Shelly's Recipe

Praline Pumpkin Cheesecake

Category: Cheesecake

1 (15 oz.) can or 2 cups fresh pumpkin, strained
1 - 1/2 cups graham cracker crumbs, (crushed fine)
5 tbs.'s melted butter
2 tbs.'s sugar
2 (8 oz.) pkg.'s cream cheese, softened
1 cup brown sugar
1/4 cup flour
1/4 tsp. salt
1 1/2 tsp.'s pumpkin pie spice
1 tsp. vanilla extract
3 eggs, lightly beaten

Crust

In large bowl, stir together, graham cracker crumbs, butter, and 2 tbs.'s sugar. Mix well and press mixture onto bottom and about 1 inch up sides of a 9 inch springform pan. Bake 5 minutes -at- 350 degrees, then set aside to cool. Then chill until ready to use.

Note: I have also used chocolate graham crackers for this recipe.


Filling

In large bowl, beat cream cheese with an electric mixer until well blended and smooth. Gradually add sugar and mix until smooth. Mix in pumpkin, flour, pumpkin pie spice, and continue mixing until well blended. Mix in the eggs, one at a time, mixing well, after each one. Scrape bowl and beat in vanilla extract. Pour filling into pie crust and sprinkle evenly with topping and place springform pan on a cookie sheet. Bake for 30 minutes -at- 350 degrees. Lower heat to 325 degrees and continue to bake for 10 to 15 minutes.

Topping

1/2 cup pecan pieces
1/2 cup graham cracker crumbs
2 tbs.'s brown sugar

Mix together and sprinkle over top of the filling before baking.