pumpkin+cheesecake

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=Pumpkin-Pecan Cheesecake= Pumpkin adds beautiful color to the all-American cheesecake while pecan praline makes a southern-style topping. Begin preparing this cake a day ahead.

Servings: Serves 12.

=Ingredients=

For Praline

 * 1/2 CUP (packed) golden brawn sugar
 * 3 tablespoons unsalted butter
 * 3/4 cup coarsely chopped pecans

For Crust

 * 2 cups gingersnap cookie crumbs (about 9 ounces)
 * 1 teaspoon ground cinnamon
 * 1/4 cup (1/2 stick) unsalted butter, melted

For Filling

 * 4 8-ounce packages cream cheese, room temperature
 * 1-1/2 cups sugar
 * 3 tablespoons all purpose flour
 * 1-1/2 teaspoons ground cinnamon
 * 1 teaspoon ground ginger
 * 4 large eggs
 * 1 15-ounce can solid pack pumpkin
 * 3 tablespoons bourbon
 * 2 teaspoons vanilla extract

=Preparation=

Make Praline:
Preheat oven to 325°F. Line baking sheet with foil. Stir sugar and butter in heavy medium saucepan over medium heat until sugar melts and mixture comes to boil; boil 1 minute without stirring. Mix in pecans. Spread mixture on prepared baking sheet. Bake until sugar syrup bubbles vigorously, about 8 minutes. Cool praline completely. Break into pieces. (Can be made i day ahead. Store airtight.)

Make Crust:
Preheat oven to 325'F. Stir cookie crumbs and cinnamon in medium bowl to blend. Add butter; stir until crumbs are moistened. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2-3/4-inch-high sides. Bake crust until set, about 8 minutes. Cool. Double-wrap outside of pan with heavy-duty foil. Place in large roasting pan.

Make Filling:
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in flour and spices. Beat in eggs 1 at a time. Beat in pumpkin, bourbon and vanilla. Transfer to crust.

Pour enough hot water into roasting pan to reach 1 inch up sides of springform pan. Bake cake in water bath until center is just set, adding more water to roasting pan as needed, about 1 hour 45 minutes. Remove cheesecake from water. Cool in pan on rack. Remove foil. Run small sharp knife between cake and pan sides. Chill until cold; then cover and chill overnight.

Release pan sides. Place cake on platter. Sprinkle praline over, leaving i-inch plain border at edge. Cut cake into wedges.