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Category: Cheesecake
Prep Time: Cook Time: Total Time:
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
Preheat oven to 300 degrees F. Place gingersnaps in bowl of food processor fitted with metal blade and pulse until coarsely ground. In a small saucepan over medium heat, saute pecans in butter until toasted and golden brown. Add pecans and butter to food processor. Add 1/4 cup of the brown sugar to the food processor and pulse a few times to blend ingredients. Press mixture into the bottom of a 10-inch springform pan and refrigerate while preparing the filling.
Place cream cheese, 1/2 cup brown sugar and white sugar in a large bowl and beat until smooth. Add pumpkin, spices and vanilla to bowl and mix to combine. Add eggs, one at a time, beating after each addition until incorporated. Pour into prepared crust and bake 1 hour and 30 minutes. Remove from oven and let cool at room temperature. Refrigerate overnight before serving or icing with White Chocolate Cream Cheese Icing.
Makes 1 cheesecake.
White Chocolate Cream Cheese Icing
6 ounces good quality white chocolate, coarsely chopped
8 ounces cream cheese, softened
Beat cream cheese until smooth in a food processor or mixing bowl. Melt chocolate in a metal bowl over a pot of simmering water. Remove bowl from pot and wipe bottom dry. Stir with a rubber spatula until all chocolate is melted. Set aside for a few minutes to cool slightly. Beat the melted chocolate into the whipped cream cheese and spread over top and sides of the cheesecake.
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. Add brown sugar and cream and bring to a boil. Add pecans, stirring well until well coated in butter mixture. Spread on a baking sheet lined with parchment paper to cool.
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PUMPKIN PRALINE CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
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
Preheat oven to 300 degrees F. Place gingersnaps in bowl of food processor fitted with metal blade and pulse until coarsely ground. In a small saucepan over medium heat, saute pecans in butter until toasted and golden brown. Add pecans and butter to food processor. Add 1/4 cup of the brown sugar to the food processor and pulse a few times to blend ingredients. Press mixture into the bottom of a 10-inch springform pan and refrigerate while preparing the filling.
Place cream cheese, 1/2 cup brown sugar and white sugar in a large bowl and beat until smooth. Add pumpkin, spices and vanilla to bowl and mix to combine. Add eggs, one at a time, beating after each addition until incorporated. Pour into prepared crust and bake 1 hour and 30 minutes. Remove from oven and let cool at room temperature. Refrigerate overnight before serving or icing with White Chocolate Cream Cheese Icing.
Makes 1 cheesecake.
White Chocolate Cream Cheese Icing
6 ounces good quality white chocolate, coarsely chopped
8 ounces cream cheese, softened
Beat cream cheese until smooth in a food processor or mixing bowl. Melt chocolate in a metal bowl over a pot of simmering water. Remove bowl from pot and wipe bottom dry. Stir with a rubber spatula until all chocolate is melted. Set aside for a few minutes to cool slightly. Beat the melted chocolate into the whipped cream cheese and spread over top and sides of the cheesecake.
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. Add brown sugar and cream and bring to a boil. Add pecans, stirring well until well coated in butter mixture. Spread on a baking sheet lined with parchment paper to cool.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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