Pumpkin Cheesecake With Pecan Brittle Recipe
Ingredients
| Sugar | 1 Cup (16 tbs) | |
| Light corn syrup | 1 Cup (16 tbs) | |
| Pecans | 2 Cup (16 tbs), chopped | |
| Salt | 1/4 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Chopped pecans | 3/4 Cup (16 tbs), toasted (CRUST:) | |
| 32 gingersnap cookies, coarsely crushed | ||
| Brown sugar | 3 Tablespoon (CRUST:) | |
| Butter | 6 Tablespoon, melted (CRUST:) | |
| Cream cheese package | 3 , softened (FILLING:) | |
| Packed brown sugar | 1 Cup (16 tbs) (FILLING:) | |
| Canned pumpkin | 1/2 Cup (16 tbs) (FILLING:) | |
| Heavy whipping cream | 1/2 Cup (16 tbs) (FILLING:) | |
| Maple syrup | 1/4 Cup (16 tbs) (FILLING:) | |
| Vanilla extract | 3 Teaspoon (FILLING:) | |
| Ground cinnamon | 1 Teaspoon (FILLING:) | |
| Ground ginger | 1/2 Teaspoon (FILLING:) | |
| Ground cloves | 1/4 Teaspoon (FILLING:) | |
| 4 eggs, lightly beaten | ||
| Heavy whipping cream | 1 Cup (16 tbs) (VANILLA CREAM:) | |
| Sugar | 1 Tablespoon (VANILLA CREAM:) | |
| Vanilla extract | 1/2 Teaspoon (VANILLA CREAM:) | |
Directions
For brittle, butter a 15-in.x 10-in.x 1-in.baking pan.
In a large saucepan, cook and stir sugar and corn syrup over medium heat until a candy thermometer reads 240 (soft-ball stage).
Add pecans and salt; cook and stir until mixture reaches 3000 (hard-crack stage).
Remove from the heat; stir in the baking soda.
Quickly pour into the prepared pan.
Spread to 1/4-in.thickness.
Cool; break into pieces.
Store in an airtight container.
Place a greased g-in.springform pan on a double thickness of heavy-duty foil; securely wrap foil around pan.
Place pecans in a food processor; cover and process until ground.
Add gingersnaps, brown sugar and butter; cover and pulse until blended.
Press onto the bottom and 2 in.up the sides of prepared pan; set aside.
In a large mixing bowl, beat cream cheese and brown sugar until smooth.
Beat in the pumpkin, cream, syrup, vanilla and spices.
Add the eggs; beat on low speed just until combined.
Pour into crust.
Place springform pan in a large baking pan; add 1 in.of hot water to larger pan.
Bake at 3250 for 60-70 minutes or until center is just set and top appears dull.
Remove pan from water bath.
Cool on wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Chill overnight.
In a small mixing bowl, beat the cream until it begins to thicken.
Add the sugar and vanilla; beat until stiff peaks form.
Remove the sides of pan; slice cheesecake.
Garnish with the vanilla cream and pecan brittle.
In a large saucepan, cook and stir sugar and corn syrup over medium heat until a candy thermometer reads 240 (soft-ball stage).
Add pecans and salt; cook and stir until mixture reaches 3000 (hard-crack stage).
Remove from the heat; stir in the baking soda.
Quickly pour into the prepared pan.
Spread to 1/4-in.thickness.
Cool; break into pieces.
Store in an airtight container.
Place a greased g-in.springform pan on a double thickness of heavy-duty foil; securely wrap foil around pan.
Place pecans in a food processor; cover and process until ground.
Add gingersnaps, brown sugar and butter; cover and pulse until blended.
Press onto the bottom and 2 in.up the sides of prepared pan; set aside.
In a large mixing bowl, beat cream cheese and brown sugar until smooth.
Beat in the pumpkin, cream, syrup, vanilla and spices.
Add the eggs; beat on low speed just until combined.
Pour into crust.
Place springform pan in a large baking pan; add 1 in.of hot water to larger pan.
Bake at 3250 for 60-70 minutes or until center is just set and top appears dull.
Remove pan from water bath.
Cool on wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Chill overnight.
In a small mixing bowl, beat the cream until it begins to thicken.
Add the sugar and vanilla; beat until stiff peaks form.
Remove the sides of pan; slice cheesecake.
Garnish with the vanilla cream and pecan brittle.
Chef
