BuffaloSpree.com's Recipe of the week: Pumpkin Cheesecake
With Pecan Praline Topping
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.
(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
Beat cream cheese until smooth and creamy
Add pumpkin, eggs + yolk, sour cream, sugar, pie spice, flour and vanilla. Beat until combined.
Pour into crust. Bake at 425 for 15 minutes and then at 350 for 45 minutes.
Remove from oven and cool. Refrigerate at least 5 hours.
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
In a saucepan, melt 3 Tbsp. butter. Brown pecans in butter. Set aside.
Heat remaining 4 Tbsp. butter in saucepan, add brown sugar, flour and corn syrup. Cook until sugar dissolves and mixture thickens.
Stir in evaporated milk and saved pecan/butter mix. Cool until thick enough to pour and stay put…about 1 hour.
Decorate cheesecake with whipped cream before serving.