Pumpkin Cheesecake with Pecan Praline Topping

Pumpkin Cheesecake with Pecan Praline Topping
Photo by Stephanie Foley

Ingredients

  • 1 teaspoon(s) cinnamon
  • 0.25 teaspoon(s) freshly ground nutmeg
  • 1 teaspoon(s) salt
  • 1.5 cup(s) granulated sugar
  • 1 tablespoon(s) fresh lemon juice
  • 2 teaspoon(s) pure vanilla extract
  • 1 tablespoon(s) light brown sugar
  • + 10 more ingredients
    • 1.5 cup(s) cream cheese
    • Pecan Praline Topping and whipped cream
    • 0.25 teaspoon(s) ground cloves
    • 5 tablespoon(s) unsalted butter
    • 8 whole(s) graham crackers
    • 0.25 teaspoon(s) ground allspice
    • 0.5 cup(s) pecans
    • 5 large eggs
    • 1 cup(s) heavy cream
    • 1 15-ounce can pumpkin puree

Set a rack over a baking sheet and line the rack with 2 layers of paper towels. Spread the pumpkin puree over the paper towels and let drain for 2 hours, until the puree is fairly dry. Preheat the oven to 500°. Butter the bottom and side of a 9-inch springform pan. In a food processor, pulse the ...

View full recipe at Food & Wine

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