Pumpkin Praline Cheesecake
To make a good pumpkin cheesecake, you could simply add some canned pumpkin and pumpkin pie spices to your regular cheesecake recipe and leave it at that. But my version makes a good thing even better
Steps
Preheat oven to 300 degrees.
Place gingersnaps in bowl of food processor fitted with metal blade and pulse until coarsely ground.
In a small saucepan over medium heat , saute pecans in butter until toasted and golden brown.
Add pecans and butter to food processor.
Add 1 / 4 cup of the brown sugar to the food processor and pulse a few times to blend ingredients.
Press mixture into the bottom of a 10-inch springform pan and refrigerate while preparing the filling.
Place the cream cheese , 1 / 2 cup brown sugar and white sugar in a large bowl and beat until smooth.
Add pumpkin , spices and vanilla to bowl and mix to combine.
Add eggs , one at a time , beating after each addition until incorporated.
Pour into prepared crust and bake 1 hour and 30 minutes.
Remove from oven and let cool at room temperature.
Praline pecans 2 tablespoons butter 2 tablespoons brown sugar 2 teaspoons cream or half and half 2 cups pecan halves melt butter in a medium-sized skillet over medium heat.
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Ingredients
gingersnaps, pecans, butter, brown sugar, cream cheese, white sugar, eggs, canned pumpkin, ground cinnamon, ground nutmeg, ground ginger, ground cloves, vanilla