Pumpkin Praline Cheesecake

Total Time: 2 hrs 15 mins Preparation Time: 30 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 12
• 1/2 cup brown sugar (packed)
• 3 tablespoons unsalted butter
• 1 cup pecans (chopped)
• 2 1/2 cups gingersnap cookies (crumbled)
• 2 teaspoons ground cinnamon (ground)
• 1/4 cup unsalted butter (melted)
• 32 ounces light cream cheese (softened)
• 1 cup sugar
• 3 tablespoons whole wheat flour
• 2 teaspoons ground cinnamon (ground)
• 1/4 teaspoon ground cloves (ground)
• 1/3 teaspoon ground allspice (ground)
• 1 teaspoon ground ginger (ground)
• 1/4 teaspoon nutmeg
• 1/2 cup egg
• 15 ounces canned pumpkin, canned
• 2 1/2 teaspoons vanilla

Recipe

• 1 begin with pralines: preheat oven to 325°f line baking sheet with non-stick foil.
• 2 stir sugar and butter in saucepan over medium heat until mixture comes to boil; boil 1 minute without stirring.
• 3 mix in pecans & spread mixture on foil lined baking sheet.
• 4 bake 8 minutes until syrup bubbles as if boiling.
• 5 remove from oven & let cool. break into pieces.
• 6 make crust: stir cookie crumbs and cinnamon in bowl till blended. add butter & stir until crumbs are moistened.
• 7 press onto bottom and 1" along sides of 9" springform pan (w/ 2 3/4" high sides).
• 8 bake crust 10 minutes until set & let cool. double-wrap outside of pan with heavy-duty foil. place in large roasting pan.
• 9 make filling: raise oven heat to 350°f.
• 10 with electric mixer, beat cream cheese and sugar until smooth. beat in flour, spices & eggs (1 at a time).
• 11 beat in pumpkin and vanilla then pour into crust.
• 12 pour hot water into roasting pan to reach 1/2" up sides of springform pan. bake cake 1 hour 45 minutes in water bath until center is just set, adding more water as needed.
• 13 remove cheesecake from water. cool in pan on rack.
• 14 remove foil & run knife between cake and pan sides. chill until cold; then cover and chill overnight.
• 15 release pan sides. place cake on platter. sprinkle praline over cake & serve.