Pumpkin, pralines, pecans...today's post has been brought to you by the letter P. This may appear a bit intimidating because there are three components to the recipe - crust, filling, and praline - but don't let that stop you. Each component is easy to make and you can even do some or all of them in advance. I think I may even make this again for the upcoming holidays and it's certainly guest worthy too!
Praline Pecan Pumpkin Cheesecake
recipe from Epicurious
1/2 cup (packed) golden brown sugar
3 tablespoons unsalted butter
3/4 cup coarsely chopped pecans
Preheat oven to 325°F. Line a baking sheet with foil.
In heavy medium saucepan over medium heat, combine sugar and butter until sugar melts and mixture comes to boil; boil 1 minute without stirring. Add the pecans and spread mixture on prepared baking sheet. Bake in the preheated oven until sugar syrup bubbles vigorously, about 8 minutes. Remove from the oven and cool praline completely. Break into pieces. (Can be made 1 day ahead. Store airtight.)
2 cups gingersnap cookie crumbs (about 9 ounces)
1 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
Preheat oven to 325°F. In medium bowl, combine cookie crumbs, cinnamon and butter until the crumbs are moistened. Transfer the mixture onto a 9-inch-diameter springform pan with 2 3/4-inch-high sides. Spread the crumb mixture evenly on the bottom and sides of the pan. Bake crust in the preheated oven until set, about 8 minutes. Cool. Double-wrap outside of pan with heavy-duty foil. Place in large roasting pan and set aside.
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
3 tablespoons all purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
4 large eggs
1 15-ounce can solid pack pumpkin
3 tablespoons bourbon
2 teaspoons vanilla extract
In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth. Beat in flour and spices. Add the eggs 1 at a time. Add the pumpkin, bourbon and vanilla. Transfer to crust.
Pour enough hot water into roasting pan to reach 1 inch up sides of springform pan. Bake cake in water bath until center is just set, adding more water to roasting pan as needed, about 1 hour 45 minutes. Remove cheesecake from water. Cool in pan on rack. Remove foil. Run small sharp knife between cake and pan sides. Chill until cold; then cover and chill overnight.
Release pan sides. Place cake on platter. Sprinkle praline over, leaving 1-inch plain border at edge. Cut cake into wedges.