Praline Pumpkin Cheesecake Recipes

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PRALINE CHEESECAKE



Praline Cheesecake image

Tasting this cheesecake will quickly bring the South to mind. For me, it always conjures up the image of a couple swinging on the front porch, taking in the beauty of the huge magnolia tree out in their yard.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 11

1-1/2 cups graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup packed brown sugar
2 tablespoons all-purpose flour
3 large eggs
2 teaspoons vanilla extract
1/2 cup chopped pecans, toasted
Whipped cream
Whole pecans

Steps:

  • Combine cracker crumbs, sugar and butter. Press into the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Set side., Meanwhile, beat cream cheese until smooth in a large bowl. Gradually add brown sugar and flour. Add eggs, one at a time, beating well after each addition. Add vanilla. Stir in chopped pecans. Pour into crust; bake at 350° for 40-45 minutes or until golden brown. Cool 20 minutes. Refrigerate overnight. Just before serving, garnish with whipped cream and pecans.

Nutrition Facts :

PUMPKIN PRALINE CHEESECAKE



Pumpkin Praline Cheesecake image

Make and share this Pumpkin Praline Cheesecake recipe from Food.com.

Provided by ChamoritaMomma

Categories     Cheesecake

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 17

1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
1 tablespoon packed brown sugar
1/2 cup finely chopped toasted pecans
3 (8 ounce) packages cream cheese, softened
1 cup canned pure canned solid-pack pumpkin
1 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
4 eggs
1 tablespoon dark rum (optional)
1/2 cup packed brown sugar
1/2 cup whipping cream
3/4 cup coarsely chopped toasted pecans

Steps:

  • In medium bow, stir together all crust ingredients except pecans; press into bottom of 9-inch springform pan. Sprinkle ½ cup pecans over crust. Refrigerate while preparing filling.
  • Heat oven to 300 degrees. Place cream cheese in food processor; process until smooth and creamy. Add pumpkin, 1 cup brown sugar, cinnamon, ginger, cloves, nutmeg and allspice; pulse to combine. Add eggs two at a time; pulse until well-blended. Add rum; pulse to combine. Cheesecake also can be make with electric mixer. Pour into pan.
  • Bake 65 to 75 minutes, or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped, but should not ripple as if liquid. Cool on wire rack 1 hour. Refrigerate at least 8 hours or overnight.
  • Place ½ cup brown sugar and cream in small saucepan; heat over medium heat until sugar dissolves, stirring frequently. Reduce heat to medium-low; simmer 5 minutes or until thickened (you should be able to see bottom of pan when stirring). Topping will thicken more as it cools.
  • Remove from heat, stir in ¾ cup pecans. Let stand until cool, 10-15 minutes. Pour over cheesecake, spreading with spatula. Refrigerate at least 30 minutes or until set. Store in refrigerator.

PUMPKIN PRALINE CHEESECAKE



pumpkin praline cheesecake image

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

Provided by - Momma Loon

Categories     Cheesecake

Time 55m

Yield 10 serving(s)

Number Of Ingredients 13

30 gingersnaps, broken into large chunks (about 2 heaping cups)
1/2 cup chopped pecans
1/4 cup butter (1/2 stick)
3/4 cup brown sugar, in all
24 ounces cream cheese, softened
1/2 cup white sugar
5 eggs
15 ounces canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon vanilla

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.
  • Add brown sugar and cream and bring to a boil.
  • Add pecans, stirring well until well coated in butter mixture.
  • Spread on a baking sheet lined with parchment paper to cool.
  • Use to garnish Praline Pumpkin Cheesecake.

