pumpkin praline cheese cake with a cookie crust

Name: Pumpkin Praline Cheese Cake with a Cookie Crust
Prep time: 30 min
Cook time: 1 h 45 min
Yield: 12
Cuisine: American
Ingredients: - crust:; 1 cup(s) pecan sandy cookie crumbs (about 6 cookies); 1/4 cup(s) melted butter; 3 tablespoon(s) sugar; 7 1/2 ounce(s) container pecan pralines, divided. found in veggie section in my store; - filling:; 24 ounce(s) (three 8 oz pkg) cream cheese, softened; 3/4 cup(s) sugar; 3/4 cup(s) brown sugar; 15 ounce(s) canned pumpkin; 1/4 cup(s) heavy whipping cream; 1 teaspoon(s) ground cinnamon; 1 teaspoon(s) ground cloves; 1 teaspoon(s) maple syrup extract; 5 large eggs; - topping:; 2 tablespoon(s) sweetened whipped cream per slice; 2 medium pecan pralines for garnish per slice; 1 1/2 teaspoon(s) carmel ice cream topping per slice to drizzle over

(2 RATINGS)

93 Pinches 1 Photo

Jane Whittaker

Massena (now in FL), NY

Updated on Oct 28, 2011

This is a little labor intensive, but worth it. It has a pecan sandy cookie crust, pecan pralines for the crust and as a garnish, whipped cream and carmel ice cream topping drizzled over the top for a finish.

Rate

prep time 30 Min

cook time 1 Hr 45 Min

method Bake

yield 12 to 15

Ingredients

- crust:
1 cup pecan sandy cookie crumbs (about 6 cookies)
1/4 cup melted butter
3 tablespoons sugar
7 1/2 ounces container pecan pralines, divided. found in veggie section in my store
- filling:
24 ounces (three 8 oz pkg) cream cheese, softened
3/4 cup sugar
3/4 cup brown sugar
15 ounces canned pumpkin
1/4 cup heavy whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon maple syrup extract
5 large eggs
- topping:
2 tablespoons sweetened whipped cream per slice
2 medium pecan pralines for garnish per slice
1 1/2 teaspoons carmel ice cream topping per slice to drizzle over

How To Make pumpkin praline cheese cake with a cookie crust

Step 1

Pre heat oven to 350°

Step 2

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

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

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

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

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

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

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

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

Pour over crust.
Step 11

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

Bake for 1 1/2 hours in the preheated 325°,or until set, middle will wiggle a little.
Step 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.
Step 14

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