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Pumpkin Cheesecake With Praline Sauce Recipe
|Butter||1 Tablespoon, softened|
|Finely chopped pecans||1 1⁄4 Cup (20 tbs)|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Butter||2 Tablespoon, melted|
|Cream cheese||32 Ounce, softened (Four 8 Ounce Packages)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Flour||2⁄3 Cup (10.67 tbs)|
|Pumpkin pie spice||2 Teaspoon|
|Canned cooked mashed pumpkin||16 Ounce (2 Cups)|
|For praline sauce|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Chopped pecans||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 7979 Calories from Fat 4785
% Daily Value*
Total Fat 550 g845.6%
Saturated Fat 248.5 g1242.4%
Trans Fat 0 g
Cholesterol 2484.4 mg
Sodium 4244.9 mg176.9%
Total Carbohydrates 675 g225.1%
Dietary Fiber 33.4 g133.6%
Sugars 532.6 g
Protein 124 g248.7%
Vitamin A 311.8% Vitamin C 7%
Calcium 157.9% Iron 123.1%
*Based on a 2000 Calorie diet
Butter 9-inch springform pan using 1 tablespoon butter In medium bowl, combine 1 1/4 cups pecans, bread crumbs and 2 tablespoons sugar Drizzle melted butter over pecan mixture; toss to combine.
Press into bottom and up sides of prepared pan; refrigerate.
In large bowl, beat cream cheese until fluffy Gradually beat in 1 cup brown sugar and 2/3 cup sugar until smooth.
Add 5 eggs, 1 at a time, beating well after each addition.
In small bowl, combine flour pumpkin pie spice, brandy and pumpkin; mix well.
Gradually add to cream cheese mixture; beat until smooth.
Pour into prepared crust Bake at 350°F. for 1 hour 20 minutes to 1 hour 30 minutes or until center is set.
Turn oven off; let cake stand in oven with door open at least 8 inches for 30 minutes.
Remove from oven; cool to room temperature on wire rack.
Remove sides of pan.
In small saucepan over medium heat, combine 1/2 cup brown sugar, water and 1/4 cup butter Bring to a boil; boil 2 minutes.
Gradually blend small amount of hot syrup into beaten egg.
Return egg mixture to saucepan; cook over low heat 1 minute, stirring constandy.
Remove from heat; stir in 1/4 cup pecans and vanilla Serve sauce slightly warm over wedge of cheesecake.