Best 4 Pumpkin Praline Cheesecake Recipes

PUMPKIN PRALINE CHEESECAKE

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.

PRALINE PUMPKIN CHEESECAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Prepare a standard size springform pan with some cooking spray.
• 3. Mix together the dry ingredients.
• 4. Add the 1 stick of melted butter and combine.
• 5. Press it into the springform pan, inching it up the sides as much as you can. This will make the cheesecake look amazing.
• 6. Filling: Mix all of the filling items until they are well incorporated.
• 7. Be sure the cream cheese is at room temp so it does not leave any lumps when well mixed.
• 8. Pour everything into the prepared crust.
• 9. Put into a preheated 350 degree oven for 1 hour.
• 10. After 1 hour, test to be sure it doesn't jiggle too much in the center, take it out and let it sit for about 15 minutes.
• 11. Cover with Saran Wrap and refrigerate for 4 hours before serving.
• 12. PRALINE TOPPING: Put the pecans in a skillet and let them cook, stirring them around on a medium heat for about 5 minutes. This brings out flavor!!
• 13. Then add the butter, sugar, and cinnamon and on a medium-high heat. Allow this to caramelize for about 5 minutes.
• 14. Empty the mixture out onto waxed paper and allow to cool.
• 15. Remove the cheesecake from the fridge and carefully remove the Saran Wrap trying to avoid water droplets from falling on the cheesecake.
• 16. Crumble apart and top off the cheesecake with the mixture. Add some fresh whipping cream and serve. OH YUM!

MINI PUMPKIN CHEESECAKE WITH PRALINE TOPPING

Steps:

• 1. Pre-heat oven to 325. Spray the wells of a 12 cup miniature cheesecake pan with non stick cooking spray. Combine crust ingredients and mix well. Divide the crumb mixture evenly into each of the cups and press firmly into the bottoms.
• 2. In a small bowl, combine the pumpkin, cinnamon, and pumkin pie spice, and then set aside. Using slow speed, beat the cream cheese until smooth. Add the sugars and continue beating until smooth and creamy, scraping the sides as needed. Add the pumpkin mixture and mix until blended. Add the egg and egg white and beat on slow just until well blended. Spoon this mixture over the crusts, dividing it evenly among the 12 cups. Tap the pan lightly on the counter a few times to remove large air bubbles and to make sure cups are filled evenly. Bake for approximately 23-24 minutes or until filling is set. Allow cheesecakes to cool completely and then remove them from the pan. Refrigerate for several hours before removing the bottom disks from the cheesecakes.
• 3. To make the topping, combine all ingredients in a small saucepan and bring to boil. Reduce heat and simmer for 5 minutes. After the mixture has cooled slightly, spoon a small amount onto the tops of the cooled cheesecakes. Any leftover topping can be stored in the refrigerator and used for ice cream, etc.

PUMPKIN PRALINE CHEESECAKE

Steps:

• 1. For Pecan-Praline Pieces and Powder,* line a large baking sheet with foil; set aside. In a heavy skillet place the 1/2 cup granulated sugar. Cook over medium-high heat, shaking skillet occasionally until sugar begins to melt. Do not stir. Reduce heat to low. Stir in the chopped pecans; cook about 3 minutes more or until sugar is golden brown and pecans are toasted, stirring occasionally. Pour the mixture onto the prepared baking sheet, spreading with a wooden spoon as thin as possible. Cool. Break or chop the cooled praline into 1/4-inch pieces. Set half of it aside. For Pecan-Praline Powder, place remaining broken pieces in a blender container or food processor bowl. Cover and blend or process until ground. Store in separate containers in refrigerator or freezer up to 1 week.
• 2. For crust, in a medium mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the 1/4 cup brown sugar and beat until fluffy. Add the 1 cup flour. Beat on low to medium speed just until combined.
• 3. Pat dough onto bottom and 1-1/2 inches up the side of 9-inch springform pan. Bake in a 375 degree F oven about 10 minutes or until lightly browned. Cool crust on a wire rack while preparing filling.
• 4. For filling, in a large mixing bowl beat cream cheese, the 3/4 cup brown sugar, and the 2 tablespoons flour with an electric mixer on a medium to high speed until combined. Add the pumpkin, vanilla, cinnamon, ginger, and nutmeg. Beat until combined. Add eggs all at once. Beat on low speed just until combined. Stir in the coarsely broken pecan-praline pieces, reserving the powder for the topping.
• 5. Pour filling into the crust-lined springform pan. Place the springform pan in a shallow baking pan on the oven rack. Bake in a 375 degree F. oven for 45 to 55 minutes or until center appears nearly set when shaken.
• 6. In a small bowl combine sour cream and granulated sugar. Spread over top of cheesecake.
• 7. Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove side of the springform pan. Cool for 1 hour. Cover and chill in the refrigerator for at least 4 hours
• 8. Just before serving, sprinkle the Pecan-Praline Powder over sour cream topping in center of cheesecake and garnish with pecan halves, if desired. Makes 12 to 16 servings.
• 9. *Note: Be extremely careful when working with the hot sugar mixture for the Pecan-Praline Pieces and Powder. Total attention must be given as things move quickly when the sugar reaches the proper temperature to caramelize. Store praline powder in an airtight container until serving time. If desired, the praline powder also can be used as an ice-cream topping.
• 10. Tips: Bake your cheesecakes until edges are light brown and center is almost set. Turn the oven off and let cheesecake stand in oven, with door ajar, 30 minutes or until center is completely set. Then remove from oven and cool completely on a wire rack. It is important to use room temperature ingredients, such as the cream cheese and eggs. To bring cream cheese to room temperature, quickly, place completely unwrapped package(s) in a microwaveable bowl. Microwave on HIGH for 30 to 45 seconds or until slightly softened. NOTE: Do nor let the cream cheese melt or get warm. Refrigerate if it does. When mixing the ingredients (especially the eggs) together, beat at medium speed just until smooth. Add the eggs, one at a time only, on the slowest speed possible and scrape both beater and bowl. You want to avoid beating air into the mixture. Too much air will make the cheesecake fall. Overbeat can also cause cracks to form in the cheesecake as it bakes. Cheesecakes are egg based, and they need low heat. Position baking rack in center of oven and place cheesecake in center of middle oven rack. Place a shallow pan full of water on the lower rack in the oven. The water will also help minimize cracking in the top of the cheesecake. Lightly grease (butter) the inside of the entire springform pan. This is to help prevent the batter from creeping up the side and then falling. You can even cut a piece of parchment paper (the same size as the bottom of your springform pan) and place on the bottom of the pan. Do not open the oven door during the first 30 minutes of baking. Drafts can cause a cheesecake to fall or crack. Let the cheesecake "rest" after baking. Unless other directions are specified in the recipe, when the cheesecake is done, turn off the oven and open the door. Do not jar the cheesecake while it is baking or cooling. Expect a slight shrinkage as it cools. If there is great shrinkage, you have baked it at too high a heat. The cheesecake is done when center is almost set, but jiggles slightly when gently shaken. Cool completely before refrigerating. Chilling a warm cheesecake will trap condensation in the cake and make it soggy. Cheesecakes always need to be well chilled before serving, preferably 12 to 24 hours before cutting (the cheesecake will solidify to a perfect consistency during this time). Slide a small knife around edges of cake to loosen it and remove sides of the springform pan; transfer onto a cake plate.