pumpkin praline cheesecake

To make a good pumpkin cheesecake, you could simply add some canned pumpkin and pumpkin pie spices to your regular cheesecake recipe and leave it at that. But my version makes a good thing even better

• Ready In: 55 mins
• Serves: 10

Ingredients

• 30  gingersnaps, broken into large chunks (about 2 heaping cups)
• 1⁄2 cup  chopped pecans
• 1⁄4 cup butter (1/2 stick)
• 3⁄4 cup brown sugar, in all
• 24  ounces cream cheese, softened
• 1⁄2 cup white sugar
• 5  eggs
• 15  ounces canned pumpkin
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon ground cloves
• 1  teaspoon vanilla

Directions

1. Preheat oven to 300 degrees.
2. Place gingersnaps in bowl of food processor fitted with metal blade and pulse until coarsely ground.
3. In a small saucepan over medium heat, saute pecans in butter until toasted and golden brown.
4. Add pecans and butter to food processor.
5. Add 1/4 cup of the brown sugar to the food processor and pulse a few times to blend ingredients.
6. Press mixture into the bottom of a 10-inch springform pan and refrigerate while preparing the filling.
7. Place the cream cheese, 1/2 cup brown sugar and white sugar in a large bowl and beat until smooth.
8. Add pumpkin, spices and vanilla to bowl and mix to combine.
9. Add eggs, one at a time, beating after each addition until incorporated.
10. Pour into prepared crust and bake 1 hour and 30 minutes.
11. Remove from oven and let cool at room temperature.
12. Praline Pecans 2 tablespoons butter 2 tablespoons brown sugar 2 teaspoons cream or half and half 2 cups pecan halves Melt butter in a medium-sized skillet over medium heat.
13. Add brown sugar and cream and bring to a boil.
14. Add pecans, stirring well until well coated in butter mixture.
15. Spread on a baking sheet lined with parchment paper to cool.
16. Use to garnish Praline Pumpkin Cheesecake.