Monday, December 24, 2012

PRALINE TOPPED PUMPKIN CHEESECAKE

This is from an old Southern Living Book.  It is very good!

2 cups graham cracker crumbs
1/3 cup finely chopped pecans
5 tbsp butter, melted
3 tbsp brown sugar
4 pkgs (8-oz each) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
4 large eggs
1 1/2 cups canned pumpkin, or homemade pumpkin puree
1 1/2 tbsp lemon juice
Praline Topping (recipe will follow)
Coarsely chopped Pecan Pie Glazed Pecans

Preheat oven to 325 degrees.

In a mixing bowl stir the graham cracker crumbs, third cup of finely chopped pecans, brown sugar,  and the melted butter together; blend well.  Press the mixture over the bottom and 1 1/2-inches up the sides of a springform pan.  Bake 8 to 10 minutes or until lightly browned.

In large mixer bowl, using an electric mixer on medium speed, beat the cream cheese, granulated sugar, and vanilla until blended and smooth.  Add the eggs, one at a time, beating just until blended after each one.  Add the pumpkin and lemon juice; beat until blended.  Pour into the prepared crust.  Yes, the pan will be very full!

Bake cake at 325 degrees for 1 hour to 70 minutes or until almost completely set.  Turn off the oven, leave door closed, and let the cheesecake stand for 15 minutes.  Remove from oven and gently run a knife around between the cake and pan.  Leave pan in place!  Set on a wire rack and allow to cool completely, approximately 1 hour.  Cover and refrigerate at least 8 hours up to 24 hours.

Remove the sides and transfer cake to serving plate.  Prepare the Praline Topping:

1 cup firmly packed brown sugar
1/3 cup whipping cream
1/4 cup butter
1 cup powdered sugar, sifted
1 tsp vanilla extract

In a one-quart saucepan, bring the brown sugar, shipping cream, and butter to a boil over medium heat while stirring often.  Boil, stirring occasionally, for 1 minute; remove from the heat.

Gradually whisk in the powdered sugar and the vanilla until smooth.  Let stand 5 minutes, whisking occasionally.  Immediately pour slowly over the cheesecake spreading to within a quarter-inch of the edge.  Garnish with the following Pecan Pie Glazed Pecans:

1/4 cup dark corn syrup
2 tbsp sugar
2 cups pecan halves

Stir the corn syrup and sugar together; add the pecans and stir until coated.

Line a jelly-roll pan with parchment paper; spray paper with canola oil cooking spray.  Spread the coated pecans out in a single layer on the prepared pan.  Bake at 350 degrees for 15 minutes or until the glaze bubbles slowly and thickens; stir every 3 minutes.

Transfer the pan to a wire rack.  Spread the pecans, separating any that have stuck together; cool completely.

Use to garnish the cheesecake.


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