Monday, October 21, 2013

Pumpkin Praline Cheesecake


PUMPKIN PRALINE CHEESECAKE
FOR THE CRUST:
1 sleeve graham crackers
1 C hazelnuts
1/4 C sugar
1 stick butter

FOR THE FILLING:
3 eggs
3 8-ounce packages cream cheese, softened
1 C sour cream
1 C sugar
1 15-ounce can pumpkin
1 T cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves

FOR THE TOPPING:
1 1/2 C pecan halves
1 1/2 C brown sugar
1 stick butter, melted
1/4 C half and half

Preheat the oven to 350 degrees.  For the crust, put all of the ingredients except the butter into a food processor and pulse until very fine.  Mix this with the melted butter.  Press this mixture into the bottom of a springform pan.  Bake for 6 minutes.

Combine all of the filling ingredients together with a mixer. Pour into the prebaked crust.  Bake for about 1 hour to 1 hour and 15 minutes or until the cheesecake is done in the center.  While the cheesecake is cooking, place all of the topping ingredients into a small pot.  Bring to a boil and cook until thickened and bubbly, about 5-6 minutes.  Take the cheesecake out of the oven and wait for it to sink in some on top.  Pour this mixture over the top of the cheesecake and return it to the oven.  Continue baking for at least 10 minutes and up to 20 minutes or until the topping is bubbly and thickened.  Chill completely before slicing.

4 comments:

  1. Do you add sugar to the filling?

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    Replies
    1. Oops! Yes, I did put sugar in it. I have edited it to include the sugar. Thank you so much for catching that and pointing it out to me!

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  2. I will try this! It sound delicious! I use gingersnap cookies instead of graham crackers (adding the sugar and butter the same way)for the crust of pumpkin pies, and it really compliments the pumpkin flavor. I think I will try it with this recipe.

    Thanks so much!
    Donna B.

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    Replies
    1. Thank you, Donna! and I think gingersnaps sound wonderful!

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