Pumpkin Praline Cheesecake

Provided by Chef Kayleigh at The Community Grill

Prep Time: 30 minutes

Cook Time: 1.75 hours

Servings: 10 people

INGREDIENTS

Crust

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• 7.5 oz ginger snaps

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• 1/4 cup sugar

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• 5 Tbsp melted butter

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Filling

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• 15 oz can of pumpkin puree

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• 1 tsp cinnamon

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• 1/2 tsp ground ginger

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• 1/4 tsp ground nutmeg

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• 1/4 tsp cloves

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• 1/2 tsp salt

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• 1 1/3 cups sugar

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• 1 cup Heavy Cream

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• 24 oz cream cheese room temperature

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• 5 eggs room temperature

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Praline Topping

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• 1/2 cup brown sugar

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• 6 Tbsp butter

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• 3 Tbsp Heavy Cream

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• 1/4 tsp salt

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• 1 tsp vanilla

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• 3/4 cup chopped pecans

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INSTRUCTIONS

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1. Preheat oven to 325 degrees, wrap a 9 or 10-inch springform pan with a double layer of foil and spray pan.

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2. Combine ginger snaps, sugar and melted butter in a food processor. You want the cookies to be fine crumbs.

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3. Dump mixture into pan and press into an even layer. Bake for 15 minutes.

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4. While crust is baking, start the filling. Combine pumpkin puree, sugar and spices in a medium saucepan. Stir over medium heat until mixture thickens.

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5. Transfer pumpkin mixture to a food processor for one minute to cool. Add cold, heavy cream while the food processor runs.

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6. Scrape down sides and add cream cheese in large chunks. Process until smooth. Add eggs. Pulse until just combined (do not over mix).

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7. Set your cake pan in a large roasting pan and pour pumpkin mixture on top of cooled crust.

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8. Pour hot water into the roasting pan until it is halfway up the side of the springform pan. Bake at 325 degrees for one-and-a-half hours until set (if liquid, it is not done).

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9. Let the cheesecake cool down with the water bath, then move to a counter to finish cooling.

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10. Once cheesecake cools, combine brown sugar, butter, heavy cream and salt over medium heat. Bring to a boil and simmer for 3-5 minutes until slightly thickened.

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11. Remove from heat and stir in vanilla and chopped pecans. Pour over cheesecake. It will thicken as it cools down.

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12. Place cheesecake in fridge at least four hours or overnight. Do not take springform pan off until ready to serve.

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