Thursday, October 27, 2011

Pumpkin-Pecan Cheesecake

Recently I found this Pumpkin-Pecan Cheesecake recipe in the
November issue of Southern Living. Wouldn't this be a perfect dessert 
for Thanksgiving? I think so. I usually host Thanksgiving, I thought I'd 
plan the menu early this year. The last time I made a cheesecake, I had
a friend over, and we were talking while I was baking-so even though the 
cheesecake looked wonderful, I had forgotten one ingredient-the sugar!
Maybe we could have used it on crackers instead, as an appetizer?!


So, this is my test cheesecake. The recipe called for a Praline topping,
but I decided to make this one without it. I love to experiment with
recipes-so I may try a different topping. We'll see.


 It turned out well.


 I tried a tiny piece this morning. Perfect!

Pumpkin-Pecan Cheesecake
12 servings

2 Cups graham cracker crumbs
1/3 Cup finely chopped pecans
5 Tbsp. butter, melted
4 (8 oz) pkgs. cream cheese, soften-I use light cream cheese.
3 Tbsp. light brown sugar
1 Cup granulated sugar
1Tsp. vanilla extract
4 large eggs
1 1/2 Cups canned pumpkin
1 1/2 Tbsp. lemon juice

Preheat oven to 325. Stir together the 1st 4 ingredients in bowl until well blended. Press mixture on bottom and 1 1/2" up sides of 9" springform pan. Bake 8-10 minutes-until lightly brown.

Beat cream cheese and next 2 ingredients at med. speed until smooth. Add eggs one at a time until blended. Add pumpkin and lemon juice, beat until blended. Pour batter into prepared crust.

Bake at 325 for 1 hr. to 1 hr and 10 minutes. Turn off oven. Let cheesecake stand in oven with door closed for 15 minutes. Remove cheesecake from oven, gently run knife around outer edge to loosen sides. Cool in pan, on wire cooling rack (about 1 hr). Cover and chill 8 to 24 hours.

Remove sides and bottom of pan, transfer to serving dish. 

Praline Topping

1 Cup firmly packed brown sugar
1/3 Cup whipping cream
1/4 Cup butter
1 Cup powder sugar, sifted
1 Tsp. vanilla extract

Bring 1st 3 ingredients to boil in saucepan over medium heat, stirring often. Boil, stirring occasionally, 1 minute; remove from heat. Gradually whisk in vanilla until smooth. Let stand 5 minutes, whisking occasionally. Use immediately. Pour slowly over chilled cheesecake. Spread within 1/4 inch of edge.


Enjoy!

-Lynn

I am linking to:

21 comments:

MommaHen said...

This literally made my mouth water!

Franka said...

The cake is looking lovely!
I'd like to try!

♥ Franka

Rosemary said...

This looks so yummy smart to try out before Thanksgiving.

Christine @ Stonehouse Living said...

Hi Lynn,

Wow, this looks delicious!
It must taste so good...
Your family will be very happy!
All the Best,
Christine

Barb and Dell said...

Your pumpkin pecan cheesecake is making my mouth water!

Rizzi said...

THIS SURE LOOKS DELICIOUS, I LOVE PUMPKIN CHEESECAKE.....WHAT A GREAT DESSERT FOR THANKSGIVING. WE ARE SUPPOSED TO HAVE SNOW THIS WEEKEND, HAVE A NICE WEEKEND. RIZZI

SavoringTime in the Kitchen said...

I haven't made pumpkin cheesecake in years! I love the stuff but my husband doesn't like pumpkin. It's delicious stuff! The praline topping would be so good with this.

Lesson - never have friends over while baking - LOL.

Grammy Goodwill said...

Oh, yum. That must have been so good.

Sarah said...

Oh yum! That sounds amazing! Thanks so much for linking up to my homemaking linkup party this weekend! I'm so glad to have you!

Hope you have a great Saturday!

Sarah

Miz Helen said...

Your Pumpkin Pecan Cheesecake looks so delicious. We would just love this recipe and it is great for this time of the year! Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week end and come back soon!
Miz Helen

lulumusing said...

You know, I think I'd like this better than pumpkin pie and since I like pralines, I'd probably want to include the topping.

Yvonne @ StoneGable said...

I think I just gained 5 pounds looking at this delicious decedent dessert! YUMMY!
Thanks for inspiring us at ON THE MENU with this Thanksgiving worthy dessert!
Yvonne

Sarah E. said...

You can't go wrong with pumpkin and pecan!

Stopping by from This Chick Cooks (a little late!)

Miz Helen said...

Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you are having a great week and enjoy your new Red Plate!
Miz Helen

Jo's This and That said...

It Looks yummy! Cann't wait to try it!JoAnn

Chari at Happy To Design said...

Hi Lynn...

Oooh...cheesecake is my favorite dessert! Pumpkin cheesecake sounds absolutely divine...thanks for sharing your recipe. I would love to give it a try! It sure did come out pretty!!!

Thank you so much for sharing this lovely post with us for the Sunday Favorites party today! Mmmm...what a sweet treat, my friend!

Warmest autumn wishes,
Chari

Gypsy Heart said...

Lynn,
I know I gained 10 lbs reading this and seeing the photos. :-) I wanted to try it prior to Thanksgiving so I'm glad you did! Thanks so much for sharing ~

xo
Pat

Gypsy Heart said...

Lynn,
I know I gained 10 lbs reading this and seeing the photos. :-) I wanted to try it prior to Thanksgiving so I'm glad you did! Thanks so much for sharing ~

xo
Pat

Cottage and Broome said...

Looks so yummy, I'll take my piece with a cup of tea! Thanks for sharing such a great recipe, Laura Cottage and Broome

Phyllis said...

My family is coming here for Thanksgiving, and I think I will try your recipe for the yummy looking pumpkin cheesecake......wow....it is breathtakingly gorgeous.....I sure hope mine will look like yours!!!

Terri @ A Creative Princess said...

You had me at pumpkin! It looks delicious! I would love for you to link up Thursday (actually it starts tonight) to It’s a Party!
www.acreativeprincess.blogspot.com