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Pumpkin Spice Cheesecake with Pecan Praline Topping
Created by: Howcan Team
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- For the Pecan Praline Topping:
- 1 cup chopped pecans
- 1/2 cup packed brown sugar
- 1/4 cup heavy cream
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix together 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
- In a large bowl, beat 3 (8-ounce) packages of softened cream cheese, 1 cup granulated sugar, and 1 teaspoon vanilla extract until smooth. Beat in 3 eggs, one at a time, until well combined. Add 1 cup canned pumpkin puree, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves. Mix until smooth and pour over the cooled crust.
- Bake the cheesecake in the preheated oven for 45-50 minutes, or until the center is almost set. Remove from the oven and let it cool for 10 minutes. Run a knife around the edge of the pan to loosen the cheesecake, then remove the sides of the pan. Let the cheesecake cool completely, then refrigerate for at least 4 hours, or overnight.
- To make the pecan praline topping, combine 1 cup chopped pecans, 1/2 cup packed brown sugar, 1/4 cup heavy cream, and 1/4 cup unsalted butter in a saucepan over medium heat. Stir constantly until the mixture comes to a boil. Boil for 1 minute, then remove from the heat and stir in 1 teaspoon vanilla extract. Allow the praline topping to cool for 5 minutes, then pour over the chilled cheesecake.
- Refrigerate the cheesecake with the pecan praline topping for at least 1 hour before serving. Enjoy!
Pumpkin Spice Cheesecake with a pecan praline topping is a delightful autumn dessert that combines the warm flavors of pumpkin, cinnamon, and nutmeg with the rich creaminess of cheesecake, all topped with a sweet and crunchy pecan praline. This decadent treat has its roots in the southern United States, where pecans are a beloved ingredient in many traditional dishes. The combination of pumpkin and pecan praline creates a perfect harmony of flavors, making it a popular choice for fall gatherings and holiday celebrations. Chefs across the country have put their own spin on this classic dessert, adding their unique touches to the recipe. Some prefer a spiced graham cracker crust, while others opt for a traditional pastry crust. The key to a perfect pumpkin spice cheesecake lies in the balance of spices and the smooth texture of the filling. One renowned version of this dessert can be found at a charming bakery in New Orleans, where the chef infuses the cheesecake with a hint of bourbon for an extra depth of flavor. The pecan praline topping is made with locally sourced Louisiana pecans, adding a touch of regional authenticity to the dish. For those looking to recreate this indulgent dessert at home, it's essential to use high-quality pumpkin puree and a blend of aromatic spices to achieve that signature pumpkin spice flavor. The pecan praline topping should be carefully caramelized to achieve the perfect crunch and sweetness, complementing the creamy cheesecake filling. Whether enjoyed at a cozy family gathering or savored at a bustling restaurant, Pumpkin Spice Cheesecake with a pecan praline topping is a delightful way to embrace the flavors of the season.
90 min
12
380 calories
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