Pumpkin Cheesecake With Praline Sauce Recipe
Summary
Preparation Time30 MinCooking Time1 Hr 30 Min
Ready In2 Hr 0 MinDifficulty LevelMedium
Ingredients
| CRUST | ||
| Butter | 1 Tablespoon, softened | |
| Pecans | 1 1/4 Cup (16 tbs), finley chopped | |
| 1/4 cup fine dry bread crumbs | ||
| Sugar | 2 Tablespoon | |
| Butter | 2 Tablespoon, melted | |
| Cream cheese package | 4 , softened (FILLING) | |
| Firmly packed brown sugar | 1 Cup (16 tbs) (FILLING) | |
| Sugar | 2/3 Cup (16 tbs) (FILLING) | |
| Eggs | 5 (FILLING) | |
| Flour | 2/3 Cup (16 tbs) (FILLING) | |
| Pumpkin pie spice | 2 Teaspoon (FILLING) | |
| 2 tablespoons brandy, if desired | ||
| Cooked | 16 Ounce, mashed (FILLING) | |
| PRALINE SAUCE | ||
| Firmly packed brown sugar | 1/2 Cup (16 tbs) (FILLING) | |
| Water | 1/4 Cup (16 tbs) (FILLING) | |
| Butter | 1/4 Cup (16 tbs) (FILLING) | |
| Egg | 1 , beaten (FILLING) | |
| Pecans | 1/4 Cup (16 tbs), chopped (FILLING) | |
| Vanilla | 1/2 Teaspoon (FILLING) | |
Directions
Heat oven to 350°F.
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.
Refrigerate overnight.
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.
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.
Refrigerate overnight.
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.
Chef
