Pumpkin Cheesecake with Praline Topping

Cheryl Kaelin

By
@CKone

This a cheesecake that is not just for fall.


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Comments:

Serves:

12-14

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

CRUST

1 3/4 c
graham crackers, crushed
3 Tbsp
light brown sugar
1/2 tsp
cinnamon
1 stick
butter

FILLING

3 (8-ounce pkg
cream cheese
1 can(s)
(15-ounce) can pureed pumpking
3
eggs plus 1 egg yolk
1/4 c
sour ceam
1 1/2 c
sugar
1/2 tsp
ground cinnamon
1/8 tsp
fresh ground nutmeg
1/8 tsp
ground clovers
2 Tbsp
all-purpose flour
1 tsp
vanilla

PRALINE TOPPING

3/4 c
brown sugar
1/2 c
unsalted butter
Pinch
of salt
1 tsp
vanilla
1 c
chopped pecans

Directions Step-By-Step

1
Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan set aside
2
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well
combined.
Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for at least 4-hours
3
Praline Topping
Combine the brown sugar, butter, cream and salt in a medium saucepan. Bring to a soft boil and let boil for 3 minutes. Keep an eye on it. Stirring down every 20-30 seconds.
After 3 minutes, remove from heat and stir in the vanilla and nuts. Allow to set for about 20 minutes to thicken up a bit.
4
When ready to serve remove cheesecake from spring form pan, set on a serving plate. Spread praline topping over top.
Note: This is a good way to cover up any crakes in your cheesecake.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American