Spiced Pumpkin Cheesecake with Pecan Praline
Yield
1 cakePrep
20 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
graham cracker crumbs
|
*
|
| ¾ | cup |
vanilla wafer crumbs
|
* |
| ½ | cup |
walnuts
ground |
|
| 6 | tablespoons |
butter
melted |
|
| 2 | pounds |
cream cheese
softened |
|
| 1 ½ | cups |
sugar
|
|
| ⅓ | cup |
all-purpose flour
|
|
| 2 | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
cloves
ground |
|
| ¼ | teaspoon |
allspice
ground |
|
| 6 | large |
eggs
|
|
| 1 ½ | cups |
canned pumpkin purée
|
|
| Topping | |||
| ⅓ | cup |
brown sugar
firmly packed |
*
|
| ⅓ | cup |
heavy whipping cream
|
|
| ½ | cup |
pecans
roasted, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
graham cracker crumbs
|
*
|
| 177 | ml |
vanilla wafer crumbs
|
* |
| 118 | ml |
walnuts
ground |
|
| 9E+1 | ml |
butter
melted |
|
| 907.2 | g |
cream cheese
softened |
|
| 355 | ml |
sugar
|
|
| 79 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
cinnamon
|
|
| 5 | ml |
nutmeg
|
|
| 2.5 | ml |
cloves
ground |
|
| 1.3 | ml |
allspice
ground |
|
| 6 | large |
eggs
|
|
| 355 | ml |
canned pumpkin purée
|
|
| Topping | |||
| 79 | ml |
brown sugar
firmly packed |
*
|
| 79 | ml |
heavy whipping cream
|
|
| 118 | ml |
pecans
roasted, chopped |
|
Directions
Prepare 9 inch springform pan (butter sides and bottom).
Combine graham or vanill a wafer crumbs, walnuts, melted butter and press up sides and on bottom of pan .
Chill. In large bowl, beat cream cheese until light. Gradually add sugar, flour and spices.
Beat in eggs, 1 at a time, blending well. Add pumpkin purée an d blend well.
Pour batter into chilled pan and bake in center of oven at 325℉ (160℃) for 90 minutes.
Turn off heat and let cake stand for 30 min. with door open.
Cool on rack and then chill for 2 hours and top with praline.
