Pumpkin Cheesecake With Praline Sauce Recipe
Ingredients
| Butter | 1 Tablespoon, softened | |
| Pecans | 1 1/4 Cup (16 tbs), chopped | |
| Dry bread crumbs | 1/4 Cup (16 tbs) | |
| Granulated Sugar | 2 Tablespoon | |
| Butter - 2 tbsp, molten | ||
| Cream cheese package | 4 , softened | |
| Brown sugar | 1 Cup (16 tbs) | |
| Granulated Sugar | 2/3 Cup (16 tbs) | |
| Eggs | 5 Small | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Punpkin pie spice - 2 tsp | ||
| Pumpkin | 1 Can (10oz) | |
| Brandy | 2 Tablespoon | |
| Broen sugar - 1/2 cup | ||
| Water | 1/4 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs) | |
| Egg | 1 | |
| Pecans | 1/4 Cup (16 tbs), chopped | |
| Vanilla | 1/2 Teaspoon | |
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
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
Chef
