Pumpkin Pecan Cheesecake! This recipe came from the 2014 Southern Living Cookbook: [ Ссылка ]
Ingredients
• 2 cups graham cracker crumbs
• 1/3 cup finely chopped pecans
• 5 tablespoons butter, melted
• 3 tablespoons light brown sugar
• 4 (8-oz.) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 1/2 cups canned pumpkin
• 1 1/2 tablespoons lemon juice
• Praline Topping
• Pie-Glazed Pecans
Step 1
Preheat oven to 325°F. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.
Step 2
Beat cream cheese and next 2 ingredients 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 pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)
Step 3
Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 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.
Step 4
Remove sides and bottom of pan, and transfer cheesecake to a serving plate. Prepare Praline Topping; immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge. Top with Pie-Glazed Pecans.
Praline Topping:
1 cup firmly packed brown sugar
1/3 cup whipping cream
¼ cup butter
1 cup powdered sugar
1 tsp vanilla extract
Bring first 3 ingredients to a boil in a 1 qt saucepan over medium heat, stirring often. Boiling, stirring occasionally for 1 minute, remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally.
Pie-Glazed Pecans:
¼ cup dark corn syrup
2 Tbsp. sugar
2 cups pecan halves
Preheat oven to 350 F. Stir together dark corn syrup and sugar. Add pecans and stir until coated. Line a jelly roll pan with parchment paper (or use a silicone baking sheet) coated with cooking spray. Spread pecans in a single layer and bake for 15 minutes , stirring every 3 minutes. Let pecans cool.
Pumpkin Everything Playlist: [ Ссылка ]
More Pumpkin Recipes:
Pumpkin Cream Cheese Roll: [ Ссылка ]
Pumpkin Bread: [ Ссылка ]
Spiced Pumpkin Fudge: [ Ссылка ]
Pumpkin Snickerdoodle Cookies: [ Ссылка ]
White Chocolate Chip Pumpkin Cookies: [ Ссылка ]
Pumpkin Pie: [ Ссылка ]
*Disclaimer: some links may be affiliate links
