Pumpkin Praline Cheesecake

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

Ingredients

• Servings: 16
• 1/4 cup packed brown sugar
• salt, a pinch
• 2/3 cup coarsely chopped pecans
• 1 cup pecans, ground
• 1 cup graham cracker crumbs
• 3 tablespoons sugar
• 6 tablespoons unsalted butter, melted
• 3 (8 ounce) packages cream cheese, softened to room temperature
• 1 cup sugar
• 1/4 teaspoon salt
• 1 cup canned pumpkin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 3 eggs
• 1/4 cup heavy cream

Recipe

• 1 position the rack in the center of the oven; preheat oven to 350°.
• 2 line baking sheet with foil and lightly grease it.
• 3 in a heavy medium saucepan, stir the sugar and salt over medium heat until the sugar melts and the mixture comes to a boil.
• 4 boil 1 minute without stirring.
• 5 mix in the pecans and remove from the heat.
• 6 spread the mixture onto the prepared baking sheet.
• 7 bake for 8 minutes, or until the mixture bubbles vigorously.
• 8 remove from the oven and allow the praline to cool completely on the baking sheet.
• 9 break the praline into 1/2-inch pieces and set aside (this can be done 1 day ahead); store in an airtight container.
• 10 crust-in a bowl, mix the pecans, graham cracker crumbs, sugar, and butter until the crumbs are evenly moistened.
• 11 press the mixture onto the bottom and two-thirds of the way up the sides of a 10-inch round springform pan.
• 12 bake for 10 minutes at 350°.
• 13 remove from the oven and let cool.
• 14 decrease the oven temperature to 325°.
• 15 in the bowel of an electric mixer, beat the cream cheese on medium speed until fluffy.
• 16 gradually add the sugar and salt, beating until combined.
• 17 add the pumpkin, cinnamon, and allspice, beating until well blended.
• 18 add the eggs, one at a time, beating well after each addition.
• 19 add the cream and beat until the mixture is completely blended.
• 20 pour the mixture into the cooled crust.
• 21 place springform pan in a roasting pan filled with enough hot water to come halfway up the sides of the springform pan.
• 22 bake for 1 1/2 hours, or until the filling is puffy and golden on top but still jiggles slightly when gently shaken.
• 23 remove the springform pan from the water and set it on a wire rack to cool for at least 1 hour.
• 24 refrigerate at least 6 hours before serving.
• 25 let the cake stand at room temperature for 20 minutes before serving.
• 26 the cake will keep, covered and refrigerated, fur up to 3 days.
• 27 just before serving, evenly scatter the reserved praline pieces over the top of the cake.