Praline Pumpkin Cheesecake

  • Yield 16 servings


1 1/2 cups graham cracker crumbs
1 cup ginger snap crumbs
1 stick butter
1 cup brown sugar (firmly packed)
6 tablespoons butter or margarine
1 cup chopped pecans
3 packages cream cheese (8oz)
1/2 cup sugar
1/2 cup brown sugar (firmly packed)
1 can pumpkin (15 oz)
4 -- eggs
1/4 cup evaporated milk
3 tablespoons flour
2 tablespoons maple syrup
2 tablespoons pumpkin pie spice


Preheat oven to 325.

For crust:  Combine crumbs and butter. Press into lightly greased 10" springform pan.  Bake 15 minutes.

For topping:  combine sugar and butter in small bowl.  Stir in pecans.  Set aside.

For filling:  Beat cream cheese and sugars in large bowl until fluffy.  Beat in remaining ingredients until smooth.  Pour over crust.

With rack in center of oven, bake cake about 1 1/2 hrs or until sides pull away from pan and center is almost set.  Sprinkle topping over cake and  bake 10 minutes longer.  Leaving cake on same racki, broil 1-2 minutes or until sugr carmalizes and edges of cheesecake are golden brown.  Cool in pan to room temperature before removing sides of pan.  Yield 16 servings.



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