Praline Pumpkin Cheesecake

Erika Hollis

By
@ErikaAlice

I win a ribbon for this cheesecake a couple years ago at the fair. I hope you enjoy it as much as we do.


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Comments:

Serves:

12

Prep:

20 Min

Cook:

1 Hr

Ingredients

FILLING

3 pkg
cream cheese, room temperature
1 can(s)
15 oz pumpkin puree
3 large
eggs plus 1 yolk
1/4 c
sour cream
1 1/2 c
sugar
1 Tbsp
cinnamon
1/8 tsp
freshly grated nutmeg
1/8 tsp
ground cloves
2 Tbsp
all purpose flour
1 1/2 tsp
good vanilla

FOR CRUST

1 3/4 c
gram cracker crumbs
4 Tbsp
brown sugar, light
1/2 tsp
cinnamon
1 stick
melted butter

PRALINE TOPPING

1 1/2 c
chopped or whole pecans
1/3 c
sugar
1/2 tsp
cinnamon
5 Tbsp
butter

Directions Step-By-Step

1
Prepare a standard size spring form pan with some cooking spray. Mix together the the dry, and add the 1 stick of melted butter to all of it. Press it into the spring form pan, inching it up the sides as much as you can. This will make the Cheesecake look amazing.
2
Filling: Mix all of the items listed below until they are well incorporated. Be sure the cream cheese is at room temp so it does not leave any lumps when well mixed. Pour everything into the prepared crust. Put into a pre heated 350 degree oven for 1 hour. After 1 hour, test to be sure it doesn't jiggle too much in the center, take it out and let it sit for about 15 minutes. Cover with saran wraop and refrigerate for 4 hours before serving. PRALINE TOPPING: put the pecans in a skillet and let them cook, stirring them around on a medium heat for about 5 minutes. This brings out flavor!! Then add your butter, sugar and cinnamon and on a medium high heat, allow this to caramelize for about 5 minutes. Empty the mixture out onto waxed paper and allow to cool. Crumble apart and top off the cheesecake with the mixture..add some fresh whipping cream and serve!! OH YUM!

About this Recipe

Course/Dish: Cakes, Other Desserts