pumpkin praline cheesecake

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 30 gingersnaps, broken into large chunks (about 2 heaping cups)
• 1/2 cup chopped pecans
• 1/4 cup butter (1/2 stick)
• 3/4 cup brown sugar, in all
• 24 ounces cream cheese, softened
• 1/2 cup sugar
• 5 eggs
• 15 ounces canned pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 300 degrees.
• 2 place gingersnaps in bowl of food processor fitted with metal blade and pulse until coarsely ground.
• 3 in a small saucepan over medium heat, saute pecans in butter until toasted and golden brown.
• 4 add pecans and butter to food processor.
• 5 add 1/4 cup of the brown sugar to the food processor and pulse a few times to blend ingredients.
• 6 press mixture into the bottom of a 10-inch springform pan and refrigerate while preparing the filling.
• 7 place the cream cheese, 1/2 cup brown sugar and sugar in a large bowl and beat until smooth.
• 8 add pumpkin, spices and vanilla to bowl and mix to combine.
• 9 add eggs, one at a time, beating after each addition until incorporated.
• 10 pour into prepared crust and bake 1 hour and 30 minutes.
• 11 remove from oven and let cool at room temperature.
• 12 praline pecans 2 tablespoons butter 2 tablespoons brown sugar 2 teaspoons cream or half and half 2 cups pecan halves melt butter in a medium-sized skillet over medium heat.
• 13 add brown sugar and cream and bring to a boil.
• 14 add pecans, stirring well until well coated in butter mixture.
• 15 spread on a baking sheet lined with parchment paper to cool.
• 16 use to garnish praline pumpkin cheesecake.