Praline Pumpkin Cheesecake
Praline Pumpkin Cheesecake with a gingersnap crust, pecans mixed into the crust, praline sauce drizzled on, and to top it all off a Cinnamon flavored whipped cream that compliments all the flavors.
This time of year is a great time to spend baking and making new recipes in the kitchen which I love and came up with Praline Pumpkin Cheesecake. I have another recipe for a pumpkin cheesecake but wanted to Jazz it up a bit! Boy did I ever. You betcha it all comes together for a super absolutely FANTASTIC special treat. Make this and your friends will never want to leave and will ask you to move in (Be prepared)
Add A Gingersnap Crust!
If you know me, you know I like to bake cheesecakes. I have several recipes at The Recipe Patch and I love when they are light and creamy. It’s nice to take my time making them and do it right so that they are beautiful as well as very TASTY! Praline Pumpkin Cheesecake is just a simple variation of the original Pumpkin Cheesecake I made last year. Check this out. (https://therecipepatch.com/2016/12/06/creamy-new-york-style-pumpkin-cheese-cake/
And Cinnamon Whipped Cream and you’ve got a WINNER
When I first decided to make one last year, I had not been a super fan of pumpkin in everything – Pumpkin butter, pumpkin flavored coffee, pumpkin pie, pumpkin bundt cake pumpkin lasagna. (weird, but actually looks very yummy) and I hear Pumpkin spice is going to be the next addition to the spice girls if they ever get back together.
In preparing for the holidays and with Thanksgiving around the corner I thought I would try something new to contribute to our Family meal. Seems I get asked a lot to bring desserts when I am invited some where. Go figure! Voila`!
Gingersnap crust compliments the spices in the cheesecake, and the pecans chopped and added in mades a nice crust! Try the cinnamon addition to the whipped cream for a real “fall” flavor.
Praline Pumpkin Cheesecake – add cinnamon whipped cream for a fantastic topping
Before serving pour the praline sauce on top of the cheesecake and top with a few more Pecans. Right before serving top with your cinnamon whipped cream. At this point you can place the cheesecake back into the fridge or serve it immediately.
(Remove the cheesecake from the refrigerator 30 minutes before serving so that the cheesecake is very creamy when you serve it)
Praline Pumpkin Cheesecake
- To Make the Crust
- 1 box gingersnaps
- 1 cup chopped pecans
- 8 tablespoons butter = one stick
- For the cheesecake filling
- 4 packages of 8 ounce cream cheese at room temperature
- 1 1/2 cups granulated sugar
- 1 cup heavy cream cold
- 1 One can puréed pumpkin - 15 ounce
- 3 large eggs room temperature
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon allspice
- 2 teaspoons of cinnamon
- For the Praline sauce
- 1 cup light brown sugar firmly packed
- 1/2 cup heavy cream
- 1/2 cup butter
- 1/2 cup pecans
- 1 teaspoon vanilla extract
- For the cinnamon whipped cream
- 1 cup heavy cream
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 3 tablespoons sugar or add more to taste
- Crush gingersnaps in your food processor until they are crumbs
- Chop pecans set aside
- Melt butter in microwave
- In a medium size mixing bowl add your crumbs, butter, and pecans and mix well
- Press into 10 inch spring form pan and press up one inch up the sides
- Bake in preheated oven at 325° for eight minutes. Set aside
- In a kitchen stand mixer mix your room temperature cream cheese until smooth and creamy
- Add 1 1/2 cups of sugar and cream together again
- Add 1 cup of heavy cream and whip together until it is light and creamy while on on medium speed
- Change the speed of the stand mixer to stir and add one egg at a time
- Add the pumpkin purée, vanilla and spices and stir until well mixed
- Pour into springform pan over the crust
- Bake in a preheated oven at 325° for 15 minutes
- Lower the temperature of the oven to 300° and bake for another hour. At this point the cheesecake will be mostly set except the middle will be a little jiggly
- DONT OPEN THE OVEN EXCEPT TO CHECK unless you just check quickly to make sure the cheesecake is mostly set
- Shut the oven off and leave the cheesecake in for at least 2 to 3 hours
- * I make my cheesecake at night and let it cool completely in the oven overnight with the door closed and then place it in the refrigerator in the morning. This way the top never cracks.
- Refrigerate for at least 6 to 8 hours before serving
- To make the Praline sauce
- Combine brown sugar, cream, and butter in a small saucepan over medium heat and bring sauce to a boil for 4-5 minutes, stirring the whole time so it doesn't burn. Remove sauce from heat and add vanilla and pecans. Allow to cool slightly and store in refrigerator until ready to use. Warm slightly before pouring on your cheesecake.
- To make the Cinnamon Whipped Cream
- In a cold mixing bowl add the cream, cinnamon, and vanilla and mix on medium high until you get soft peaks. Then add the sugar and whip until perfect when you take a spoon with a glob of whipped cream on it and hold it upside down and it holds there and doesn't move of fall off, stiff peaks
- Pipe on cheesecake and serve
Now isn’t that easy and delicious?
Other recipes to try from The Recipe Patch
My name is Mary. Here at The Recipe Patch you will find a garden full of recipes to make life easy and delicious. I hope you find a new recipe to share with your friends and family. There is something for every occasion…. Let’s get to work… or play!