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Category: |
Category: |
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Crust |
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Ingredients: |
Ingredients: 1½ cups finely ground gingersnap cookies
¾ cup ground hazelnuts or pecans
3 T. brown sugar
6 T. (¾ stick) unsalted butter, melted, cooled
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Directions: |
Directions:■ Preheat oven to 325º. Mix first 3 ingredients in medium bowl. Add butter and stir until well combined. Press the crumb mixture onto bottom and 2 inches up the sides of a 9-inch diameter springform pan with 2¾-inch high sides.
■ Bake 8 minutes. Cool. Maintain oven temperature.
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Filling |
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Ingredients: |
Ingredients: 1½ pounds cream cheese, room temperature
1 cup firmly packed brown sugar
1½ cups canned solid pack pumpkin
½ cup whipping cream
⅓ cup pure maple syrup
1 T. vanilla extract
¾ t. ground cinnamon
¼ t. ground allspice
4 large eggs
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Directions: |
Directions:■ Using electric mixer, beat cream cheese and brown sugar in a bowl until fluffy. Beat in the pumpkin.
■ Add whipping cream, maple syrup, vanilla, ground cinnamon and ground allspice and beat until smooth.
■ Add eggs, one at a time, beating just until combined. Pour batter into prepared crust.
■ Bake until cheesecake is puffed and center is set (cheesecake will rise slightly above the edge of the pan), about 80 – 90 minutes.
■ Transfer to a rack and cool 30 minutes. Run a small sharp knife around edge of pan to loosen cheesecake but do not release cheesecake from pan.
■ Cool completely. Cover and refrigerate overnight (can be made 2 days ahead).
■ Transfer cheesecake to platter. Release pan sides. Arrange praline pieces on top of cheesecake. Transfer cheesecake to platter. |
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Praline |
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Ingredients: |
Ingredients: 1 ¼ cup sugar
6 T. water
1 cup coarsely chopped toasted hazelnuts or pecans
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Directions: |
Directions:■ Line a cookie sheet with foil and butter the foil.
■ Stir sugar and 6 T. water in a heavy medium saucepan over low heat until sugar dissolves.
■ Increase heat and boil without stirring until syrup turns deep golden brown, brushing down the sides of the pan with a wet pastry brush and swirling the pan occasionally. Stir in chopped roasted nuts.
■ Immediately pour praline onto prepared cookie sheet, spreading with the back of a spoon to a thickness of about ¼ inch. Cool completely.
■ Break praline into 1 – 2-inch pieces. (Can be prepared 1 day ahead. Refrigerate in airtight container.)
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Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: This extraordinary cheesecake is a real showstopper and a nice break from pumpkin pie. It’s not only beautiful, it’s divinely delicious. For a special occasion it’s worth the effort. Prepare to act modest when the compliments start rolling in!
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This recipe for PRALINE PUMPKIN CHEESECAKE is from