To me, nothin’ says autumn like the smell of a good ‘ol pumpkin pie bakin’ in the oven or the warm spicy taste of some “snappy” ginger snaps. And when it comes to Thanksgiving, nothing says dessert like a slice of that good ol’ pumpkin pie on a plate. Oh, I’ve also been known to whip up a couple of cheesecakes for friends, too! That being said, here’s a wonderful dessert that combines all of them – Praline Pumpkin Cheesecake – with a ginger snap crust! Funny enough, whenever I make this, I always find out who’s got a sweet tooth 'cause they're always going back for seconds, hopin’ to get more of that yummy candy-like praline topping! So, if you’re looking to do something that’s a little more “fancy-shmanshy” – instead of just a good ol’ pumpkin pie – then honey, this one’s for you!
Praline Pumpkin Cheesecake
Recipe by: Bobbi Jo Lathan
Recipe type: Dessert
Serves: 8
PREP TIME
30 mins
COOK TIME
1 hour 45 mins
TOTAL TIME
2 hours 15 mins
INGREDIENTS
Cheesecake Crust:
2 cups crushed gingersnaps or graham crackers (your choice)
4 tablespoons melted butter Pumpkin Cheesecake Filling:
3 (8 ounces) packages cream cheese (softened)
1 cup granulated sugar
½ cup Dark Brown Sugar
4 large eggs
1 can (15 ounces) solid pack pumpkin (not pumpkin pie filling) or one cup fresh pumpkin (cooked and mashed)
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
2 teaspoons vanilla extract
Praline Topping:
1½ cups chopped pecans
¾ cup packed brown sugar
2 tablespoons water
INSTRUCTIONS
Preheat oven to 325°F.
To make the cheesecake crust, use a rolling pin or food processor and crush gingersnaps to obtain 2 cups. Add melted butter and combine well.
Press onto bottom of a 9-inch diameter spring form pan and bake in oven for 9 minutes.
When cooled, place the pan on a bigger roasting or lasagna pan that is covered with around 3 layers of aluminum foil . This will ensure that no water could penetrate through the foil. Place pan in a roasting pan and set aside.
Now, in a big mixing bowl, beat soft the cream cheese and both sugars on low a speed until it's well blended . Scrape the bowl well.
Add one egg at a time, waiting until its fully incorporated. You might want to scrape the sides of bowl and beater in between additions.
Add and mix by hand (not with the mixer) pumpkin, spices and vanilla and mix to combine. (Don’t overbeat cream cheese mixture.)
Pour into cake pan (inside roasting pan with foil) over ginger crust. Now, pour some water into your roasting pan, about an inch high, and place in oven.
Bake the pumpkin cheesecake until the center of cake no longer wiggles, about 1 hour and 45 minutes to 2 hours.
Pull roasting pan out of oven and lift out your cheesecake and cool on a rack. Allow the cheesecake to cool on that rack at room temperature for 30-60 minutes. Then place it in the refrigerator overnight.
Bring your cake out of refrigerator, about an hour before serving, to bring it to room temperature. Remove outside of springform pan.
Make the praline topping by toasting pecans in a pan for 8 minutes in a 350°F oven.
In a saucepan, bring brown sugar and water to a boil excluding pecans. Boil for 3 minutes ensuring that mixture will not boil over.
Remove from heat and then stir in the toasted pecans.
Allow to cool for at least 10 minutes and spread on top of cake and then serve!