It’s said that pumpkin isn’t just for cravings, and that is for a good reason. The Pumpkin-Pecan Cheesecake combines the beautiful American cheesecake color with a southern-style praline topping to offer a delicious treat. Below is a recipe that serves 12.
The ingredients needed to prepare a tasty Pumpkin Pecan Cheesecake are the following:
For praline topping, you’ll need 1/2 cup of golden brown sugar, three tablespoons of unsalted butter, and 3/4 cup of coarsely chopped pecans. For the Crust, you’ll need two cups of gingersnap cookie crumbs, a tablespoon of ground cinnamon, and 1/4 cup of unsalted butter. The unsalted butter should be melted. For the filling, you need 4 eight-ounce packages of cream cheese (the cheese should be kept at room temperature), 1 1/2 cups of sugar, 3 tablespoons of purpose flour, one and a half teaspoons of ground cinnamon, one tablespoon of ground ginger, 4 eggs, a 15-ounce can of solid pack pumpkin, three tablespoons of bourbon, and 2 teaspoons of vanilla extract.
Preparing Your Pumpkin-Pecan Cheesecake
First, you should heat the oven to 325°F, and then line the baking sheet with foil. Stir the butter and sugar in a saucepan over the medium heat until it melts and starts boiling then boil for a minute without stirring. Add the pecans and spread the mixture on a baking sheet, and then bake until you see strong bubbles of the sugar syrup. This should take about 8 minutes. Allow praline to completely cool then break it into pieces. You can do this a day ahead.
After the praline is ready, you can then make the crust. Heat the oven to 325°F, stir the cinnamon and cookie crumbs to blend. Add butter and stir until the crumbs become moist. Bake the crust for about 8 minutes and then allow it to cool, then double-wrap it with foil and place it in a roasting pan.
For the filling, you should use an electric mixer to beat the sugar and cream cheese in a bowl until it becomes smooth, and then put in the flour and the spices. After that, beat in the eggs, each at a time. Add the pumpkin, then the bourbon, and the vanilla to the eggs and move them to the crust. You should now bake the cake in water.
To bake the cake, first pour enough hot water into the roasting pan, letting it reach 1 inch up the sides of the pan and bake the cake until the center is set, and add more water as needed. This should take about 1 hour and 45 minutes. Remove the cheesecake, cool it in a pan and remove the foil. Using a small knife, you can detach the cake from the pan and allow it to cool; then cover it overnight. After releasing the cake the next day, you can then sprinkle the praline over it. You Pumpkin Pecan Cheesecake is ready to serve.