PUMPKIN PRALINE CHEESECAKE RECIPES RECIPES
PUMPKIN PRALINE CHEESECAKE RECIPE - FOOD.COM
Make and share this Pumpkin Praline Cheesecake recipe from Food.com.
Total Time 1 hours 35 minutes
Prep Time 30 minutes
Cook Time 1 hours 5 minutes
Yield 12 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 511.9, FatContent 37.5, SaturatedFatContent 17.1, CholesterolContent 148.2, SodiumContent 301.2, CarbohydrateContent 39.9, FiberContent 2.1, SugarContent 33, ProteinContent 7.5
PUMPKIN CHEESECAKE WITH PRALINE SAUCE RECIPE - PILLSBURY.COM
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
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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