Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 10-12
Cuisine: American
Ingredients: 2 c graham cracker crumbs; 1/3 c finely chopped pecans; 5 Tbsp butter, melted; 3 Tbsp light brown sugar; 4 8 oz pkgs cream cheese, softened; 1 c granulated sugar; 1 tsp vanilla extract; 4 large eggs; 1 1/2 c canned pumpkin; 1 1/2 Tbsp lemon juice; PRALINE TOPPING; 1 c firmly packed brown sugar; 1/3 c whipping cream; 1 c powdered sugar, sifted; 1 tsp vanilla extract

By Julie Deal
@tarheelmom_57

I have never made cheesecake until this past Thanksgiving. I found this recipe,tried it and have since made it 3 or 4 times. It is very easy,delicious and perfect for the holiday seasons! I have made it with and without the caramel topping.

Rating:

★★★★★ 2 votes5

Comments:

3 Comments

Serves:

10-12

Cook:

1 Hr 10 Min

Method:

Bake

Ingredients

2 c

graham cracker crumbs
1/3 c

finely chopped pecans
5 Tbsp

butter, melted
3 Tbsp

light brown sugar
4

8 oz pkgs cream cheese, softened
1 c

granulated sugar
1 tsp

vanilla extract
4 large

eggs
1 1/2 c

canned pumpkin
1 1/2 Tbsp

lemon juice
PRALINE TOPPING
1 c

firmly packed brown sugar
1/3 c

whipping cream
1 c

powdered sugar, sifted
1 tsp

vanilla extract
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How to Make Pumpkin Cheesecake

Step-by-Step

Preheat oven to 325 degrees. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9 inch springform pan. Bake 8 to 10 minutes or until lightly browned.
Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (pan will be very full)
Bake at 325 degrees for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven with door closed for 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan). Cool completely on a wire rack (about 1 hour).
Cover an chill 8 to 24 hours.
Remove sides and bottom of pan and transfer onto a serving plate. Prepare Praline Topping: immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge.
To make Praline topping:

Bring first 3 ingredients to a boil in a 1 qt. saucepan over medium heat, stirring occasionally. Boil one minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Pour over cake.