Praline Pumpkin Cheesecake Food

PRALINE CHEESECAKE

Steps:

• Combine cracker crumbs, sugar and butter. Press into the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Set side., Meanwhile, beat cream cheese until smooth in a large bowl. Gradually add brown sugar and flour. Add eggs, one at a time, beating well after each addition. Add vanilla. Stir in chopped pecans. Pour into crust; bake at 350° for 40-45 minutes or until golden brown. Cool 20 minutes. Refrigerate overnight. Just before serving, garnish with whipped cream and pecans.

PRALINE PUMPKIN DESSERT

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
• Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
• Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
• To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.

PUMPKIN PRALINE CHEESECAKE

Steps:

• In medium bow, stir together all crust ingredients except pecans; press into bottom of 9-inch springform pan. Sprinkle ½ cup pecans over crust. Refrigerate while preparing filling.
• Heat oven to 300 degrees. Place cream cheese in food processor; process until smooth and creamy. Add pumpkin, 1 cup brown sugar, cinnamon, ginger, cloves, nutmeg and allspice; pulse to combine. Add eggs two at a time; pulse until well-blended. Add rum; pulse to combine. Cheesecake also can be make with electric mixer. Pour into pan.
• Bake 65 to 75 minutes, or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped, but should not ripple as if liquid. Cool on wire rack 1 hour. Refrigerate at least 8 hours or overnight.
• Place ½ cup brown sugar and cream in small saucepan; heat over medium heat until sugar dissolves, stirring frequently. Reduce heat to medium-low; simmer 5 minutes or until thickened (you should be able to see bottom of pan when stirring). Topping will thicken more as it cools.
• Remove from heat, stir in ¾ cup pecans. Let stand until cool, 10-15 minutes. Pour over cheesecake, spreading with spatula. Refrigerate at least 30 minutes or until set. Store in refrigerator.

PUMPKIN PRALINE CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• Place gingersnaps in bowl of food processor fitted with metal blade and pulse until coarsely ground.
• In a small saucepan over medium heat, saute pecans in butter until toasted and golden brown.
• Add pecans and butter to food processor.
• Add 1/4 cup of the brown sugar to the food processor and pulse a few times to blend ingredients.
• Press mixture into the bottom of a 10-inch springform pan and refrigerate while preparing the filling.
• Place the cream cheese, 1/2 cup brown sugar and white sugar in a large bowl and beat until smooth.
• Add pumpkin, spices and vanilla to bowl and mix to combine.
• Add eggs, one at a time, beating after each addition until incorporated.
• Pour into prepared crust and bake 1 hour and 30 minutes.
• Remove from oven and let cool at room temperature.
• Praline Pecans 2 tablespoons butter 2 tablespoons brown sugar 2 teaspoons cream or half and half 2 cups pecan halves Melt butter in a medium-sized skillet over medium heat.
• Add brown sugar and cream and bring to a boil.
• Add pecans, stirring well until well coated in butter mixture.
• Spread on a baking sheet lined with parchment paper to cool.
• Use to garnish Praline Pumpkin Cheesecake.

PRALINE CHEESECAKE

Steps:

• Heat oven to 325°F.
• Crush 50 wafers finely; mix with 1/4 cup sugar and margarine. Press onto bottom of 9-inch springform pan. Stand remaining wafers around edge of pan, pressing gently into crust to secure.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• Bake 45 to 50 min. or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Cool slightly. Pour over cheesecake; top with nuts.

PRALINE CHEESECAKE

Steps:

• Preheat oven to 300 degrees F.
• Combine crust ingredients in a small bowl.
• Press mixture into a 9- or 10- inch springform pan.
• Bake for 10 minutes in preheated oven.
• When crust is done, remove from oven and set aside.
• Increase oven temperature to 325 degrees F.
• Combine cream cheese, brown sugar, evaporated milk, flour, and vanilla in a large mixing bowl; beat well.
• Add eggs, one at a time, beating well after each addition.
• Pour filling mixture into baked crust.
• Bake at 325 degrees F for 50 minutes (center of cheesecake should still be slightly wobbly).
• Cool cheesecake completely (using whatever preferred method; everyone has their own).
• Before serving, paint the top with maple syrup and arrange whole pecans in a decorative pattern on top (I usually do it in such a way as to have one pecan per slice).
• Cover and refrigerate leftovers.

FLUFFY PUMPKIN PRALINE CHEESECAKE

Steps:

• Beat cream cheese, granulated sugar and vanilla in large bowl with mixer until blended. Add pumpkin; mix on low speed just until blended. Stir in 2 cups COOL WHIP. Spoon into crust.
• Refrigerate 3 hours or until set.
• Meanwhile, microwave butter, brown sugar and 1/2 cup COOL WHIP in small microwaveable bowl on HIGH 1 min.; stir. Microwave 1 more min., stirring every 30 seconds. (Mixture will be very hot.) Stir in nuts. Cool to room temperature. Spread praline topping over cheesecake just before serving; top with remaining COOL WHIP.

PRALINE PECAN PUMPKIN CHEESECAKE

Steps:

• For the topping- In a frying pan over medium heat, melt butter, corn syrup and brown sugar. As it melts, mix in the chopped pecans and cook to coat about 3-5 minutes. Turn off heat and begin filling.
• For the filling- In a large bowl, beat cream cheese, white and brown sugar until smooth. Add pumpkin, vanilla, eggs and pie spice and mix until combined, scraping the sides of the bowl as necessary.
• Pre-heat over to 400°F
• Pour filling mixture into pie crust. Carefully crumble pecans and gently add to the top of the pie filling. Cook at 400°F for 10 minutes. Reduce temp to 350°F and continue cooking approx 55 minutes, until toothpick comes out clean. Cool in refrigerator 4 hours or overnight for best flavor.