Did you guys like my teaser? Some of the guesses sure did TICKLE me. Three of my favorites were Pecan Danish, strudel of some sort & Pecan Monkey Bread Omelet. Nope, sorry you guys. That lovely bite would be Pumpkin Cheesecake with Praline Crumble. Here’s a secret for you, I can’t live without praline crumble. It is goes with E-V-E-R-Y-T-H-I-N-G! Cereal, ice cream, cake, sweet potatoes, risotto…you get the idea.
Pumpkin for my family is not just a holiday dessert. We love it all year long. I am not sure if that is strictly a southern thing or not, do you like pumpkin all year long? My BFF’s in-law’s love this recipe, so Ms. Polly & Papa Frank if you are reading this, I am sending ya’ll hugs and kisses.
I made Pumpkin Cheesecakes Squares for the Bake Sale this coming Saturday and thought that while I finish playing in the kitchen and running around today you all could enjoy the original version. For this cheesecake recipe I tip my hat to Ms. Paula Deen. She is the bees-knees in my book ya’ll. The crumble though was my idea.
Here is what you will need…
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
1 tbsp butter
1/4 cup sugar
1/2 cup chopped pecans
Prep: Preheat oven to 350 degrees F.
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside. If you need to see the details on how to form crumb crust in a springform pan again just click here.
Beat cream cheese on low until smooth.
Add pumpkin the puree and continue to blend.
Add the eggs, egg yolk, sour cream, sugar and spices to the mix until everything is well blended.
Add flour and vanilla. Beat together until well combined
It doesn’t say to do this but I wrap my springform pan in aluminum foil when I am baking cheesecake.
Pour the cheesecake mix into the crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Look it’s actually orange! I found this thing on the top of my camera, it flips up and flashes a green light…Oh! It’s a Flash. Gee I wish that I had found that earlier. The things that you figure out late in the evening 🙂
Melt the butter in a medium skillet over low heat. Add sugar, reduce heat to medium-low and cook until sugar melts. Stir in pecans; cook until pecans are coated and the sugar turns light brown. Pour praline onto wax paper. Cool and break into course pieces. If you don’t like it chunky as I do throw it into a food processor and chop into fine pieces.
Sprinkle on top of your pumpkin cheesecake and have fun!
I am off to finish baking like a mad woman. At the moment, I am the proverbial chicken.
Have a great day!!