Pumpkin Cheesecake
By
Julie Deal
@tarheelmom_57
1
Ingredients
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2 cgraham cracker crumbs
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1/3 cfinely chopped pecans
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5 Tbspbutter, melted
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3 Tbsplight brown sugar
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48 oz pkgs cream cheese, softened
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1 cgranulated sugar
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1 tspvanilla extract
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4 largeeggs
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1 1/2 ccanned pumpkin
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1 1/2 Tbsplemon juice
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PRALINE TOPPING
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1 cfirmly packed brown sugar
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1/3 cwhipping cream
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1 cpowdered sugar, sifted
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1 tspvanilla extract
How to Make Pumpkin Cheesecake
- 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.