Pumpkin Praline Cheesecake
- Ready In:
- 2hrs 15mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
-
Pralines
- 1⁄2 cup brown sugar (packed)
- 3 tablespoons unsalted butter
- 1 cup pecans (chopped)
-
Crust
- 2 1⁄2 cups gingersnap cookies (crumbled)
- 2 teaspoons ground cinnamon (ground)
- 1⁄4 cup unsalted butter (melted)
-
Filling
- 32 ounces light cream cheese (softened)
- 1 cup sugar
- 3 tablespoons whole wheat flour
- 2 teaspoons ground cinnamon (ground)
- 1⁄4 teaspoon ground cloves (ground)
- 1⁄3 teaspoon ground allspice (ground)
- 1 teaspoon ground ginger (ground)
- 1⁄4 teaspoon nutmeg
- 1⁄2 cup egg white
- 15 ounces canned pumpkin, canned
- 2 1⁄2 teaspoons vanilla
directions
- Begin with pralines: Preheat oven to 325°F Line baking sheet with non-stick foil.
- Stir sugar and butter in saucepan over medium heat until mixture comes to boil; boil 1 minute without stirring.
- Mix in pecans & spread mixture on foil lined baking sheet.
- Bake 8 minutes until syrup bubbles as if boiling.
- Remove from oven & let cool. Break into pieces.
- Make Crust: Stir cookie crumbs and cinnamon in bowl till blended. Add butter & stir until crumbs are moistened.
- Press onto bottom and 1" along sides of 9" springform pan (w/ 2 3/4" high sides).
- Bake crust 10 minutes until set & let cool. Double-wrap outside of pan with heavy-duty foil. Place in large roasting pan.
- Make filling: Raise oven heat to 350°F.
- With electric mixer, beat cream cheese and sugar until smooth. Beat in flour, spices & eggs (1 at a time).
- Beat in pumpkin and vanilla then pour into crust.
- Pour hot water into roasting pan to reach 1/2" up sides of springform pan. Bake cake 1 hour 45 minutes in water bath until center is just set, adding more water as needed.
- Remove cheesecake from water. Cool in pan on rack.
- Remove foil & run knife between cake and pan sides. Chill until cold; then cover and chill overnight.
- Release pan sides. Place cake on platter. Sprinkle praline over cake & serve.
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