MAPLE PUMPKIN CHEESECAKE WITH PECAN PRALINE TOPPING
Provided by A Kitchen Addiction
Number Of Ingredients 19
Steps:
- Preheat oven to 350. Lightly spray a 9 inch pie plate with non-stick cooking spray. In a small bowl, whisk together graham cracker crumbs, sugar, and salt. Stir in melted butter until combined. Press into the bottom and sides of prepared pie plate. Bake for 8 minutes or until just starting to turn light golden brown. Remove from oven to a wire rack to cool completely. In the bowl of stand mixer, beat together cream cheese, confectioner's sugar, and brown sugar until creamy. Beat in pumpkin, cinnamon, nutmeg, ginger, cloves, and maple extract until well combined. Gently fold in whipped cream until combined. Pour filling into prepared crust. Smooth top with a spatula. Refrigerate for 3 hours or until set. In a medium saucepan, combine butter and brown sugar over medium heat. Cook over medium heat until butter is melted and sugar is dissolved. Stir occasionally to prevent scorching. Stir in whipping cream and salt. Bring to a boil and boil for 5 minutes. Stir constantly to prevent scorching. Remove from heat and cool for 10 minutes. Stir in pecans. Allow to cool for 15 more minutes before pouring over cheesecake pieces right before serving. Store leftover cheesecake and praline topping in refrigerator.
PUMPKIN CHEESECAKE WITH PECAN PRALINE SAUCE
Learn how to make a decadent Pumpkin Cheesecake recipe with my signature Pecan Praline Sauce perfect for the fall or holiday season!
Provided by Gemma Stafford
Categories Dessert
Time 1h45m
Number Of Ingredients 23
Steps:
- For crust: Preheat oven to 425-degrees. In medium bowl, combine crumbs with the melted butter and mix until all crumbs become moist with butter. Press down flat into a 9-inch springform pan. Set Aside in the fridge.
- For filling: Beat cream cheese until smooth. on Medium speed slowly add the eggs and sugar until combined. Add the pumpkin puree, pie spice and vanilla. Beat together on High speed until well combined and thickened.
- Pour into crust. Spread out evenly and place in oven for 15 minutes, then reduce heat to 350-degrees and bake for 55-60 minutes. It should have a slight giggle to it when it's baked.
- Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours minimum. Preferrably overnight
- For topping:
- In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, brown sugar and pecans; bring to a boil.
- Reduce heat to low, Simmer until the sauce thickens, for about 5 minutes.
- Take off the heat and set aside to cool.
- Spoon over cheesecake and serve with whipped cream.
- Enjoy this Big and Bold cheesecake!
PRALINE PUMPKIN PECAN PIE
My husband and I are not big fans of traditional pumpkin pie, but my mother and others are, so we must have pumpkin pie as one of the desserts at Thanksgiving. I decided to meet everyone halfway with this pumpkin pecan pie recipe and it was a hit. Now I bring it to Thanksgiving every year. My mother doesn't even feel the need to bake her own pumpkin pie! -Emily Reese, Glade Hill, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 325°. In a large bowl, mix crushed cookies, pecans, brown sugar and salt; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 5-7 minutes. Cool on a wire rack., For filling, in a large bowl, beat eggs, pumpkin, milk, spices and salt. Pour into crust. Bake on a middle oven rack until center is set, 50-60 minutes. Cool on a wire rack 1 hour., For topping, in a large heavy saucepan, combine brown sugar, cream, corn syrup, butter and vinegar. Bring to a boil over medium heat. Cook and stir until a candy thermometer reads 240° (firm-ball stage), stirring occasionally. Remove from heat; stir in pecans and vanilla. Pour over pie immediately. Refrigerate at least 4 hours or overnight.
Nutrition Facts : Calories 684 calories, Fat 35g fat (11g saturated fat), Cholesterol 91mg cholesterol, Sodium 372mg sodium, Carbohydrate 89g carbohydrate (74g sugars, Fiber 5g fiber), Protein 10g protein.
PUMPKIN PRALINE CHEESECAKE
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
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.
FLUFFY PUMPKIN PRALINE CHEESECAKE
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
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 TOPPING
This goes great on ice cream or pie.
Provided by MsMarilyn
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Melt butter in a heavy saucepan over low heat; stir in brown sugar, pecans, and nutmeg. Stir constantly and bring topping to a boil; allow to simmer until topping thickens slightly, about 5 minutes. Remove from heat.
- To use as pie topping, spoon topping onto pie and broil until topping bubbles; watch carefully to avoid burning. Let pie cool before serving.
- To use as ice cream topping, just spoon warm or cooled topping over ice cream and serve.
Nutrition Facts : Calories 250 calories, Carbohydrate 28.9 g, Cholesterol 15.3 mg, Fat 15.6 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 4.5 g, Sodium 48.6 mg, Sugar 27.3 g
PUMPKIN-PECAN CHEESECAKE
Categories Cake Cheese Nut Dessert Bake Thanksgiving Cream Cheese Pecan Pumpkin Fall Chill Party Bon Appétit
Yield Serves 12
Number Of Ingredients 18
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.
PRALINE PECAN PUMPKIN CHEESECAKE
Pecan pie and pumpkin. My two favorite fall flavors mixed just enough to make this a little different. We love it here in my house. I hope you enjoy it as well.
Provided by The Miserable Gourm
Categories Dessert
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- For the topping- In a frying pan over medium heat, melt butter, corn syrup and brown sugar. As it melts, mix in the chopped pecans and cook to coat about 3-5 minutes. Turn off heat and begin filling.
- For the filling- In a large bowl, beat cream cheese, white and brown sugar until smooth. Add pumpkin, vanilla, eggs and pie spice and mix until combined, scraping the sides of the bowl as necessary.
- Pre-heat over to 400°F
- Pour filling mixture into pie crust. Carefully crumble pecans and gently add to the top of the pie filling. Cook at 400°F for 10 minutes. Reduce temp to 350°F and continue cooking approx 55 minutes, until toothpick comes out clean. Cool in refrigerator 4 hours or overnight for best flavor.
Nutrition Facts : Calories 515, Fat 30.3, SaturatedFat 9.4, Cholesterol 104.8, Sodium 305.3, Carbohydrate 56.8, Fiber 2.1, Sugar 43.2, Protein 7
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PUMPKIN CHEESECAKE WITH PECAN PRALINE TOPPING RECIPE
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4/5 Category CheesecakesServings 12Total Time 6 hrs
- Set a rack over a baking sheet and line the rack with 2 layers of paper towels. Spread the pumpkin puree over the paper towels and let drain for 2 hours, until the puree is fairly dry.
- Preheat the oven to 500°. Butter the bottom and side of a 9-inch springform pan. In a food processor, pulse the graham crackers until finely ground. Add the pecans and brown sugar and pulse until finely ground. Add the melted butter and pulse just until incorporated. Press the crumbs onto the bottom of the prepared pan. Bake the crust for about 8 minutes, just until it is fragrant and lightly browned. Let the crust cool completely.
- 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. 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.
- 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. Let the cheesecake cool on a rack, then cover with plastic wrap and refrigerate overnight.
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