"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Praline Pumpkin Cheesecake Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Praline Pumpkin Cheesecake, by , is from Our Love of Cooking , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Cheeścake Crust

2 cups crushed gingersnaps
4 tablespoons melted butter

Pumpkin Cheesecake Filling

3 packages (8 ounces) cream cheese, soft at room temperature
1 cup Granulated Sugar
1/2 cup Dark Brown Sugar
4 large eggs
1 can (15 ounces) solid pack pumpkin; not pumpkin pie filling
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
2 teaspoons vanilla extract

Praline Topping

1/2 cup firmly packed Dark Brown Sugar
3/4 cup whipping cream
4 tablespoons butter
1/4 teaspoon salt
1 tablespoon vanilla extract
1 1/2 cups pecan halves

Directions:
Directions:
Preheat oven to 325ļ

To make cheesecake crust, use a rolling Pin or food processor and crush gingersnaps to obtain 2 cups.
Add melted butter and combine well.
Press onto bottom of a 9-inch diameter spring form pan and place in oven for 9 minutes.

When cool enough to handle, place pan on 3 layers of aluminum foil and wrap outside of pan with foil.
Ensure that no water could penetrate through foil. Place pan in a roasting pan and set aside.

To make pumpkin cheesecake, beat soft cream cheese and both sugars on low speed until well blended with no lumps. Scrape bowl well.

Add one egg at a time waiting for previous added amount to be fully incorporated. Scrape bowl and beater well in between additions.

Add pumpkin, spices and vanilla and mix to combine - do not beat, just mix by hand. (Don't overbeat cream cheese mixture.) Pour into cake pan over ginger crust. Pour water into roasting pan, about an inch high, and place in oven.

Bake pumpkin cheesecake until center of cake no longer trembles, about 1 hour and 45 minutes to 2 hours. You could also try baking for 1 hour and 45 minutes, turning oven off, then opening oven door and letting cheesecake cool off and continue baking at same time from residual heat

Pull roaster out of oven and pull out your cheesecake. Allow cheesecake to cool on a rack at room temperature for 30-60 minutes. Place in refrigerator overnight. Bring your cake out of refrigerator about an hour before serving to bring it to room temperature. Remove outside of spring form pan.

Make praline topping before serving to your guests for best results. Begin by toasting pecans for 8 minutes in a 350ļ oven if desired.

In a saucepan, bring all ingredients to a boil excluding pecans. Boil for 3 minutes ensuring that mixture will not boil over. Remove from heat and stir in pecans.

Allow to cool for 10 minutes and spread on surface of cake.
Run a sharp knife around edge and bottom of cheesecake in pan to remove from pan. Use a sharp knife to cut as desired.

 

 

 

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

 

 

12W  

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!