Pumpkin Pecan Cheesecake

This recipe is going to the top of my fall dessert favorites list.  I don't actually keep a list, but I should and this one should be on it.  I wouldn't say actual pumpkin pie is a favorite of mine, but I do love pumpkin flavored things (pumpkin bread, pumpkin spice latte, etc.)....so when I saw this combo of pumpkin, pecans and cheesecake on the cover of Southern Living, I knew it had to be delicious.  It's not so much a quick-fix dessert, but usually if you're giving something a whirl from SL you don't expect it to be done in half an hour anyways.  I had a free Saturday afternoon a few weeks ago (or I should say, a Saturday where I was looking to not watch football all day) and this was a fun and tasty dish.  You must try it!

Pumpkin-Pecan Cheesecake



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

Before I could get to Step 1....I had to chop some pecans and crush some graham crackers...maybe my favorite part of the process!  :)

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.  NOTE: I did not use a springform pan...I used a regular old pie dish.  Worked just fine.

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 with pecans, if desired.

PRALINE TOPPING (The best part!)

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

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.