Praline Pumpkin Cheesecake Recipes

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.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Prepare a standard size springform pan with some cooking spray.
• 3. Mix together the dry ingredients.
• 4. Add the 1 stick of melted butter and combine.
• 5. Press it into the springform pan, inching it up the sides as much as you can. This will make the cheesecake look amazing.
• 6. Filling: Mix all of the filling items until they are well incorporated.
• 7. Be sure the cream cheese is at room temp so it does not leave any lumps when well mixed.
• 8. Pour everything into the prepared crust.
• 9. Put into a preheated 350 degree oven for 1 hour.
• 10. After 1 hour, test to be sure it doesn't jiggle too much in the center, take it out and let it sit for about 15 minutes.
• 11. Cover with Saran Wrap and refrigerate for 4 hours before serving.
• 12. PRALINE TOPPING: Put the pecans in a skillet and let them cook, stirring them around on a medium heat for about 5 minutes. This brings out flavor!!
• 13. Then add the butter, sugar, and cinnamon and on a medium-high heat. Allow this to caramelize for about 5 minutes.
• 14. Empty the mixture out onto waxed paper and allow to cool.
• 15. Remove the cheesecake from the fridge and carefully remove the Saran Wrap trying to avoid water droplets from falling on the cheesecake.
• 16. Crumble apart and top off the cheesecake with the mixture. Add some fresh whipping cream and serve. OH YUM!

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.

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.