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Name of Event

Thanksgiving USA

Cuisine From

USA

Description

Pumpkin-Pecan Cheesecake with Pecan Praline Topping

Summary

Yield 6 to 8 servings
Preparation time 25-30 minutes
Cooking time 1 1/2 hours + overnight refrigeration
Main Ingredient Pumpkin /Pecans

Ingredients

Pie Crust

  • 2 cups gluten free graham cracker crumbs (use regular graham crackers if gluten is not an issue)
  • 1/3 cup finely chopped pecans
  • 5 tablespoons butter, melted
  • 3 tablespoons light brown sugar 

Filling

  • 4 (8-oz.) packages cream cheese, softened
  • 1 cup granulated/castor sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs
  • 1 1/2 cups canned pumpkin
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • 1 1/2 tablespoons lemon juice 

Topping

  • 1 cup packed brown sugar
  • 1/3 cup butter
  • 1/3 cup heavy whipping cream
  • 1-1/3 cup pecans

# We recommend the Gluten Free Mall forThe Grainless Baker Gluten-Free Graham Crackers and all your gluten free needs

Instructions

Pie Crust

  1. Cover the bottom of a 9-inch spring-form pan with parchment/bakingpaper
  2.  Preheat oven to 325°F. Stir together ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of the pan
  3. Bake 8 to 10 minutes or until lightly browned.

Filling

  1. Beat cream cheese 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 spices, pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)
  2. Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set.
  3. Turn oven off. Let cheesecake stand in oven, with door closed for15 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.

Topping

  • In a sauce pan combine brown sugar and butter, stir over low-medium heat until bubbly. Stir in whipping cream and nuts.
  • Pour hot topping over cheesecake and chill for 4 to 8 hours, or overnight, before removing the spring-form ring. 
  • Store in refrigerator.

For more Thanksgiving recipes,Thanksgiving cookbooks, Thanksgiving Ideas and restaurants that serve Thanksgiving dinners  "NEAR ME"visit our Thanksgiving Page