Ingredients: |
Ingredients: CRUST
1 Tbsp butter, softened
1-1/4 cup finely chopped pecans
¼ cup fine dry bread crumbs
2 Tbsp sugar
2 Tbsp butter, melted
FILLING
4 (8-oz.) packages cream cheese, softened
1 cup firmly packed brown sugar
2/3. cup sugar
5 eggs
¼ cup flour
2 Tbsp pumpkin pie spice
2 Tbsp brandy (if desired)
1 (16-oz.) can (2 cups) cooked, mashed pumpkin
PRALINE SAUCE
½ cup firmly packed brown sugar
¼ cup water
¼ cup butter
1 egg, beaten
¼ cup chopped pecans
½ tsp
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Directions: |
Directions:Heat oven to 350°F. Butter 9” springform pan using 1 tablespoon butter. In medium bowl, combine 1-1/4 c. pecans, bread crumbs, and 2 tablespoons sugar. Drizzle melted butter over pecan mixture; toss to combine. Press into bottom and up sides of the prepared pan; refrigerate.
In large bowl, beat cream cheese until fluffy. Gradually beat in 1 c. brown sugar and 2/3 c. sugar until smooth. Add 5 eggs, 1 at a time, beating well after each addition. In small bowl, combine flour, pumpkin pie spice, (brandy if desired), and pumpkin. Mix well. Gradually add to cream cheese mixture; beat until smooth. Pour into prepared crust. Bake at 350°F for 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Turn oven off. Let cake stand in oven with door open at least 8” for 30 minutes. Remove from oven, cool to room temperature on wire rack. Remove sides of pan. Refrigerate overnight.
In small saucepan over medium heat, combine ½ c. brown sugar, water and ¼ c. butter. Bring to a boil; boil 2 minutes. Gradually blend small amount of hot syrup mixture into beaten egg. Return egg mixture to saucepan. Cook over low heat 1 minute, stirring constantly. Remove from heat. Stir in ¼ c. pecans and vanilla. Serve sauce slightly warm over wedge of cheesecake. |
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