Pumpkin Praline Cheesecake
I spent five fun-filled years living in New Orleans – and boy did I let the good times roll! What great music, great people and great food! It was an exciting time in my life full of wonderful firsts, including having my first praline! Pralines are sumptuously smooth and creamy cooked sugar pecan candies, and there is nothing better than pouring them over a light and sweet cheesecake. Adding pumpkin to this recipe gives this cheesecake a holiday feel, but bring a little NOLA to your kitchen and have this decadent dessert any time of the year! Enjoy!
Spray 9-inch spring form cake pan with cooking spray.
In a small bowl, mix crust ingredients, stirring well to moisten crumbs.
Evenly press crumb mixture along the bottom of the pan. (Tip: Chill pan in the refrigerator for 20-30 minutes to allow crumbs to set.)
Preheat oven to 350˚F.
In a large bowl, beat cream cheese with an electric mixer at medium speed until creamy.
Mix in brown sugar, cinnamon, nutmeg, orange zest, and vanilla extract.
Add eggs one at a time, beating after each.
Blend in sour cream and pumpkin. Pour into chilled crust and smooth the top.
Bake for 40 minutes until filling is set.
Using a small knife, go around the edges of the crust to loosen from the pan.
Keep cheesecake in the pan and completely cool in the refrigerator.
In a small pan, melt butter.
Toss in pecans and cook for 2-3 minutes to lightly toast nuts.
Pour in sugars.
Stir constantly and continue cooking until sugar melts.
Add cream, stirring well to bring mixture together.
Remove cheesecake from pan and place on cake platter.
Pour praline topping over cheesecake and chill until ready to serve.
Serve with fresh whipped cream.
Ingredients
Directions
Spray 9-inch spring form cake pan with cooking spray.
In a small bowl, mix crust ingredients, stirring well to moisten crumbs.
Evenly press crumb mixture along the bottom of the pan. (Tip: Chill pan in the refrigerator for 20-30 minutes to allow crumbs to set.)
Preheat oven to 350˚F.
In a large bowl, beat cream cheese with an electric mixer at medium speed until creamy.
Mix in brown sugar, cinnamon, nutmeg, orange zest, and vanilla extract.
Add eggs one at a time, beating after each.
Blend in sour cream and pumpkin. Pour into chilled crust and smooth the top.
Bake for 40 minutes until filling is set.
Using a small knife, go around the edges of the crust to loosen from the pan.
Keep cheesecake in the pan and completely cool in the refrigerator.
In a small pan, melt butter.
Toss in pecans and cook for 2-3 minutes to lightly toast nuts.
Pour in sugars.
Stir constantly and continue cooking until sugar melts.
Add cream, stirring well to bring mixture together.
Remove cheesecake from pan and place on cake platter.
Pour praline topping over cheesecake and chill until ready to serve.
Serve with fresh whipped cream.
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