Pumpkin Praline Cheesecake

Delightful twist on a classic; great for holiday dinners! Note: Prep/cook time does not include chilling in fridge overnight.

• Ready In: 2 hrs 15 mins
• 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

1. Begin with pralines: Preheat oven to 325°F Line baking sheet with non-stick foil.
2. Stir sugar and butter in saucepan over medium heat until mixture comes to boil; boil 1 minute without stirring.
3. Mix in pecans & spread mixture on foil lined baking sheet.
4. Bake 8 minutes until syrup bubbles as if boiling.
5. Remove from oven & let cool. Break into pieces.
6. Make Crust: Stir cookie crumbs and cinnamon in bowl till blended. Add butter & stir until crumbs are moistened.
7. Press onto bottom and 1" along sides of 9" springform pan (w/ 2 3/4" high sides).
8. Bake crust 10 minutes until set & let cool. Double-wrap outside of pan with heavy-duty foil. Place in large roasting pan.
9. Make filling: Raise oven heat to 350°F.
10. With electric mixer, beat cream cheese and sugar until smooth. Beat in flour, spices & eggs (1 at a time).
11. Beat in pumpkin and vanilla then pour into crust.
12. 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.
13. Remove cheesecake from water. Cool in pan on rack.
14. Remove foil & run knife between cake and pan sides. Chill until cold; then cover and chill overnight.
15. Release pan sides. Place cake on platter. Sprinkle praline over cake & serve.