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
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