Pumpkin Cheesecake with Praline Topping
My Pumpkin 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.
- 20 graham crackers or digestive biscuits
- 6 tablespoon butter - melted
- 32 ounces cream cheese softened
- 1 ½ cup brown sugar firmly packed
- 3 tablespoon flour
- 2 teaspoon cinnamon
- 2 teaspoon allspice
- 1 teaspoon vanilla
- ¾ teaspoon salt
- 5 large eggs
- 16 ounces solid pack pumpkin not pumpkin pie mix
- 8 ounces chopped pecans
- ⅓ cup brown sugar
- 1 tablespoon corn syrup
- 1 tablespoon bourbon or vanilla
- 3 tablespoon dulce de leche or caramel
place 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.
Place on the center rack of a preheated 350 degree oven for about 15 minutes, until firm. Remove from oven and allow to cool.
In the bowl of your stand mixer add the cream cheese and beat until smooth
Slowly add in the brown sugar, scraping down the sides of bowl
Add in the flour, cinnamon, allspice, salt, eggs, vanilla and pumpkin. Mix for 2 -3 minutes until well blended and smooth.
Pour the cheesecake mixture into prepared crust and place in a preheated 350 degree oven for one hour.
After the hour, turn off the oven and leave the cheesecake in the oven for one additional hour
Remove the cheesecake from the oven and allow to cool completely on wire rack
Place the cheesecake in the refrigerator to chill for at least 4 hours (overnight is better)
After the cheesecake has completely chilled begin making the praline topping
in a saute pan or sauce pan add brown sugar, and corn syrup, heat until the corn syrup is well blended into the sugar
Add in the pecans and let the mixture brown slightly
Add the dulce de leche (or caramel) to the pan and continue to simmer until thickened
Pour the mixture on the top of the cheesecake spreading it evenly. Return the cheesecake to the refrigerator to allow the 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