PRALINE PECAN PUMPKIN CHEESECAKE
Pecan pie and pumpkin. My two favorite fall flavors mixed just enough to make this a little different. We love it here in my house. I hope you enjoy it as well.
Provided by The Miserable Gourm
Categories Dessert
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- For the topping- In a frying pan over medium heat, melt butter, corn syrup and brown sugar. As it melts, mix in the chopped pecans and cook to coat about 3-5 minutes. Turn off heat and begin filling.
- For the filling- In a large bowl, beat cream cheese, white and brown sugar until smooth. Add pumpkin, vanilla, eggs and pie spice and mix until combined, scraping the sides of the bowl as necessary.
- Pre-heat over to 400°F
- Pour filling mixture into pie crust. Carefully crumble pecans and gently add to the top of the pie filling. Cook at 400°F for 10 minutes. Reduce temp to 350°F and continue cooking approx 55 minutes, until toothpick comes out clean. Cool in refrigerator 4 hours or overnight for best flavor.
Nutrition Facts : Calories 515, Fat 30.3, SaturatedFat 9.4, Cholesterol 104.8, Sodium 305.3, Carbohydrate 56.8, Fiber 2.1, Sugar 43.2, Protein 7
PECAN PUMPKIN CHEESECAKE
I love to play with cheesecakes by mixing and matching flavors. This one with pumpkin and maple is the star of our Thanksgiving spread. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cracker crumbs and granulated sugar; stir in butter. Press onto bottom of prepared pan., Beat cream cheese, sugars and maple syrup until smooth. Add eggs; beat on low just until blended. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice; pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For topping, combine whipping cream and maple syrup in a small saucepan over medium heat; bring to a boil. Continue boiling, stirring occasionally, until slightly thickened, 15-20 minutes. Stir in toasted pecans. Refrigerate until cold., Remove rim from pan. Stir topping; spoon over chilled cheesecake. If desired, top with whipped cream.
Nutrition Facts : Calories 393 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 220mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
PUMPKIN PRALINE CHEESECAKE
Make and share this Pumpkin Praline Cheesecake recipe from Food.com.
Provided by ChamoritaMomma
Categories Cheesecake
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In medium bow, stir together all crust ingredients except pecans; press into bottom of 9-inch springform pan. Sprinkle ½ cup pecans over crust. Refrigerate while preparing filling.
- Heat oven to 300 degrees. Place cream cheese in food processor; process until smooth and creamy. Add pumpkin, 1 cup brown sugar, cinnamon, ginger, cloves, nutmeg and allspice; pulse to combine. Add eggs two at a time; pulse until well-blended. Add rum; pulse to combine. Cheesecake also can be make with electric mixer. Pour into pan.
- Bake 65 to 75 minutes, or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped, but should not ripple as if liquid. Cool on wire rack 1 hour. Refrigerate at least 8 hours or overnight.
- Place ½ cup brown sugar and cream in small saucepan; heat over medium heat until sugar dissolves, stirring frequently. Reduce heat to medium-low; simmer 5 minutes or until thickened (you should be able to see bottom of pan when stirring). Topping will thicken more as it cools.
- Remove from heat, stir in ¾ cup pecans. Let stand until cool, 10-15 minutes. Pour over cheesecake, spreading with spatula. Refrigerate at least 30 minutes or until set. Store in refrigerator.
PUMPKIN PRALINE CHEESECAKE
To make a good pumpkin cheesecake, you could simply add some canned pumpkin and pumpkin pie spices to your regular cheesecake recipe and leave it at that. But my version makes a good thing even better
Provided by - Momma Loon
Categories Cheesecake
Time 55m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees.
- Place gingersnaps in bowl of food processor fitted with metal blade and pulse until coarsely ground.
- In a small saucepan over medium heat, saute pecans in butter until toasted and golden brown.
- Add pecans and butter to food processor.
- Add 1/4 cup of the brown sugar to the food processor and pulse a few times to blend ingredients.
- Press mixture into the bottom of a 10-inch springform pan and refrigerate while preparing the filling.
- Place the cream cheese, 1/2 cup brown sugar and white sugar in a large bowl and beat until smooth.
- Add pumpkin, spices and vanilla to bowl and mix to combine.
- Add eggs, one at a time, beating after each addition until incorporated.
- Pour into prepared crust and bake 1 hour and 30 minutes.
- Remove from oven and let cool at room temperature.
- Praline Pecans 2 tablespoons butter 2 tablespoons brown sugar 2 teaspoons cream or half and half 2 cups pecan halves Melt butter in a medium-sized skillet over medium heat.
- Add brown sugar and cream and bring to a boil.
- Add pecans, stirring well until well coated in butter mixture.
