BuffaloSpree.com's Recipe of the week: Pumpkin Cheesecake
With Pecan Praline Topping
Crust:
9 graham crackers, crushed finely
4 Tbsp. sugar
½ c pecans, finely chopped
8 Tbsp. butter, melted
In a bowl, mix all ingredients and press into bottom of a 9” spring form pan.
Filling:
(3) 8 oz. packages of cream cheese, room temperature
1 15 oz. can of pumpkin
3 large eggs + 1 yolk
4 Tbsp. sour cream
1 Tbsp. pumpkin pie spice
2 Tbsp. flour
1 Tbsp. vanilla
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Beat cream cheese until smooth and creamy
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Add pumpkin, eggs + yolk, sour cream, sugar, pie spice, flour and vanilla. Beat until combined.
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Pour into crust. Bake at 425 for 15 minutes and then at 350 for 45 minutes.
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Remove from oven and cool. Refrigerate at least 5 hours.
Topping:
7 Tbsp. butter
1 ½ c pecans
1 ½ c brown sugar
3 Tbsp. flour
1 ½ c corn syrup
1 c evaporated milk
1 c whipping cream, whipped
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In a saucepan, melt 3 Tbsp. butter. Brown pecans in butter. Set aside.
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Heat remaining 4 Tbsp. butter in saucepan, add brown sugar, flour and corn syrup. Cook until sugar dissolves and mixture thickens.
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Stir in evaporated milk and saved pecan/butter mix. Cool until thick enough to pour and stay put…about 1 hour.
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Decorate cheesecake with whipped cream before serving.
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