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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
20 graham crackers
6 Tbsp (90 g) butter, melted
Pumpkin Cheesecake
4 8-ounce (227 g each pack) packs cream cheese, softened
1 1/2 cup (270 g) brown sugar (firmly packed)
3 Tbsp (45 g) flour
2 tsp (10 g) cinnamon
2 tsp (10 g) allspice
1 tsp (5 ml) vanilla
3/4 tsp (4 g) salt
5 large eggs
1 16-ounce can (450 g) solid pack pumpkin (not pumpkin pie mix)
Praline Topping
8 ounce (150 g) chopped pecans
1/3 cup (60 g) brown sugar
1 Tbsp (15 ml) corn syrup
1 Tbsp (15 ml) bourbon or vanilla
3 Tbsp (45 g) dulce de leche or caramel
Crust
1.place digestives or graham crackers in the bowl of a food processor and process into a fine meal. Place in a mixing bowl
2.Add melted butter and mix together to make the crust
3.Press mixture onto bottom and up the side of the springform pan one inch to two inches. (2.5 – 5 cm)
4.Bake in 350 degree (177 C) oven for about 15 minutes, until firm. Remove from oven and allow to cool.
Pumpkin Cheesecake
1.In your stand mixer add cream cheese and beat just until smooth
2.Slowly add in the brown sugar, scrape down the sides of bowl
3.Add in flour, cinnamon, allspice, salt, eggs, vanilla and pumpkin, mix for 2 to 3 minutes until well blended and smooth.
4.Pour cheesecake mixture into prepared crust and place in 350 degree (177 C) preheated oven for one hour.
5.After the hour, turn off the oven and leave the cheesecake in the oven for one additional hour
6.Remove from oven and allow to cool completely on wire rack
7.Place in refrigerator to chill for at least 4 hours (overnight is better)
Praline
1.After the cheesecake has completely chilled begin praline topping
2.in a saute pan or sauce pan add brown sugar, and corn syrup, heat unticorn syrup is well blended into the sugar
3.Add in pecans and let the mixture brown slightly
4.Add in dulce de leche or caramel and continue to simmer until thickened
5.Pour mixture onto top of cheesecake spreading evenly and return to the refrigerator to allow praline to cool and harden.
6.Serve with fresh whipped cream and enjoy!
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Pumpkin Praline Cheesecake
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
20 graham crackers
6 Tbsp (90 g) butter, melted
Pumpkin Cheesecake
4 8-ounce (227 g each pack) packs cream cheese, softened
1 1/2 cup (270 g) brown sugar (firmly packed)
3 Tbsp (45 g) flour
2 tsp (10 g) cinnamon
2 tsp (10 g) allspice
1 tsp (5 ml) vanilla
3/4 tsp (4 g) salt
5 large eggs
1 16-ounce can (450 g) solid pack pumpkin (not pumpkin pie mix)
Praline Topping
8 ounce (150 g) chopped pecans
1/3 cup (60 g) brown sugar
1 Tbsp (15 ml) corn syrup
1 Tbsp (15 ml) bourbon or vanilla
3 Tbsp (45 g) dulce de leche or caramel
Crust
1.place digestives or graham crackers in the bowl of a food processor and process into a fine meal. Place in a mixing bowl
2.Add melted butter and mix together to make the crust
3.Press mixture onto bottom and up the side of the springform pan one inch to two inches. (2.5 – 5 cm)
4.Bake in 350 degree (177 C) oven for about 15 minutes, until firm. Remove from oven and allow to cool.
Pumpkin Cheesecake
1.In your stand mixer add cream cheese and beat just until smooth
2.Slowly add in the brown sugar, scrape down the sides of bowl
3.Add in flour, cinnamon, allspice, salt, eggs, vanilla and pumpkin, mix for 2 to 3 minutes until well blended and smooth.
4.Pour cheesecake mixture into prepared crust and place in 350 degree (177 C) preheated oven for one hour.
5.After the hour, turn off the oven and leave the cheesecake in the oven for one additional hour
6.Remove from oven and allow to cool completely on wire rack
7.Place in refrigerator to chill for at least 4 hours (overnight is better)
Praline
1.After the cheesecake has completely chilled begin praline topping
2.in a saute pan or sauce pan add brown sugar, and corn syrup, heat unticorn syrup is well blended into the sugar
3.Add in pecans and let the mixture brown slightly
4.Add in dulce de leche or caramel and continue to simmer until thickened
5.Pour mixture onto top of cheesecake spreading evenly and return to the refrigerator to allow praline to cool and harden.
6.Serve with fresh whipped cream and enjoy!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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