- Spread on a baking sheet lined with parchment paper to cool.
- Use to garnish Praline Pumpkin Cheesecake.
Nutrition Facts : Calories 558.5, Fat 37, SaturatedFat 19.6, Cholesterol 192.8, Sodium 519.4, Carbohydrate 48.9, Fiber 2.4, Sugar 32.1, Protein 10.5
PUMPKIN-PECAN CHEESECAKE
Categories Cake Cheese Nut Dessert Bake Thanksgiving Cream Cheese Pecan Pumpkin Fall Chill Party Bon Appétit
Yield Serves 12
Number Of Ingredients 18
Steps:
- Make praline:
- Preheat oven to 325°F. Line baking sheet with foil. Stir sugar and butter in heavy medium saucepan over medium heat until sugar melts and mixture comes to boil; boil 1 minute without stirring. Mix in pecans. Spread mixture on prepared baking sheet. Bake until sugar syrup bubbles vigorously, about 8 minutes. Cool praline completely. Break into pieces. (Can be made 1 day ahead. Store airtight.)
- Make crust:
- Preheat oven to 325°F. Stir cookie crumbs and cinnamon in medium bowl to blend. Add butter; stir until crumbs are moistened. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until set, about 8 minutes. Cool. Double-wrap outside of pan with heavy-duty foil. Place in large roasting pan.
- Make filling:
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in flour and spices. Beat in eggs 1 at a time. Beat in pumpkin, bourbon and vanilla. Transfer to crust.
- Pour enough hot water into roasting pan to reach 1 inch up sides of springform pan. Bake cake in water bath until center is just set, adding more water to roasting pan as needed, about 1 hour 45 minutes. Remove cheesecake from water. Cool in pan on rack. Remove foil. Run small sharp knife between cake and pan sides. Chill until cold; then cover and chill overnight.
- Release pan sides. Place cake on platter. Sprinkle praline over, leaving 1-inch plain border at edge. Cut cake into wedges.
More about "praline pecan pumpkin cheesecake recipes"
PUMPKIN CHEESECAKE WITH PRALINE TOPPING | CHEF DENNIS
From askchefdennis.com
Ratings 52Calories 302 per servingCategory Dessert
- place digestives or graham crackers in the bowl of a food processor and process into a fine meal. Place in a mixing bowl
PUMPKIN PRALINE CHEESECAKE - MY BAKING ADDICTION
From mybakingaddiction.com
4.5/5 (42)Category Cheesecake
- Tightly wrap a 9-inch springform pan in heavy-duty foil. This step prevents leaks when using a water bath. I also take the extra step of placing the foil-wrapped springform pan inside an oven bag while baking, but this is optional.
- In a medium bowl, stir together crushed gingersnap cookies and melted butter until thoroughly combined.
PUMPKIN CHEESECAKE WITH PRALINE SAUCE - BIGGER …
From biggerbolderbaking.com
4.7/5 (60)Total Time 1 hr 45 minsCategory Dessert
PUMPKIN CHEESECAKE WITH PRALINE SAUCE RECIPE - PILLSBURY.COM
From pillsbury.com
BOURBON-PRALINE CHEESECAKE RECIPE - SOUTHERN LIVING
From southernliving.com
PECAN PRALINE CHEESECAKE | PAULA DEEN
From pauladeen.com
THE BEST PUMPKIN CHEESECAKE WITH CARAMEL PECAN TOPPING
From favfamilyrecipes.com
PUMPKIN CHEESECAKE WITH PECAN PRALINE SAUCE - DAVID …
From davidlebovitz.com
PECAN PRALINE CHEESECAKE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
PUMPKIN PRALINE CHEESECAKE | VERY BEST BAKING - LIBBY'S®
From verybestbaking.com
Servings 16Calories 319 per servingTotal Time 5 mins
PRALINE PUMPKIN CHEESECAKE | IMPERIAL SUGAR
From imperialsugar.com
PUMPKIN PRALINE CHEESECAKE - SWANKY RECIPES
From swankyrecipes.com
PUMPKIN CHEESECAKE WITH PECAN PRALINE SAUCE | FOODTASIA
From foodtasia.com
MAPLE PUMPKIN CHEESECAKE WITH PECAN PRALINE TOPPING
From a-kitchen-addiction.com
PUMPKIN PRALINE CHEESECAKE - TONY CHACHERE'S
From tonychachere.com
MINI PUMPKIN CHEESECAKES WITH PECAN PRALINE TOPPING! (HOW TO …
From carlsbadcravings.com
PUMPKIN-PECAN CHEESECAKE RECIPE - SOUTHERN LIVING
From southernliving.com
You'll also love