a time, beating just til blended after each addition. Pour batter into crust.
Bake cheesecake until top is golden and center is softly set, about 1 hour and 15 minutes. Transfer pan to rack. Cool completely. Cover and chill overnight. Cut around sides to loosen cake. Remove pan side. Sprinkle praline on top and serve.
Yield: 1 cheesecake
Credits
Recipe from: Author unknown
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