THANKSGIVING: PUMPKIN CHEESECAKE WITH PRALINE PECAN TOPPING

Y’all. This cheesecake is amazing. The Praline topping is amazing. Make this. You won’t be sorry. I made this last year and thought it was so yummy, I had to make it again this year.

Now, it seems like there are a lot of steps, but they are simple and easy to execute. Cheesecakes are not as intimidating as they may seem. Also, you can make it like 3 days ahead of time or you can make it weeks ahead of time and freeze it. The praline topping stays good in the fridge for 1 week. I am always looking for things I can make well in advance so I can space out all the work, so this is perfect. And, did I mention it is amazing?

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STEP 1: Preheat oven to 400 degrees and grease the bottom and sides of a springform pan. I like to put foil on the bottom on mine to make for easy transfer to a serving platter.

STEP 2: Grind graham crackers in a food processor.

STEP 3: Add the pecans and brown sugar and pulse until incorporated and finely ground.

STEP 4: Add melted butter and pulse until it just comes together.

STEP 5: Pour the crumbs into the bottom of the springform pan and press down until well packed in the pan.

 

STEP 6: Bake for about 8 minutes until lightly browned. BE SURE BOT TO BURN THIS. Watch it, because It can burn quickly at the high temp. Let the crust cool completely.

STEP 7: Turn oven down to 225.

STEP 7: Add cream cheese to the bowl of a stand-mixer and beat until completely smooth.

STEP 8: Whisk together sugar, salt, cinnamon, nutmeg, cloves, and allspice in a small bowl.

STEP 9: Add the sugar mixture to cream cheese while mixer is on low. Scrape sides of bowl as needed.

STEP 10: Add pumpkin purée and breath until smooth.

STEP 11: Add eggs, 1 at a time. Scrape down sides of bowl and beat well.

STEP 12: Add the heavy cream, lemon juice and vanilla and beat until mixture is completely smooth.

STEP 13: Pour the mixture into springform pan and bake for up to 3 hours.

Note: The center will be jiggly but not liquidy.

STEP 14: Allow the cheesecake to cool completely, cover with Saran Wrap and refrigerate overnight.

After this step, you can store in freezer is you plan on making way ahead.

STEP 15: Make the praline topping by first preheating oven to 350.

STEP 16: Place pecans on a baking sheet and toast for 8 minutes. Allow to cool.

STEP 17: Melt butter and brown sugar in a saucepan and cook over medium heat until melted and smooth.

STEP 18: Stir in heavy cream and salt. bring to a boil and simmer for 3 minutes. Remove from heat and let cool.

STEP 19: Chop pecans and stir into cooled caramel.

Note: Warm this slightly before serving.