Monday, November 9, 2009

Pumpkin Praline Cheesecake

We are having our Thanksgiving feast at work tomorrow. It is early, but many people will be out of town, so this day worked best. I am taking my usual broccoli casserole. I decided to try a different pumpkin cheesecake than the Paula Deen one I made before. I have to say Paula's didn't split but this one did. The praline topping covers it up nicely though. I used Paula's crust and a couple of different recipes for the filling and this is how I made it:

PUMPKIN PRALINE CHEESECAKE

Crust:
1-3/4 cups graham cracker crumbs2 tablespoons light brown sugar1/2 teaspoon cinnamon1 stick melted butter(I also added about 1/4 cup of ground pecans)In a medium bowl combine crumbs, sugar, cinnamon. Add melted butter. Press into a 9 inch springform pan that has been sprayed with Pam and press into bottom and up the sides. Set aside.

Filling:
1/4 cup all-purpose flour
1 teaspoon cinnamon
1 15 oz. can pumpkin
4 8 oz. packages cream cheese, softened
1 cup packed light brown sugar
2/3 cup granulated sugar
5 eggs

Heat oven to 450 degrees. In a small bowl, mix flour, cinnamon or pumpkin pie spice and pumpkin. Set aside. In a large bowl or stand mixer, beat cream cheese at medium speed until smooth and creamy. Gradually beat in brown sugar and granulated sugar until smooth. Beat in eggs one at a time at low speed just until blended. Beat in pumpkin mixture until smooth. Pour liquid over crust.

Bake for 10 minutes at 450 and then reduce to 370 and bake for another hour or until outside of cake is set but center still jiggles slightly when shaken. Allow to rest in oven for 30 minutes with door open. Cool pan on cooling rack for 30 minutes. Refrigerate at least six hours before serving, overnight is best.

Topping:
1/4 cup butter
1/2 cup packed light brown sugar
2 tablespoons evaporated milk or cream
1/2 teaspoon vanilla
1/2 cup chopped toasted pecans

Bring butter, brown sugar, and milk to a boil. Remove from heat and add vanilla. It will thicken as it cools. Add pecans. Pour over cheesecake.

10 comments:

Emily said...

Wow, this looks spectacular! I can't believe it's Thanksgiving time already. I wish I worked there!

arlee bird said...

I usually don't think of myself as a big cheesecake fan, but whenever I eat some I always like it. This one looks exceptional and with "Praline" as part of the name it must be.

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Anj said...

Hey Em: We had quite the feast. The cheesecake got big compliments.

Anj said...

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Christi said...

Hey Angie,
I love your blog and I miss GCC Thanksgiving lunches. All of your recipes look great but of course, I know first hand that if you made them, they are great. I need to come visit soon.

Christi

Bellini Valli said...

Now that's a cheesecake Anj!!!!!!

Katy ~ said...

Oh my gosh, that is a work of ART! That praline topping has me craving a nice wedge of your luscious cheesecake. Your coworkers are living large!

Anj said...

Christi: Hey thanks for commenting! We miss you so much. Please come for a visit, everyone would love to see you.

Lynda said...

What a fantastic cheesecake, especially with the praline topping! This would be a treat at any holiday meal.

Abby said...

WowEEEEE. I love praline topping on cheesecake! You have some mighty lucky co-workers!