posted by SandyOH 09-02-100 7:28 AM
* Exported from MasterCook *
Pumpkin Praline Cheesecake
Recipe By : Sandy's Recipe Journal
Serving Size : 10 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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Cookie Crumb Crust:
1 1/4 cups gingersnap crumbs
1/2 cup finely chopped pecans
5 tablespoons butter
1/4 cup brown sugar
Filling:
4 packages cream cheese (8-oz. ea.) -- softened
1 1/3 cups packed brown sugar
1/4 cup all-purpose flour
5 eggs
1 pound can pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
Praline Topping:
1 cup packed brown sugar
1/2 teaspoon ground cinnamon
5 tablespoons butter -- melted
1 cup chopped pecans
Garnish:
Sweetened whipped cream
Pecan halves
Grease a 10-inch springform pan. Prepare crust by combining crumbs, pecans, butter and brown sugar; firmly press into bottom of pan. Line outside of pan with foil to prevent butter in crust from leaking. Position rack in center of oven and preheat to 350 F. Bake at 350 F. for 10 minutes. Cool.
In a large mixer bowl, beat cream cheese, brown sugar and flour until perfectly smooth and fluffy. Add eggs, pumpkin, spices and salt; beat until blended. Turn into a cooled crust. Bake 1 hour. While cheesecake is baking, prepare Praline Topping.
Remove cheesecake from the oven. Gently sprinkle Praline Topping over surface evenly. Return to oven to bake 15 to 30 minutes longer or until Praline cheesecake is set. Cool on a rack to room temperature. Cover and refrigerate overnight. To loosen cheesecake, run a thin knife around inside edge of pan; remove sides of pan. Using 2 large metal spatulas, carefully slide cheesecake off pan bottom onto a serving plate.
Garnish with whipped cream and pecan halves, if desired.
Praline Topping: In a food processor fitted with a metal blade, or in a medium bowl, combine all ingredients, except nuts. Blend until it resembles a coarse meal. Stir in nuts after blending rest of ingredients.
Serves 10