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Pumpkin Cheesecake with Praline Topping

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Course Dessert
Servings 1 cheesecake

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