pumpkin cheesecake

How To Make pumpkin cheesecake

• 1

  Preheat oven to 325 degrees. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9 inch springform pan. Bake 8 to 10 minutes or until lightly browned.
• 2

  Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (pan will be very full)
• 3

  Bake at 325 degrees for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven with door closed for 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan). Cool completely on a wire rack (about 1 hour). Cover an chill 8 to 24 hours.
• 4

  Remove sides and bottom of pan and transfer onto a serving plate. Prepare Praline Topping: immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge.
• 5

  To make Praline topping: Bring first 3 ingredients to a boil in a 1 qt. saucepan over medium heat, stirring occasionally. Boil one minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Pour over cake.
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