11.15.2011

Pumpkin-Pecan Cheesecake

I made this Saturday and we served it Sunday. Everyone loved it so of course I'm posting the recipe. :-)
cheesecake + pumpkin pie + pecan pie = delicious
This will definitely be on our Thanksgiving menu next week.

(via)
Recipe from this month's Southern Living magazine

Pumpkin-Pecan Cheesecake
"Test Kitchen Professional Pam Lolley combined the flavors of three holiday favorites to create this luscious dessert."

>>Ingredients

  • 2 cups graham cracker crumbs
  • 1/3 cup finely chopped pecans
  • 5 tablespoons butter, melted
  • 3 tablespoons light brown sugar
  • (8-oz.) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • large eggs
  • 1 1/2 cups canned pumpkin
  • 1 1/2 tablespoons lemon juice
  • Praline Topping (below)
  • Garnishes: coarsely chopped Pecan Pie-Glazed Pecans, fresh sage leaves

>>Make It

  • 1. Preheat oven to 325°. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.
  • 2. Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)
  • 3. Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
  • 4. Remove sides and bottom of pan, and transfer cheesecake to a serving plate. Prepare Praline Topping; immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge. Garnish, if desired.
  • Try This Twist! Sweet Potato-Pecan Cheesecake: Substitute 1 1/2 cups mashed, cooked sweet potatoes for canned pumpkin. Proceed with recipe as directed, baking 1 hour or until almost set. [Hmmm.....sub pumpkin with sweet potatoes again!]
Praline Topping

>>Ingredients

  • 1 cup firmly packed brown sugar
  • 1/3 cup whipping cream
  • 1/4 cup butter
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract

>>Make It

  • Bring first 3 ingredients to a boil in a 1-qt. saucepan over medium heat, stirring often. Boil, stirring occasionally, 1 minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Use immediately.
Pie-Glazed Pecans

>>Ingredients

  • 1/4 cup dark corn syrup
  • 2 tablespoons sugar
  • 2 cups pecan halves
  • Parchment paper
  • Vegetable cooking spray

>>Make It

  • Stir together corn syrup and sugar. Add pecan halves; stir until pecans are coated. Line a jelly-roll pan with parchment paper; coat parchment paper with cooking spray. Spread pecans in a single layer in prepared pan. Bake at 350° for 15 minutes or until glaze bubbles slowly and thickens, stirring every 3 minutes. Transfer pan to a wire rack. Spread pecans in a single layer, separating individual pecans; cool completely. Cooled pecans should be crisp; if not, bake 5 more minutes.



1 comment:

  1. This is probably the best cheesecake yet!!! Katherine did SUCH a great job of making it, too. Thanks for posting the recipe. I'll print it out for future indulgent times.

    ReplyDelete

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