Good morning! How was your weekend? I am in full recipe testing mode for the holidays, this weekend it was all about baking. Pumpkin cheesecake, pumpkin loaf with clove buttercream frosting, and pecan, cranberry yeast rolls.
I wish I could say that everything turned out, but sadly the yeast rolls did not raise as they were supposed to; even though I had new yeast, bread flour, and a warm draft free room. Oh well, better luck next time.
Luckily the cheesecake came out perfect!
Pumpkin Cheesecake with Praline Topping
21/2 cups of ginger snap crumbs
1/2 cup of butter melted
3 (8oz) packages of ROOM TEMPERATURE cream cheese
1 (15 oz. ) can of pumpkin puree, not pie filling
3 whole eggs + 1 egg yolk, room temperature
1/4 cup of sour cream, room temperature
2 Teaspoon cinnamon
1 Teaspoon ground ginger
1/8 teaspoon of ground cloves
1/8 teaspoon of ground nutmeg
2 Tablespoons of flour
1 Tablespoon of vanilla
7 Tablespoons of butter, divided
11/2 cup pecan halves
3 Tablespoons of flour
11/2 cup of light corn syrup
1 cup evaporated milk
For the crust: Preheat oven to 425 degrees. In a medium bowl mix the crumbs, sugar and the melted butter. Mix until moist and press into a 9 inch spring form pan, in the bottom and up the sides. Bake for 5 minutes. Remove from oven and let cool.
Beat cream cheese in the bowl of electric mixer fitted with a paddle attachment, until smooth and creamy. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and all of the spices. Mix well, then add the flour and vanilla and beat until well combined.
Pour into prepared crust, spread evenly and place in oven for 15 minutes. Then reduce heat to350 and bake for 45 minutes, keep an eye on your pie so it does not burn. You may need to bake longer depending on altitude .
Remove from oven, let sit for 15 minutes. Cover with plastic and refrigerate for 4 hours or over night.
In a heavy saucepan, melt 3 tablespoons of butter. Add pecans and cook for 5 minutes or until browned. Do not burn. Remove from heat, and set pecans aside for later.
In same saucepan, melt 4 remaining tablespoons of butter. Whisk in brown sugar, flour, and corn syrup until thoroughly blended. Cook on high for 6-8 minutes and mixture is reduced, thick and sugar is dissolved. Remove from heat and let stand for 2 minutes, then add the evaporated milk and mix well. Stir in pecans and allow to cool, at least an house.
Once cooled, spoon over cheesecake and enjoy.
NOTE: This praline sauce is also excellent over pumpkin pie, ice cream and frankly by the spoonful.
I always add more spices, I like my pumpkin recipes to have more spices, if you like spices than add more. Also, I made a half a recipe and made this in a 5 in spring form pan and 2, 2 inch pans. If your pan is smaller than the pan called for, DO NOT fill the pan more than 2/3 full, it will overflow in your oven. If it is larger it will obviously be thinner.
I frequently make cheesecake, but I rarely make it flavored. I prefer to flavor it with lemon and berries. As the holiday are fast approaching I am testing new recipes to serve my company. Not to worry, I will be serving the standard pumpkin pie (my favorite) but I want to offer a little more variety.
This cheesecake is delicious! It is rich, creamy and decadent. The spices of Fall mixed with the buttery pecan topping makes it one of the best desserts I have made to date. It has the texture of cheesecake but taste more like a pumpkin pie. Maybe that is why I like it so much.
Do you have any new recipes that you will be serving for the holidays? Or do you stay with your family favorites. As you can see from this post I am looking for new recipes so if you have a few to share please do.
I hope that you have a fabulous week!
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