PRALINE PUMPKIN CHEESECAKE
Wow, this pumpkin cheesecake is amazing. The cheesecake itself has a wonderful fall spice pumpkin flavor. It's perfectly smooth and the praline topping adds a marvelous crunch to every bite. Consider putting aside the pumpkin pie and serving this cheesecake at your holiday dinner.
Provided by Erika Hollis
Categories Other Desserts
Time 5h35m
Number Of Ingredients 21
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!
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Mohamed Adham
[email protected]This cheesecake is a must-try for any pumpkin lover!
Neriah Crawford
[email protected]I can't wait to try this cheesecake with different variations, like a chocolate or caramel topping.
Staret Kc
[email protected]This cheesecake is a great way to use up leftover pumpkin puree.
MD Abu Rayhan
[email protected]I would definitely make this cheesecake again.
Larry Lucky
[email protected]This cheesecake is a bit pricey to make, but it's worth it for a special occasion.
Habiba Khan
[email protected]The praline topping is the perfect finishing touch for this cheesecake.
David Kams
[email protected]I love that this cheesecake can be made ahead of time.
Shayne Moyo
[email protected]This cheesecake is so rich, you only need a small slice.
Demetrius Carter
[email protected]I'm not a baker, but I was able to make this cheesecake without any problems.
Malik Azan Bhutta
[email protected]This cheesecake is a little time-consuming to make, but it's definitely worth it.
Nayan Kumar
[email protected]I added a little extra cinnamon to the cheesecake batter, and it gave it a nice warm flavor.
H Good
[email protected]I used a store-bought crust to save time, and it worked out great.
Victoria Richards
[email protected]This cheesecake is the perfect fall dessert. It's creamy, decadent, and has the perfect amount of pumpkin spice.
katie gamez
[email protected]The crust was a little too crumbly for my taste, but the cheesecake itself was divine.
Georgio Feghaly
[email protected]This cheesecake is so easy to make, and it always turns out perfect. I've made it several times for parties and it's always a crowd-pleaser.
Twilile Nampemba
[email protected]I'm not a huge fan of pumpkin, but this cheesecake was delicious! The praline topping added a nice sweetness and crunch.
Tasneem Louw
[email protected]This praline pumpkin cheesecake was a hit at my Thanksgiving dinner! The flavors of pumpkin and praline were perfectly balanced, and the cheesecake was creamy and smooth.