Pumpkin Praline Cheesecake

By 1For_Him

Ingredients

• Crust:
• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 1 T packed brown sugar
• 1/2 cup finely chopped toasted pecans
• Cheesecake:
• 3 8-oz packages cream cheese
• 1 cup canned pumpkin
• 1 cup packed brown sugar
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/2 tsp ground cloves
• 4 eggs
• Topping:
• 1/2 cup packed brown sugar
• 1/2 cup whipping cream
• 3/4 cup coarsely chopped toasted pecans

Preparation

Step 1

Wrap bottom and sides of springform pan with foil. IN bowl, stir together first 3 crust ingredients and press into bottom of pan. Sprinkle 1/2 cup pecans over crust. Refrigerate while preparing filling.

Heat oven to 300. Place cream cheese in food processor or mixer and process until smooth and creamy. Add pumpkin, brown sugar, and spices. Pulse to combine. Add eggs one at a time, and blend until well blended.

Place pan in large shallow roasting pan. Fill pan with enough hot water to come halfway up sides of springform pan. Bake 65-75 minutes or until edges are puffed and top is dry to touch. Center should move slightly when pan is tapped, but should not ripple as if liquid. Remove pan from water bath and remove foil. Cool on rack 1 hour and refrigerate at least 8 hours or overnight.

For topping, place 1/2 cup brown sugar and cream in pan. Heat until sugar dissolves, stirring frequently. Reduce heat to medium-low and simmer 5 minutes or until thickened (you should be able to see bottom of pan when stirring - will thicken more as it cools.)

Remove from heat and stir in pecans. Let stand until cool, about 15 minutes. Pour over cheesecake, spreading with spatula. Refrigerate at least 30 minutes, or until set.