Ingredients: |
Ingredients: 2 cups graham cracker crumbs
1/3 cup finely chopped pecans
5 T. butter, melted
3 T. light brown sugar
4 (8 oz.) packages cream cheese, softened
1 cup sugar
1 t. vanilla extract
4 large eggs
1 1/2 cups canned pumpkin
1 1/2 T. lemon juice
Praline Topping:
1 cup firmly packed brown sugar
1/3 cup whipping cream
1/4 cup butter
1 cup powdered sugar, sifted
1 t. vanilla extract
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Directions: |
Directions:1. Preheat oven to 325º. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8-10 minutes or until lightly browned.
2. Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)
3. Bake at 325º for 60-70 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed for 15 minutes. Remove cheesecake from oven and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on wire rack, about one hour.
4. Remove sides and bottom of pan and transfer cheesecake to a serving plate. Prepare Praline Topping; immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge. |
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