Praline Pumpkin Cheesecake

Products Used

Ingredients

Gingersnap Crust

  • 2 cups crushed gingersnaps
  • 4 tablespoons (1/2 stick) melted butter

    Pumpkin Cheesecake Filling

    Praline Topping

    • 1/2 cup firmly packed Dixie Crystals Dark Brown Sugar
    • 3/4 cup whipping cream
    • 4 tablespoons (1/2 stick) butter
    • 1/4 teaspoon salt
    • 1 tablespoon vanilla extract
    • 1 1/2 cups pecan halves

    Directions

    1. Preheat oven to 325°F.
    2. To make cheesecake crust, use a rolling pin or food processor and crush gingersnaps to obtain two cups. Add melted butter and combine well. Press onto bottom of a 9-inch diameter springform pan and place in oven for 9 minutes.
    3. When cool enough to handle, place pan on three layers of aluminum foil and wrap outside of pan with foil. Ensure that no water can penetrate through foil. Place springform pan in a roasting pan and set aside.
    4. To make pumpkin cheesecake: Beat soft cream cheese and both sugars on low speed until well blended with no lumps. Scrape bowl well.
    5. Add eggs one at a time waiting for previously added amount to be fully incorporated. Scrape bowl and beater well in between additions.
    6. Add pumpkin, spices, and vanilla and mix to combine - do not beat, just mix by hand. (Don’t overbeat cream cheese mixture.) Pour into cake pan over ginger crust. Pour water into roasting pan, about 1-inch high, and place in oven.
    7. Bake pumpkin cheesecake until center of cake no longer trembles, about 1:45-2:00 hours. You could also try baking for 1:45 minutes, then turn off the oven and open the door to let cheesecake cool off. It will continue baking from residual heat.
    8. Remove from oven and allow to cool on a rack at room temperature for 30-60 minutes. Place in refrigerator overnight. Remove cheesecake from refrigerator about an hour before serving to bring it to room temperature. 
    9. Make praline topping just before serving to your guests for best results. Begin by toasting pecans for eight minutes in a 350°F oven.
    10. In a saucepan, bring all ingredients to a boil excluding pecans. Boil for three minutes ensuring that mixture will not boil over. Remove from heat and stir in pecans.
    11. Allow to cool for 10 minutes and spread on surface of cheesecake.
    12. Run a sharp knife around edge and bottom of cheesecake in pan to remove. Use a sharp knife to cut as desired.
    Dixie Crystals Insight

    Helpful hints for this Praline Pumpkin Cheesecake Recipe:

    1. Drain pumpkin on paper towels to remove excess moisture.
    2. Just to be safe butter inside of your springform pan completely.
    3. Use a good no-leak springform pan. 
    4. Use heavy-duty aluminum foil underneath pan, just in case.
    5. For those with nut allergies who need a substitute for the pecans, saute green apples in brown sugar and drizzle over pumpkin cheesecake.
    6. It’s best to use a standing mixer vs. a hand-held mixer. 
    Rate & Review

    Rating

    Billie O
    Aug 19, 2013

    Easy to make and looks just like the picture. The taste is out of this world! I do add a little freshly grated nutmeg because my grandmother always told me you couldn't have pumpkin without nutmeg.

    Nov 02, 2013

    The only reason I gave it 4 out of 5 stars is the crust. I definitely do not like ginger snaps with this. I think it takes away from the cheesecake. The cheesecake is the star and great recipe. I make mine the same almost. It is a great recipe! I love pumpkin and cream cheese!!

    Bea
    Nov 03, 2013

    The only reason I gave it 4 out of 5 stars is the crust. I definitely do not like ginger snaps with this. I think it takes away from the cheesecake. The cheesecake is the star and great recipe. I make mine the same almost. It is a great recipe! I love pumpkin and cream cheese!!

    theresa r
    Dec 20, 2013

    Cheesecake (tarta de queso) de Calabaza con Cubierta de Nueces Garapiñadas

    Products Used

    Ingredientes

    Corteza Tarta de Queso

    • 2 tazas galletas de jengibre machacadas
    • 4 cucharadas de mantequilla derretida

    Relleno de Calabaza para Tarta de Queso

    • 3 paquetes (8 onzas) queso crema, suave a temperatura ambiente
    • 1 taza Dixie Crystals Azúcar Granulada Extra Fina
    • 1/2 taza azúcar morena oscura
    • 4 huevos grandes
    • 1 lata (15 onzas) puré de calabaza 100% puro; no relleno de calabaza
    • 1 cucharadita de canela
    • 1/2 cucharadita jengibre
    • 1/4 cucharadita clavos de olor
    • 2 cucharaditas extracto de vainilla

