Pumpkin Cheesecake With Praline Sauce Recipe

Summary

Preparation Time50 MinCooking Time2 Hr 0 Min
Ready In2 Hr 50 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
CourseMethod
DishSpeciality
VegetarianMain Ingredient
Interest Group

Ingredients

 Butter1 Tablespoon, softened
 Dry bread crumbs1⁄4 Cup (4 tbs)
 Butter2 Tablespoon, molten
 Cream cheese16 Ounce, softened (4 Packages Of 4 Ounce Each)
 Brown sugar1 Cup (16 tbs)
 Granulated sugar2⁄3 Cup (10.67 tbs)
 Eggs5 Small
 All purpose flour1⁄4 Cup (4 tbs)
 Pumpkin pie spice2 Teaspoon
 Pie spice2 Teaspoon
 Pumpkin1 Can (10 oz)
 Brandy2 Tablespoon
 Sugar1⁄2 Cup (8 tbs)
 Water1⁄4 Cup (4 tbs)
 Butter1⁄4 Cup (4 tbs)
 Egg1
 Egg1 , beaten
 Pecans1⁄4 Cup (4 tbs), chopped
 Vanilla1⁄2 Teaspoon

Nutrition Facts

Serving size

Calories 826 Calories from Fat 429

% Daily Value*

Total Fat 49 g75.2%

Saturated Fat 25.4 g126.8%

Trans Fat 0 g

Cholesterol 323.9 mg

Sodium 329.8 mg13.7%

Total Carbohydrates 87 g29.1%

Dietary Fiber 1.5 g5.9%

Sugars 76.3 g

Protein 13 g25.4%

Vitamin A 102.3% Vitamin C 8.5%

Calcium 14.5% Iron 15%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat the oven to 350°F; greased a 9" springform pan with a tablespoon of butter

MAKING
2. In a medium bowl, mix together one and a quarter cup of pecans, breadcrumbs and two tablespoons of granulated sugar; drizzle molten butter over it and toss around
3. Press this mixture into the bottom and sides of the pan and refrigerate; meanwhile, in a large bowl, beat cream cheese till fluffy
4. Beat in a cup of brown sugar to the cream cheese slowly until smooyj, beat in five eggs, one at a time and blend well; pour into the crust
5. Bake for an hour and a half until the centre is set; turn the oven off, allow to stand in the oven with the door open for half an hour; remove, cool, remove the side of pan and refrigerate overnight
6. In a small saucepan, heat half a cup of brown sugar, water and quarter cup of butter over medium flame to boiling and boil it for a couple of minutes
7. In a bowl, blend beaten egg and hot syrup and return this mixture to the saucepan, cooking over low flame for a minute and stirring all the while
8. Turn the heat off, stir in squarter cup of pecans and the vanilla

SERVING
9. Over each wedge of cheesecake, drizzle warm sauce and serve
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