Pumpkin Praline Cheesecake
This cheesecake is definitely a fall dessert, even though it would be delicious any time of the year. The creamy texture and praline topping go so well with the light pumpkin flavor.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
- 20 digestive biscuits or graham crackers
- 6 Tbsp butter - melted 90 g
- 4 8 ounce packs cream cheese softened, 227 g each pack
- 1 1/2 cup brown sugar 270 g, firmly packed
- 3 Tbsp flour 45 g
- 2 tsp cinnamon 10 g
- 2 tsp allspice 10 g
- 1 tsp vanilla 5 ml
- 3/4 tsp salt 4 g
- 5 large eggs
- 1 16 ounce can solid pack pumpkin 450 g, not pumpkin pie mix
- 8 ounce chopped pecans 150 g
- 1/3 cup brown sugar 60 g
- 1 Tbsp corn syrup 15 ml
- 1 Tbsp bourbon or vanilla 15 ml
- 3 Tbsp dulce de leche or caramel 45 g
place digestives or graham crackers in the bowl of a food processor and process into a fine meal. Place in a mixing bowl
Add melted butter and mix together to make the crust
Press mixture onto bottom and up the side of a 9-inch springform pan one inch to two inches. (2.5 - 5 cm)
Bake in 350 degree (177 C) oven for about 15 minutes, until firm. Remove from oven and allow to cool.
In your stand mixer add cream cheese and beat just until smooth
Slowly add in the brown sugar, scrape down the sides of bowl
Add in flour, cinnamon, allspice, salt, eggs, vanilla and pumpkin, mix for 2 -3 minutes until well blended and smooth.
Pour cheesecake mixture into prepared crust and place in 350 degree (177 C) preheated oven for one hour.
After the hour, turn off the oven and leave the cheesecake in the oven for one additional hour
Remove from oven and allow to cool completely on wire rack
Place in refrigerator to chill for at least 4 hours (overnight is better)
After the cheesecake has completely chilled begin praline topping
in a saute pan or sauce pan add brown sugar, and corn syrup, heat unticorn syrup is well blended into the sugar
Add in pecans and let the mixture brown slightly
Add in dulce de leche or caramel and continue to simmer until thickened
Pour mixture onto top of cheesecake spreading evenly and return to the refrigerator to allow praline to cool and harden.
Serve with fresh whipped cream and enjoy!
Calories: 302kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 255mg | Potassium: 146mg | Fiber: 2g | Sugar: 30g | Vitamin A: 105IU | Vitamin C: 0.2mg | Calcium: 58mg | Iron: 1.6mg