Pumpkin Cheesecake with Pecan Praline Topping

Name: Pumpkin Cheesecake with Pecan Praline Topping
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon cinnamon; 397 grams 1/2 cups cream cheese , at room temperature; 5 larges eggs, at room temperature; 8 whole graham crackers, broken; 355 milliliters granulated sugar; 0 teaspoons ground allspice; 0 teaspoons ground cloves; 237 milliliters heavy cream, at room temperature; 1 Tbsp fresh lemon juice; 1 Tbsp light brown sugar; 0 teaspoons freshly ground nutmeg; 57 grams 1/2 cup pecans; 414 milliliters 15-ounce can pumpkin puree; 1 teaspoon salt; 5 Tbsps unsalted butter, melted, plus more for greasing the pan; 2 teaspoons pure vanilla extract; 12 servings Pecan Praline Topping and whipped cream, for serving

Pumpkin Cheesecake with Pecan Praline Topping is a vegetarian recipe with 12 servings. One serving contains 453 calories, 6g of protein, and 31g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up brown sugar, heavy cream, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 6 hours.

Instructions

Set a rack over a baking sheet and line the rack with 2 layers of paper towels.

Equipment you will use

Baking Sheet

Paper Towels

Spread the pumpkin puree over the paper towels and let drain for 2 hours, until the puree is fairly dry.

Ingredients you will need

Canned Pumpkin

Spread

Equipment you will use

Paper Towels

Preheat the oven to 50

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Oven

Butter the bottom and side of a 9-inch springform pan. In a food processor, pulse the graham crackers until finely ground.

Ingredients you will need

Graham Crackers

Butter

Equipment you will use

Food Processor

Springform Pan

Add the pecans and brown sugar and pulse until finely ground.

Ingredients you will need

Brown Sugar

Pecans

Add the melted butter and pulse just until incorporated. Press the crumbs onto the bottom of the prepared pan.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Bake the crust for about 8 minutes, just until it is fragrant and lightly browned.

Ingredients you will need

Crust

Equipment you will use

Oven

Let the crust cool completely.

Ingredients you will need

Crust

In the bowl of a standing electric mixer fitted with the paddle, beat the cream cheese until it is very smooth. In a small bowl, whisk the sugar with the salt, cinnamon, nutmeg, cloves and allspice. With the machine on, add the spiced sugar to the cream cheese and beat until creamy, scraping the bottom and side of the bowl. Carefully add the drained pumpkin puree and beat until smooth.

Ingredients you will need

Canned Pumpkin

Cream Cheese

Allspice

Cinnamon

Clove

Nutmeg

Sugar

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

Add the eggs one at a time, beating well and scraping down the bowl between each addition. Beat in the heavy cream, lemon juice and vanilla until the cheesecake mixture is smooth.

Ingredients you will need

Heavy Cream

Lemon Juice

Vanilla

Egg

Equipment you will use

Bowl

Pour the cheesecake mixture over the cooled crust and bake for 12 minutes. Lower the oven temperature to 225 and bake the cheesecake for about 3 hours, until an instant-read thermometer inserted in the center registers 150; the center will be very jiggly but not liquidy.

Ingredients you will need

Crust

Equipment you will use

Kitchen Thermometer

Oven

Let the cheesecake cool on a rack, then cover with plastic wrap and refrigerate overnight.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Run a hot knife around the cheesecake and loosen the springform ring. Carefully remove the ring and transfer the cake to a plate. Using a warm knife, cut the cake into wedges and serve with the Pecan Praline Topping and whipped cream.

Ingredients you will need

Whipped Cream