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Pumpkin Cheesecake With Pecan Brittle Recipe
|Light corn syrup||1 Cup (16 tbs)|
|Chopped pecans||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Chopped pecans||3⁄4 Cup (12 tbs), toasted|
|Gingersnap cookies||32 , crushed|
|Brown sugar||3 Tablespoon|
|Butter||6 Tablespoon, melted|
|Cream cheese||24 Ounce, softened (3 Packages)|
|Packed brown sugar||1 Cup (16 tbs)|
|Canned pumpkin||1⁄2 Cup (8 tbs)|
|Maple syrup||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Eggs||4 , beaten|
|Heavy whipping cream||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 12683 Calories from Fat 6401
% Daily Value*
Total Fat 738 g1136.1%
Saturated Fat 282.9 g1414.3%
Trans Fat 0 g
Cholesterol 2116.6 mg
Sodium 11156.3 mg464.8%
Total Carbohydrates 1451 g483.7%
Dietary Fiber 58.7 g234.9%
Sugars 654.5 g
Protein 157 g314.5%
Vitamin A 692.9% Vitamin C 19%
Calcium 230.7% Iron 457.9%
*Based on a 2000 Calorie diet
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.
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.