Pumpkin Praline Cheese Cake with a Cookie Crust
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pecan sandy cookie crumbs (about 6 cookies)
container pecan pralines, divided. found in veggie section in my store
(three 8 oz pkg) cream cheese, softened
heavy whipping cream
maple syrup extract
sweetened whipped cream per slice
pecan pralines for garnish per slice
carmel ice cream topping per slice to drizzle over
In a food processor whirl cookies til they are fine crumbs.
In a bowl combine the crumbs, butter, and sugar.
Press over the bottom and up the sides a little of a spring form pan.
Bake crust for 15 minutes and let cool while making the filling.
Chop 1 cup pecan pralines and scatter evenly over crust.
In a large bowl whip the cream cheese and sugars until smooth.
Beat in the pumpkin, cream ,cinnamon,cloves and maple extract until well blended.
Add eggs on low speed one at a time.
Cover bottom of spring form with aluminum foil. Place cheese cake in a pan with one inch of hot water.
Bake for 1 1/2 hours in the preheated 325°,or until set, middle will wiggle a little.
Cool on a wire rack for 15 min, run a sharp knife around the edge, then refrigerate until completly cooled to remove from pan.
Serve each slice with a dollop of whipped cream, 2 pecan pralines, and a drizzle of carmel topping.
Last Updated: Mon, Oct 31, 2011