Pumpkin-Praline Cheesecake

Ingredients

• 1/3 cup butter
• 1/4 cup packed brown sugar
• 1 cup all-purpose flour
• 3 8-ounce packages cream cheese, softened
• 3/4 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1 15-ounce can pumpkin
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 3 eggs
• 1 8-ounce carton dairy sour cream
• 1 tablespoon granulated sugar
• Pecan halves (optional)
• 1/2 cup granulated sugar
• 1/2 cup chopped pecans

Directions

1. For Pecan-Praline Pieces and Powder,* line a
large baking sheet with foil; set aside. In a heavy
skillet place the 1/2 cup granulated sugar. Cook
over medium-high heat, shaking skillet occasionally
until sugar begins to melt. Do not stir. Reduce heat
to low. Stir in the chopped pecans; cook about 3
minutes more or until sugar is golden brown and
pecans are toasted, stirring occasionally. Pour the
mixture onto the prepared baking sheet, spreading
with a wooden spoon as thin as possible. Cool. Break
or chop the cooled praline into 1/4-inch pieces. Set
half of it aside. For Pecan-Praline Powder, place re-
maining broken pieces in a blender container or food
processor bowl. Cover and blend or process until
ground. Store in separate containers in refrigerator
or freezer up to 1 week.

2. For crust, in a medium mixing bowl beat butter
with an electric mixer on medium to high speed
about 30 seconds or until softened. Add the 1/4 cup
brown sugar and beat until fluffy. Add the 1 cup flour.
Beat on low to medium speed just until combined.

3. Pat dough onto bottom and 1-1/2 inches up the side
of 9-inch springform pan. Bake in a 375 degree F oven
about 10 minutes or until lightly browned. Cool crust
on a wire rack while preparing filling.

4. For filling, in a large mixing bowl beat cream cheese,
the 3/4 cup brown sugar, and the 2 tablespoons flour
with an electric mixer on a medium to high speed until
combined. Add the pumpkin, vanilla, cinnamon, ginger,
and nutmeg. Beat until combined. Add eggs all at once.
Beat on low speed just until combined. Stir in the coarsely
broken pecan-praline pieces, reserving the powder for
the topping.

5. Pour filling into the crust-lined springform pan. Place
the springform pan in a shallow baking pan on the oven
rack. Bake in a 375 degree F. oven for 45 to 55 minutes or
until center appears nearly set when shaken.

6. In a small bowl combine sour cream and granulated
sugar. Spread over top of cheesecake.

7. Remove springform pan from baking pan. Cool cheese-
cake in springform pan on a wire rack for 15 minutes. Use
a small metal spatula to loosen crust from sides of pan.
Cool 30 minutes more. Remove side of the springform
pan. Cool for 1 hour. Cover and chill in the refrigerator
for at least 4 hours.

8. Just before serving, sprinkle the Pecan-Praline Powder
over sour cream topping in center of cheesecake and
garnish with pecan halves, if desired. Makes 12 to 16
servings.

*Note: Be extremely careful when working with the hot
sugar mixture for the Pecan-Praline Pieces and Powder.
Total attention must be given as things move quickly
when the sugar reaches the proper temperature to
caramelize. Store praline powder in an airtight con-
tainer until serving time. If desired, the praline powder
also can be used as an ice-cream topping.