Praline Pumpkin Cheesecake

Happy Thanksgiving from my Austin kitchen to yours.

No photos for this one--haven't made it yet, but had to share my praline pumpkin cheesecake recipe now so you can make it too! The light and fluffy cheesecake is one of my favorite additions to the traditional Thanksgiving dessert table. It's great for guests who might just be tired of plain pumpkin pie (seriously hard to imagine but they're out there!), or for anyone with enough room to fill their dessert plate with a variety of pumpkin treats.

The original recipe calls for a white chocolate cream cheese icing (yum), but I usually just serve it with homemade whipped cream. Definitely make the praline pecans though--even if you just eat them on the side. They will put a smile on your face. With or without the white chocolate icing and praline pecans, let your family and friends enjoy a little cheesecake with their pie.....guarantee there will be sugary smiles all around the house.

Praline Pumpkin Cheesecake
Makes 10-inch cheesecake
 
Printable Recipe

Crust:
 
30 gingersnaps, broken into large chunks (about 2 heaping cups)
1/2 cup chopped pecans
1/4 cup unsalted butter (1/2 stick)
1/4 cup light brown sugar

Place gingersnaps in bowl of food processor until coarsely ground (or break up in plastic or paper bag with rolling pin if you don't own a FP). In a small saucepan over medium heat, saute´ pecans in butter until toasted and golden brown. Add pecans and butter to food processor (or your bowl with crushed gingersnaps). Add 1/4 cup brown sugar to the food processor (or bowl) and pulse a few times to blend ingredients. Press mixture into the bottom of a 10-inch spring-form pan and refrigerate while preparing filling.

Cream Cheese Filling:

24 ounces cream cheese, softened
1/2 cup light brown sugar
1/2 cup sugar
5 large eggs, room temperature
15 ounces canned pumpkin puree (not the pie mixture)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon vanilla

Preheat oven to 300°F.

Place softened cream cheese, sugar and brown sugar in a large bowl and beat until smooth. Add pumpkin puree, spices, and vanilla to bowl and mix to combine. Add eggs, one at a time, beating after each addition until well incorporated.

Pour mixture into chilled crust and place on middle rack of oven. Bake 1 hour and 30 minutes. (Place a cookie sheet or piece of aluminum foil on rack below the cheesecake just in case there are drips.)

Remove from oven, place on wire rack and let cool completely. Refrigerate overnight before serving. If desired, ice with White Chocolate Cream Cheese Icing. You can also top each slice with homemade whipped cream.

White Chocolate Cream Cheese Icing (optional)

6 ounces good quality white chocolate, coarsely chopped
8 ounces cream cheese, softened

Melt chocolate in a double boiler (or in a metal bowl set over a pot of simmering water). You can also microwave slowly (@10 second intervals) with power on 50%. Check and stir after each interval until chocolate is soft, being careful not to burn. Set melted chocolate aside for a few minutes to cool slightly.

Beat cream cheese until smooth. Add melted chocolate to cream cheese mixture and beat until smooth. Remove cheesecake from spring form pan and spread over the top of cheesecake. Decorate with Praline Pecan halves, if desired.

Praline Pecans

2 tablespoons unsalted butter
2 tablespoons brown sugar
2 teaspoons heavy cream
2 cup pecan halves

Melt butter in a medium-sized skilled over medium heat. Add brown sugar and cream and bring to a boil. Add pecans, stirring well until entirely coated in butter mixture. Place on a parchment lined baking sheet to cool, separating into individual halves. When set, garnish top of cheesecake. Any leftovers can be tossed in salad, or served as an appetizer with cocktails.