The crust on this cheesecake is unreal. Take your already delicious graham cracker crust and add chopped pecans. The toasty flavour of the pecans after being baked in the crust, combined with the extra crunch they add, make this cheesecake far, far above average. And things only get better as you move upwards; the pumpkin flavour is smooth and savoury, and then there are CANDIED PECANS ON TOP!! Just marvelous.
I don’t have step by step photos for this one since my mom is the one who whipped it up over the holidays. But it was gone in no time and I would happily eat it again, so I thought I better share it!
Pumpkin Praline Cheesecake Recipe
¾ cup graham crumbs
½ cup finely chopped pecans
3/4 cup brown sugar, divided
¾ cup granulated sugar, divided
¼ cup butter, melted
1 ½ cups canned pumpkin
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
3 pkg (250 g each) Philadelphia Brick Cream Cheese, softened
1 tbsp cornstarch
1/2 cup sugar
2 tbsp water
1/2 cup chopped pecans
- Mix graham crumbs, nuts, ¼ cup each brown and granulated sugar and butter, press onto bottom of 9-inch springform pan. Refrigerate 1 hour.
- Preheat oven to 350 degrees F. Whisk pumpkin, remaining brown suger, eggs and spices until well blended. Beat cream cheese, remaining granulated sugar and cornstarch in large bowl with mixer until well blended. Add pumpkin mixture, mix until just blended. Pour over crust.
- Bake 45-50 minutes or until centre is almost set. Run knife around rim of pan to loosen cake. Cool completely before removing rim. Refrigerate 4 hours (if possible). Meanwhile, prepare Praline.
- Bring suger and water to boil in small saucepan on medium-high heat, stirring constantly. Continue boiling, without stirring, 5 to 7 minutes or until syrup is thickened and begins to turn golden brown. Remove from heat and stir in nuts.
- Spread onto parchment-covered baking sheet. Cool. Break into bite-size pices. Top cheesecake with whipped cream and Praline just before serving.
From: what’s cooking?