Spiced pumpkin cheesecake with pecan praline

8 Servings

Ingredients

Quantity Ingredient
¾ cup Graham Cracker Crumbs; -Or--
¾ cup Vanilla Wafer Crumbs
½ cup Walnuts; ground
6 tablespoons Melted Butter
2 pounds Cream Cheese; softened
1½ cup Sugar
⅓ cup Flour
2 teaspoons Cinnamon
1 teaspoon Nutmeg
½ teaspoon Ground Cloves
¼ teaspoon Ground Allspice
6 larges Eggs
1½ cup Pumpkin Puree; (14 1/2 oz.)
Whipped Cream --topping----
⅓ cup Brown sugar; firmly packed
⅓ cup Whipping cream
½ cup Pecans; roasted and chopped

Directions

Prepare 9" springform pan (butter sides and bottom). Combine graham or vanilla wafer crumbs, walnuts, melted butter and press up sides and on bottom of pan. Chill. In large bowl, beat cream cheese until light.

Gradually add sugar, flour and spices. Beat in eggs, 1 at a time, blending well. Add pumpkin puree and blend well. Pour batter into chilled pan and bake in center of oven at 325 F for 90 minutes. Turn off heat and let cake stand for 30 min. with door open. Cool on rack and then chill for 2 hours and top with praline. Serve with whipped cream.

NOTES : nutty Praline Topping: In a small saucepan, combine sugar and cream. Over medium heat, cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in nuts. Keep stirring until praline becomes less molten ans a bit stiffl-then pour onto chilled cheesecake.

Posted to MC-Recipe Digest V1 #854 by "hubbardj@..." <hubbardj@...> on Oct 19, 1997

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