Pumpkin Praline 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:

• 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.