pumpkin praline cheese cake with a cookie crust

How To Make pumpkin praline cheese cake with a cookie crust

• 1

  Pre heat oven to 350°
• 2

  In a food processor whirl cookies til they are fine crumbs.
• 3

  In a bowl combine the crumbs, butter, and sugar.
• 4

  Press over the bottom and up the sides a little of a spring form pan.
• 5

  Bake crust for 15 minutes and let cool while making the filling.
• 6

  Chop 1 cup pecan pralines and scatter evenly over crust.
• 7

  In a large bowl whip the cream cheese and sugars until smooth.
• 8

  Beat in the pumpkin, cream ,cinnamon,cloves and maple extract until well blended.
• 9

  Add eggs on low speed one at a time.
• 10

  Pour over crust.
• 11

  Cover bottom of spring form with aluminum foil. Place cheese cake in a pan with one inch of hot water.
• 12

  Bake for 1 1/2 hours in the preheated 325°,or until set, middle will wiggle a little.
• 13

  Cool on a wire rack for 15 min, run a sharp knife around the edge, then refrigerate until completly cooled to remove from pan.
• 14

  Serve each slice with a dollop of whipped cream, 2 pecan pralines, and a drizzle of carmel topping.
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