    Cubierta de Nueces Garapiñadas

    • 1/2 taza bien compacta Dixie Crystals Azúcar Morena Oscura
    • 3/4 taza crema para batir
    • 4 cucharadas de mantequilla
    • 1/4 cucharadita de sal
    • 1 cucharada extracto de vainilla
    • 1 1/2 taza de mitades de nueces

    Direcciones

    1. Precaliente el horno a 325 F.
    2. Para hacer la corteza de la tarta de queso, use un rodillo o un procesador de comida y muela las galletas de jengibre para obtener 2 tazas. Agregue la mantequilla derretida y combine bien. Presione en el fondo de una bandeja de hornear de 9 pulgadas y coloque en el horno por 9 minutos.
    3. Cuando este lo suficientemente fría como para manejarla, coloque la bandeja en  3 capas de papel de aluminio y cubra la parte de afuera de la bandeja con el papel. Asegúrese de que el agua no pueda penetrar a través del papel de aluminio. Coloque la bandeja en una bandeja de rostizar y ponga a un lado.
    4. Para hacer la tarta de queso de calabaza, bata el queso crema suave y el azúcar en velocidad baja hasta que estén bien mezclados sin grumos. Raspe el envase bien.
    5. Agregue un huevo a la vez y espere hasta que la cantidad anterior este bien mezclada. Raspe el envase y la batidora bien entre cada adición.
    6. Agregue la calabaza, especies y vainilla and mezcle para combinar, no bata, solo mezcle a mano. (no bata de más la mezcla de queso crema.) agregue a la bandeja de torta (molde desmontable para hornear), sobre la corteza de jengibre. Agregue agua  en la bandeja de rostizar, alrededor de 1 pulgada de altura, y coloque en el horno.
    7. Hornee la tarta de queso y calabaza hasta que el centro de la torta ya no tiemble, alrededor de 1 hora y 45 minutos a 2 horas. Usted podría tratar de hornearla por 1 hora y 45 minutos y apagar el horno, luego abra la puerta del horno y dejar que la tarta de queso se enfrié y se continúe horneando al mismo tiempo con el residuo de calor.
    8. Saque la bandeja de rostizar del horno y remueva la tarta de queso. Permita que la tarta se enfrié a temperatura ambiente de 30 a 60 minutos. Coloque en el refrigerador de un día a otro. Saque la tarta del refrigerador una hora antes de servir para que este a temperatura ambiente. Remueva la parte de afuera del molde para hornear.
    9. Prepara la cubierta de nueces garapiñadas antes de servir a sus invitados para lograr mejores resultados. Comience por tostar las nueces por 8 minutos en un horno a temperatura de 350 F si así lo desea.
    10. En una olla, ponga todos los ingredientes a hervir a excepción de las nueces. Hierva por 3 minutos asegurándose de que la mezcla no se desborde. Remueva del calor y agregue y mezcle las nueces.
    11. Permita que enfrié por 10 minutos y unte en la superficie de la tarta.
    12. Pase un cuchillo filoso por debajo de la tarta de queso que se encuentra en la bandeja para removerla. Use un cuchillo filoso para cortar si así lo desea.
    Dixie Crystals Insight

    Helpful hints for this Praline Pumpkin Cheesecake Recipe:

    1. Drain pumpkin on paper towels to remove excess moisture.
    2. Just to be safe butter inside of your springform pan completely.
    3. Use a good no-leak springform pan. 
    4. Use heavy-duty aluminum foil underneath pan, just in case.
    5. For those with nut allergies who need a substitute for the pecans, saute green apples in brown sugar and drizzle over pumpkin cheesecake.
    6. It’s best to use a standing mixer vs. a hand-held mixer. 
    Rate & Review

    Rating

    Billie O
    Aug 19, 2013

    Easy to make and looks just like the picture. The taste is out of this world! I do add a little freshly grated nutmeg because my grandmother always told me you couldn't have pumpkin without nutmeg.

    Nov 02, 2013

    The only reason I gave it 4 out of 5 stars is the crust. I definitely do not like ginger snaps with this. I think it takes away from the cheesecake. The cheesecake is the star and great recipe. I make mine the same almost. It is a great recipe! I love pumpkin and cream cheese!!

    Bea
    Nov 03, 2013

    The only reason I gave it 4 out of 5 stars is the crust. I definitely do not like ginger snaps with this. I think it takes away from the cheesecake. The cheesecake is the star and great recipe. I make mine the same almost. It is a great recipe! I love pumpkin and cream cheese!!

    theresa r
    Dec 20, 2013