"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pumpkin Cheesecake with Praline Sauce Recipe

  Tried it? Rate this Recipe:


This recipe for Pumpkin Cheesecake with Praline Sauce, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Johnston, Thoracic Oncology Mgmt Support
Added: Friday, September 12, 2008


1 Tbsp butter, softened
1-1/4 cup finely chopped pecans
cup fine dry bread crumbs
2 Tbsp sugar
2 Tbsp butter, melted
4 (8-oz.) packages cream cheese, softened
1 cup firmly packed brown sugar
2/3. cup sugar
5 eggs
cup flour
2 Tbsp pumpkin pie spice
2 Tbsp brandy (if desired)
1 (16-oz.) can (2 cups) cooked, mashed pumpkin
cup firmly packed brown sugar
cup water
cup butter
1 egg, beaten
cup chopped pecans

Heat oven to 350F. 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 350F 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 c. brown sugar, water and 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 c. pecans and vanilla. Serve sauce slightly warm over wedge of cheesecake.

Number Of Servings:
Number Of Servings:




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!