PUMPKIN CHEESECAKE WITH PECAN PRALINE TOPPING

By SAEGERMA

Ingredients

• 1 CAN PUMPKIN
• 8 WHOLE GRAHAM CRACKERS
• 1/2 CUP PECANS
• 1 TBL LIGHT BROWN SUGAR
• 5 TBL MELTED BUTTER PLUS MORE FOR GREASING
• 14 OZ CREAM CHEESE AT ROOM TEM
• 11/2 CUPS SUGAR
• 1 TEAS SUGAR
• 1 TEAS CINNAMON
• 1/4 TEAS NUTMEG1/4 TEAS GROUND CLOVES1/4 TEAS ALLSPICE
• 5 LARGE EGGS AT ROOM TEMP
• 1 CUP HEAVY CREAM AT ROOM TEMP
• 1 TBLLEMON JUICE
• 2 TEAS VANILLA
• PECAN PRALINE TOPPING
• 11/2 STICKS BUTTER
• 3/4 CUPS DARK BROWN SUGAR
• 1/2 CUP HEAVY CREAM
• 1/4 TEAS SALT CUPS PECANS

Details

Servings 12

Preparation

Step 1

DRAIN PUMPKIN ON PAPER TOWELS FOR ABOUT 2 HOURS UNTIL DRY
PREHEAT OVEN TO 500 BUTTER BOTTOM AND SIDE OF 9 INCH SPRINGFORM PAN PULSE GRAHAM CRACJERS ADD PECANS AND BROWN SUGAR AND PULSE UNTIL FINELY GROUND ADD MELTED BUTTER UNTIL JUST INCORPORATED PRESS CRUMBS INTO BOTTOM OF PAN BAKE FOR ABOUT 8 MIN UNTIL CRUST IS FRAGRANT LET THE CRUST COOL COMPLETELY BEAT CREAM CHEESE UNTIL SMOOTH WHISK SUGAR WITH SALT CINNAMONNUTMEG CLOVES AND ALLSPICE ADD SPOICED SUGAR TO CHEESE AND BEAT UNTIL SMOOTH ADD DRAINED PUMPKIN AND BEAT ADD EGGS 1 AT A TIME BEATING WELL AFTER EACH ADDITION SCRAPING BOWL OCCASIONALLY BEAT IN HEAVY CREAM LEMON JUICE AND VANILLA POUR MIXTURE OVER COOLED CRUST AND BAKE FOR 12 MINUTES REDUCE OVEN TO 225 AND BAKE FOR 3 HOURS UNTIL THERMOMETER INSERTED IN MIDDLE REGISTERS 150 CENTER WEILL BE JIGLY BUT NOT LIQUIDY COOL CHEESECAKE ON A RACK COVER WITH PLASTIC WRAP AND REFRIGERATE OVERNIGHT RUN A HOT KNIFE AROUND THE CAKE AND LOOSEN SPRINGFORM
PECAN PRALINE TOPPING
PREHEAT OVEN TO 350 COMBINE BUTTER AN BROWN SUGAR IN PAN AND COOK UNTIL SMOOTH STIRRING STIR IN HEAVY CREAM AND SALT AND BRING TO BOIL SIMMER UNTIL SLIGHTLY THICKENED ABOUT 3 MIN LET CARAMEL COOL SPREAD PECANS ON BAKING SHEET AND TOAST ABOUT 8 MIN UNTIL BROWNED AND FRAGRANT COARSELY CHOP THE NUTS STIR INTO CARAMEL AND PUT ON CAKE