Best Praline Pecan Pumpkin Cheesecake Recipes

PUMPKIN CHEESECAKE WITH PRALINE PECAN TOPPING

Steps:

• 1. Set rack over a baking sheet and line the rack with 2 layers of paper towels. Spread the pumpkin puree over the paper towels and let drain for 2 hours, until puree is fairly dry.
• 2. Preheat the oven to 350. Butter the bottom and side of a 9-inch springform pan. In a food processor, pulse the graham crackers until finely ground. Add the pecans and brown sugar and pulse until finely ground. Add the melted butter and pulse just until incorporated. Press the crumbs onto the bottom of the prepared pan. Bake the crust for about 8-10 minutes, just until it is fragrant and lightly browned. Let the crust cool completely.
• 3. In the bowl of a standing electric mixer fitted with the paddle, beat the cremates until it is very smooth. In a small bowl, whisk the sugar with the salt, cinnamon, nutmeg, cloves and allspice. With the machine on, ad the spiced sugar to the cream cheese and beat until creamy, scraping the bottom and side of the bowl. Carefully add the drained pumpkin puree and beat until smooth. Add the eggs one at a time, beating well and scraping down the bowl between each addition. Beat in the heavy cream, lemon juice and vanilla until the cheesecake mixture is smooth.
• 4. Pour the cheesecake mixture over the cooled crust and bake for 12 minutes. Lower the oven temperature to 225 and bake the cheesecake for about 3 hours, until an instant-read thermometer inserted in the center registers 150; the center will be very jiggly but not liquidly. Let the cheesecake cool on a rack, the cover with plastic wrap and refrigerate overnight.
• 5. Run a hot knife around the cheesecake and loosen the springform ring. Carefully remove the ring and transfer the cake to a plate. Using a warm knife, cut the cake into wedges and serve with the Pecan Praline Topping. (I spread the topping over the cake then cut into wedges to serve.)

PRALINE PECAN PUMPKIN CHEESECAKE

Steps:

• For the topping- In a frying pan over medium heat, melt butter, corn syrup and brown sugar. As it melts, mix in the chopped pecans and cook to coat about 3-5 minutes. Turn off heat and begin filling.
• For the filling- In a large bowl, beat cream cheese, white and brown sugar until smooth. Add pumpkin, vanilla, eggs and pie spice and mix until combined, scraping the sides of the bowl as necessary.
• Pre-heat over to 400°F
• Pour filling mixture into pie crust. Carefully crumble pecans and gently add to the top of the pie filling. Cook at 400°F for 10 minutes. Reduce temp to 350°F and continue cooking approx 55 minutes, until toothpick comes out clean. Cool in refrigerator 4 hours or overnight for best flavor.

PRALINE TOPPING (FOR PUMPKIN PECAN CHEESECAKE)

Steps:

• Bring first 3 ingredients to a boil in a 1 quart saucepan over medium heat, stirring often. Boil, stirring occasionally, 1 minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Use immediately.

PUMPKIN CHEESECAKE WITH PECAN PRALINE TOPPING

Steps:

• 1. set a rack over a baking sheet and line the rack with 2 layers of paper towels. Spread the pumpkin puree over the paper towels and let drain for 2 hours until puree is fairly dry. 2.Preheat oven to 500. Butter the bottom and side of 9 inch spring form pan. In a food processor, pulse the graham crakers until finely ground. Add pecans and brown sugar and pulse again until finely ground. Add the melted butter and pulse until just incorporated. Press crumbs onto the bottom of the pan and bake for about 8 minutes, let cool completely. 3. In the bowl of electric miser, beat the cream cheese until very smooth. In a small sep bowl, whisk the sugar, salt, cin, nutmeg, cloves and allspice. With machine on, add spiced sugar to cream cheese and beat until creamy. Carefully add the drained pumpkin puree and beat until smooth. Add eggs one at a time, beating well. Beat in the heavy cream, lemon juice and vanilla until mixture is smooth. 4. Pour cheesecake mix over the cooled crust and bake for 12 minutes. Lower oven temp to 225 and bake for about 3 hours until term registers 150. Let cool on a rack, then cover with plastic and refrigerate overnight. 5. Run a hot knife around the cake and loosen the springform ring. Carefully remove the ring and transfer the cake to a plate. Serve with topping