Sunday, November 25, 2012

Pumpkin Praline Cheesecake (Southern Living)

I have two favorite cooking magazines: Fine Cooking and Southern Living. They're both foolproof! I made several things from Southern Living's 2011 "Best Fall Baking" issue for Thanksgiving this year, one of which was this incredible pumpkin cheesecake. Everyone raved about it... personally I think half of what makes is so stunningly delicious is the praline topping. Do not skip that part!! As for the "pecan pie glazed pecans" that garnish the top... I suggest buying them pre-made at the grocery store -- Emerald brand is the best :)



Pumpkin Cheesecake

Ingredients 

  • 2 cups graham cracker crumbs
  • 1/3 cup finely chopped pecans
  • 5 tablespoons butter, melted
  • 3 tablespoons light brown sugar
  • 4 (8-oz.) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 1/2 cups canned pumpkin
  • 1 1/2 tablespoons lemon juice
  • Praline Topping
  • Garnishes: coarsely chopped Pecan Pie-Glazed Pecans

Preparation

  1. 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. 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. 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. 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.
  5. 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.

Praline Topping

Preparation

  1. 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.

Both of the above recipes are from Southern Living magazine and can be found online at allrecipes.com.

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