Nutrition Facts : Calories 558.5, Fat 37, SaturatedFat 19.6, Cholesterol 192.8, Sodium 519.4, Carbohydrate 48.9, Fiber 2.4, Sugar 32.1, Protein 10.5

PUMPKIN-PECAN CHEESECAKE



Pumpkin-Pecan Cheesecake image

Categories     Cake     Cheese     Nut     Dessert     Bake     Thanksgiving     Cream Cheese     Pecan     Pumpkin     Fall     Chill     Party     Bon Appétit

Yield Serves 12

Number Of Ingredients 18

For praline
1/2 cup (packed) golden brown sugar
3 tablespoons unsalted butter
3/4 cup coarsely chopped pecans
For crust
2 cups gingersnap cookie crumbs (about 9 ounces)
1 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
For filling
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
3 tablespoons all purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
4 large eggs
1 15-ounce can solid pack pumpkin
3 tablespoons bourbon
2 teaspoons vanilla extract

Steps:

  • Make praline:
  • Preheat oven to 325°F. Line baking sheet with foil. Stir sugar and butter in heavy medium saucepan over medium heat until sugar melts and mixture comes to boil; boil 1 minute without stirring. Mix in pecans. Spread mixture on prepared baking sheet. Bake until sugar syrup bubbles vigorously, about 8 minutes. Cool praline completely. Break into pieces. (Can be made 1 day ahead. Store airtight.)
  • Make crust:
  • Preheat oven to 325°F. Stir cookie crumbs and cinnamon in medium bowl to blend. Add butter; stir until crumbs are moistened. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until set, about 8 minutes. Cool. Double-wrap outside of pan with heavy-duty foil. Place in large roasting pan.
  • Make filling:
  • Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in flour and spices. Beat in eggs 1 at a time. Beat in pumpkin, bourbon and vanilla. Transfer to crust.
  • Pour enough hot water into roasting pan to reach 1 inch up sides of springform pan. Bake cake in water bath until center is just set, adding more water to roasting pan as needed, about 1 hour 45 minutes. Remove cheesecake from water. Cool in pan on rack. Remove foil. Run small sharp knife between cake and pan sides. Chill until cold; then cover and chill overnight.
  • Release pan sides. Place cake on platter. Sprinkle praline over, leaving 1-inch plain border at edge. Cut cake into wedges.

FLUFFY PUMPKIN PRALINE CHEESECAKE



Fluffy Pumpkin Praline Cheesecake image

Cheesecake, pie and pumpkin-three of our favorite things-come together in this fluffy, creamy dessert. All we can say is yum!

Provided by My Food and Family

Categories     Recipes

Time 3h15m

Yield 8 servings

Number Of Ingredients 9

2 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup granulated sugar
1 tsp. vanilla
1/2 cup canned pumpkin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 Tbsp. butter
1/4 cup packed brown sugar
3/4 cup pecan halves

Steps:

  • Beat cream cheese, granulated sugar and vanilla in large bowl with mixer until blended. Add pumpkin; mix on low speed just until blended. Stir in 2 cups COOL WHIP. Spoon into crust.
  • Refrigerate 3 hours or until set.
  • Meanwhile, microwave butter, brown sugar and 1/2 cup COOL WHIP in small microwaveable bowl on HIGH 1 min.; stir. Microwave 1 more min., stirring every 30 seconds. (Mixture will be very hot.) Stir in nuts. Cool to room temperature. Spread praline topping over cheesecake just before serving; top with remaining COOL WHIP.

Nutrition Facts : Calories 550, Fat 39 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 80 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

PRALINE PUMPKIN PIE I



Praline Pumpkin Pie I image

This is an easy pumpkin pie that everyone loved at a church dinner. Different from the same old filling. It has a layer of pralines on the bottom of the pie shell, and then is filled with a stove top cooked filling. Garnish with whipped topping and chopped pecans.

Provided by Loye Schulthess

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 13

4 tablespoons butter
⅓ cup packed brown sugar
½ cup chopped pecans
1 (9 inch) pie crust, baked
⅔ (3 ounce) package egg custard mix
⅓ cup white sugar
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground allspice
⅔ cup evaporated milk
⅔ cup milk
1 (15 ounce) can pumpkin puree

Steps:

  • Melt the butter or margarine in a saucepan, and stir in the 1/2 cup chopped pecans and brown sugar. Cook until bubbly. Spread over the bottom of cooled pie shell.
  • Combine custard mix, white sugar, and spices in a 2 quart saucepan. Stir in evaporated milk, milk, and pumpkin puree. Cook while stirring until bubbly. Cover, and cool for 10 minutes.
  • Pour pumpkin custard filling into pie shell, and chill until firm.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 40.1 g, Cholesterol 23 mg, Fat 18 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 7 g, Sodium 347.9 mg, Sugar 28.7 g

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