Pumpkin Praline CheesecakeNov 01, 2019 ● By Frisco STYLE
Provided by Chef Kayleigh at The Community Grill
Prep Time: 30 minutes
Cook Time: 1.75 hours
Servings: 10 people
- 7.5 oz ginger snaps
- 1/4 cup sugar
- 5 Tbsp melted butter
- 15 oz can of pumpkin puree
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 1 1/3 cups sugar
- 1 cup Heavy Cream
- 24 oz cream cheese room temperature
- 5 eggs room temperature
- 1/2 cup brown sugar
- 6 Tbsp butter
- 3 Tbsp Heavy Cream
- 1/4 tsp salt
- 1 tsp vanilla
- 3/4 cup chopped pecans
- Preheat oven to 325 degrees, wrap a 9 or 10-inch springform pan with a double layer of foil and spray pan.
- Combine ginger snaps, sugar and melted butter in a food processor. You want the cookies to be fine crumbs.
- Dump mixture into pan and press into an even layer. Bake for 15 minutes.
- While crust is baking, start the filling. Combine pumpkin puree, sugar and spices in a medium saucepan. Stir over medium heat until mixture thickens.
- Transfer pumpkin mixture to a food processor for one minute to cool. Add cold, heavy cream while the food processor runs.
- Scrape down sides and add cream cheese in large chunks. Process until smooth. Add eggs. Pulse until just combined (do not over mix).
- Set your cake pan in a large roasting pan and pour pumpkin mixture on top of cooled crust.
- Pour hot water into the roasting pan until it is halfway up the side of the springform pan. Bake at 325 degrees for one-and-a-half hours until set (if liquid, it is not done).
- Let the cheesecake cool down with the water bath, then move to a counter to finish cooling.
- Once cheesecake cools, combine brown sugar, butter, heavy cream and salt over medium heat. Bring to a boil and simmer for 3-5 minutes until slightly thickened.
- Remove from heat and stir in vanilla and chopped pecans. Pour over cheesecake. It will thicken as it cools down.
- Place cheesecake in fridge at least four hours or overnight. Do not take springform pan off until ready to serve.