PUMPKIN CHEESECAKE PRALINE TOPPING RECIPES

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PUMPKIN CHEESECAKE WITH PECAN PRALINE TOPPING RECIPE ...



Pumpkin Cheesecake with Pecan Praline Topping Recipe ... image

Pastry chef Katherine Beto has three rules for making the perfect cheesecake: Start with all of the ingredients at room temperature, scrape down the bowl to avoid lumps and don't overbeat the batter. The result is a sublimely silky and light dessert that she flavors with pumpkin, cinnamon and cloves and tops with a gooey, buttery pecan praline. Chef Holiday Recipes Made EasyMore Cheesecake Recipes

Provided by Katherine Beto

Categories     Cheesecakes

Total Time 6 hours 0 minutes

Yield 12

Number Of Ingredients 17

One 15-ounce can pumpkin puree (1 3/4 cups)
8 whole graham crackers, broken
1/2 cup pecans (2 ounces)
1 tablespoon light brown sugar
5 tablespoons unsalted butter, melted, plus more for greasing the pan
1 1/2 cups cream cheese (14 ounces), at room temperature
1 1/2 cups granulated sugar
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
5 large eggs, at room temperature
1 cup heavy cream, at room temperature
1 tablespoon fresh lemon juice
2 teaspoons pure vanilla extract
Pecan Praline Topping and whipped cream, for serving

Steps:

  • Set a rack over a baking sheet and line the rack with 2 layers of paper towels. Spread the pumpkin puree over the paper towels and let drain for 2 hours, until the puree is fairly dry.
  • Preheat the oven to 500°. Butter the bottom and side of a 9-inch springform pan. In a food processor, pulse the graham crackers until finely ground. Add the pecans and brown sugar and pulse until finely ground. Add the melted butter and pulse just until incorporated. Press the crumbs onto the bottom of the prepared pan. Bake the crust for about 8 minutes, just until it is fragrant and lightly browned. Let the crust cool completely.
  • In the bowl of a standing electric mixer fitted with the paddle, beat the cream cheese until it is very smooth. In a small bowl, whisk the sugar with the salt, cinnamon, nutmeg, cloves and allspice. With the machine on, add the spiced sugar to the cream cheese and beat until creamy, scraping the bottom and side of the bowl. Carefully add the drained pumpkin puree and beat until smooth. Add the eggs one at a time, beating well and scraping down the bowl between each addition. Beat in the heavy cream, lemon juice and vanilla until the cheesecake mixture is smooth.
  • Pour the cheesecake mixture over the cooled crust and bake for 12 minutes. Lower the oven temperature to 225° and bake the cheesecake for about 3 hours, until an instant-read thermometer inserted in the center registers 150°; the center will be very jiggly but not liquidy. Let the cheesecake cool on a rack, then cover with plastic wrap and refrigerate overnight.
  • Run a hot knife around the cheesecake and loosen the springform ring. Carefully remove the ring and transfer the cake to a plate. Using a warm knife, cut the cake into wedges and serve with the Pecan Praline Topping and whipped cream.

PUMPKIN CHEESECAKE WITH PRALINE SAUCE RECIPE - PILLSBURY.COM



Pumpkin Cheesecake with Praline Sauce Recipe - Pillsbury.com image

Enjoy this yummy pumpkin cheese cake served with praline sauce – a delicious dessert treat.

Provided by Pillsbury Kitchens

Total Time 7 hours 30 minutes

Prep Time 30 minutes

Yield 16

Number Of Ingredients 19

1 tablespoon butter, softened
1 1/4 cups finely chopped pecans
1/4 cup unseasoned dry bread crumbs
2 tablespoons granulated sugar
2 tablespoons butter, melted
4 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs
1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 tablespoons brandy, if desired
1/2 cup packed brown sugar
1/4 cup water
1/4 cup butter
1 egg, beaten
1/4 cup chopped pecans
1/2 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Grease 9-inch springform pan with 1 tablespoon butter. In medium bowl, mix 1 1/4 cups pecans, the bread crumbs and 2 tablespoons granulated sugar. Drizzle melted butter over pecan mixture; toss to combine. Press into bottom and up side of pan; refrigerate.
  • In large bowl, beat cream cheese until fluffy. Gradually beat in 1 cup brown sugar and 2/3 cup granulated sugar until smooth. Beat in 5 eggs, 1 at a time, until well blended. In small bowl, mix flour, pumpkin pie spice, pumpkin and brandy. Gradually add to cream cheese mixture; beat until smooth. Pour into crust.
  • Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Turn oven off; let cheesecake stand in oven with door open at least 8 inches for 30 minutes. Remove from oven; cool to room temperature on cooling rack. Remove side of pan. Refrigerate overnight.
  • In small saucepan, heat 1/2 cup brown sugar, the water and 1/4 cup butter to boiling over medium heat; boil 2 minutes. Gradually blend small amount of hot syrup into beaten egg. Return egg mixture to saucepan; cook over low heat 1 minute, stirring constantly. Remove from heat; stir in 1/4 cup pecans and the vanilla. Serve sauce slightly warm over each wedge of cheesecake.

Nutrition Facts : Calories 500 , CarbohydrateContent 38 g, CholesterolContent 155 mg, FatContent 5 , FiberContent 2 g, ProteinContent 8 g, SaturatedFatContent 17 g, ServingSize 1 Serving, SodiumContent 250 mg, SugarContent 32 g, TransFatContent 1 g

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