pumpkin cheesecake with praline topping

I hope everyone had a wonderful Thanksgiving! I didn’t get this pumpkin cheesecake with praline topping finished quite in time for Wednesday’s hump day treat post, but I wanted to share it with you in Thanksgiving’s postmortem. Hopefully you can still glean some inspiration from it for your next holiday get-together. If you’re braving the Black Friday crowds right now, I wish you the best of luck and happy shopping. If you’re not working today, I hope you’re doing something cool either for yourself or with your friends and family. If you’re back at the office, I’m so sorry. Stay strong!

Ingredients:

For the crust

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons butter, melted
  • 1 tablespoon sugar

For the filling

  • 3, 8 ounce packages cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon. vanilla
  • 1 cup canned pumpkin puree
  • 3 eggs
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • Whipped cream 

For the praline topping

  • 1 1/2 sticks unsalted butter
  • 3/4 cup dark brown sugar
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 2 cups pecans (8 ounces)

Directions

For the crust

Preheat oven to 350˚F

Place a piece of parchment paper in an 8-9 inch spring form pan.

Lightly coat parchment paper with cooking spray or butter

Mix crust ingredients together, just till coated and crumbly. Press into the bottom of the parchment-covered pan and 2/3 up the sides. Bake for 5 minutes. Set aside.

For the filling

Combine cream cheese, sugar and vanilla in large bowl, mix until smooth with a hand mixer or food processor.

Add pumpkin puree, eggs and spices, beat until smooth and creamy. Pour into the crust.

Bake for 60-70 minutes, or until the top turns golden brown.

Remove cheesecake from oven and leave out until it comes to room temperature, then refrigerate for up to 24 hours.

After it has thoroughly chilled, remove cheesecake from pan and carefully peel away the parchment paper.

The cheesecake may sit in your fridge for up to 3 days before serving.

For the praline topping

Preheat oven or toaster oven to 350˚F .

In a large saucepan, combine the butter and brown sugar and cook over moderate heat, stirring until smooth.

Stir in the heavy cream and salt and bring to a boil. Simmer just until slightly thickened, about 3 minutes. Let cool.

Spread the pecans on a rimmed baking sheet and toast for about 8 minutes, until they are lightly browned and fragrant. Transfer the pecans to a work surface and let them cool. Coarsely chop the nuts, stir them into the cooled caramel and serve.

*Praline topping adapted from Food & Wine’s Pecan Praline Topping.

Quote of the day:

“It is impossible to live without failing at something, unless you live so cautiously that you might as well not have lived at all—in which case, you fail by default.” –J.K. Rowling 

Comments

  1. This looks AWESOME, Rebecca! Just pinned it, and I will have to make it sometime soon… especially since I have a TON of pumpkin just waiting to be used!

  2. Love it