Spiced Pumpkin Cheesecake With Pecan Praline Recipe
Servings: 8
Ingredients
- 3/4 c. Graham Cracker Crumbs,
- 3/4 c. Vanilla Wafer Crumbs
- 1/2 c. Walnuts, grnd
- 6 Tbsp. Melted Butter
- 2 lb Cream Cheese, softened
- 1Â 1/2 c. Sugar
- 1/3 c. Flour
- 2 tsp Cinnamon
- 1 tsp Nutmeg
- 1/2 tsp Grnd Cloves
- 1/4 tsp Grnd Allspice
- 6 lrg Large eggs
- 1Â 1/2 c. Pumpkin Puree, (14 1/2 ounce.)
- Â Â Whipped Cream
- 1/3 c. Brown sugar, firmly packed
- 1/3 c. Whipping cream
- 1/2 c. Pecans, roasted and minced
Directions
- Prepare 9" springform pan (butter sides and bottom). Combine graham or possibly vanilla wafer crumbs, walnuts, melted butter and press up sides and on bottom of pan. Chill. In large bowl, beat cream cheese till light.
- Gradually add in sugar, flour and spices. Beat in Large eggs, 1 at a time, blending well. Add in pumpkin puree and blend well. Pour batter into chilled pan and bake in center of oven at 325 F for 90 min. Turn off heat and let cake stand for 30 minutes. with door open. Cold on rack and then refrigeratefor 2 hrs and top with praline. Serve with whipped cream.
- NOTES : nutty Praline Topping: In a small saucepan, combine sugar and cream. Over medium heat, cook and stir till sugar dissolves. Simmer 5 min or possibly till thickened. Remove from heat; stir in nuts. Keep stirring till praline becomes less molten ans a bit stiffl-then pour onto chilled cheesecake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 326g | |
| Recipe makes 8 servings | |
| Calories 1068 | |
| Calories from Fat 628 | 59% |
| Total Fat 71.81g | 90% |
| Saturated Fat 32.5g | 130% |
| Trans Fat 0.0g | |
| Cholesterol 322mg | 107% |
| Sodium 865mg | 36% |
| Potassium 464mg | 13% |
| Total Carbs 95.41g | 25% |
| Dietary Fiber 4.6g | 15% |
| Sugars 65.92g | 44% |
| Protein 17.07g | 27% |
