Sweet praline pecans with creamy pumpkin cheesecake on a graham cracker crust. It’s dessert that is as perfect with an afternoon cup of coffee as it is for the holiday table.
Pumpkin Cheesecake with Praline Topping
Equipment
- Medium-sized mixing bowl
- 9-inch spring form pan
- Medium sauce pan
Ingredients
For cheesecake
- 2 cups graham cracker crumbs
- 1/3 cup pecans finely chopped
- 5 tbsp butter melted
- 3 tbsp brown sugar
- 4 8 oz. packages cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 1/2 cups pureed pumpkin
- 1 1/2 tbsp lemon juice
For praline topping
- 1 cup brown sugar packed
- 1/3 cup whipping cream
- 1/4 cup butter
- 1 cup confectioners' sugar sifted
- 1 tsp vanilla extract
- coursely chopped pecans for garnishings
Instructions
Making the cake
- Preheat oven to 325°.
- In a medium-sized bowl, stir together graham cracker crumbs, pecans, butter, and brown sugar until well blended.
- In 9-inch spring-form pan, press mixture on bottom of pan and up the sides 1½ inches.
- Bake crust 8 to 10 minutes or until lightly brown.
- Meanwhile, beat cream cheese, sugar, and vanilla at medium speed until smooth.
- Add eggs, 1 at a time, beating until just blended each time.
- Add pumpkin and lemon and beat until blended.
- Pour batter into prepared crust.
- Bake for 1 hour to 1 hour and 10 minutes or until almost set. Turn off oven and let cheesecake stand, oven door closed, for an extra 15 minutes.
- Remove cheesecake from oven and gently run a sharp, thin knife around the outer edge to loosen the cake from the pan (but do not remove the pan).
- Allow it to cool completely on wire rack. Cover and chill for 8 to 24 hours and remove from pan and transfer to a cake stand or large plate before preparing praline topping.
Topping and Garnish
- In a medium saucepan over medium heat, bring brown sugar, whipping cream, and butter to a boil, stirring often. Boil for 1 minute, stirring often, then remove from heat.
- Gradually whisk in powdered sugar and vanilla until mixture is smooth.
- Let stand five minutes, whisking occasionally.
- Immediately pour over top of cheesecake, slowly. Spread to within ¼-inch of the edge. Sprinkle pecans on top. Serve or chill.
Notes
Adapted from Southern Living
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