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
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.
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.
