Our daughter was born on a Friday. One week later, we brought this delicious cheesecake to share with friends as we enjoyed a Thanksgiving feast together. That should give you some idea of just how doable this cake really is; a first-time nursing mother with a 1-week old was able to throw this together and bring it to a dinner!
It started with a big can of LIBBY’S® Easy Pumpkin Pie Mix. I saw it at the grocery store thinking it was a big can of pure pumpkin, and was miffed when I realized my mistake at home. I’m not a big pumpkin pie fan, so I went online in search of another way to use up this can of mix, and came across this recipe. The recipe looked very doable and the photo convinced me it couldn’t taste terrible, and I was right. The pumpkin and cheesecake melded perfectly with the taste of Thanksgiving, and the pecan praline topping added a sweet crunchy touch.
———————————–
Pumpkin Praline Cheesecake
Taken from verybestbaking.com
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
Pralines
- 1 1/2 cups chopped pecans
- 1/2 cup packed brown sugar
- 2 Tbsp water
Cheesecake
- 1 pkg (8 oz.) cream cheese, softened
- 1/2 cup packed brown sugar
- 1/2 cup cornstarch
- 1 tsp. ground cinnamon
- 2 large eggs
- 1 can (30 oz.) Libby’s Easy Pumpkin Pie Mix
Instructions
- Preheat oven to 350ºF.
- Make the crust: Combine graham cracker crumbs and sugar in large bowl. Stir in butter. Press onto bottom and 1 inch up side of 9-inch springform pan
.
- Make praline: by combining nuts, brown sugar, and water in a bowl. Reserve 3/4 cups of this praline mixture for topping later. Sprinkle the remaining praline mixture over crumbs in pan.
- Bake for 8 minutes or until lightly browned. Cool on wire rack for 10 minutes.
- Make the cheesecake: Beat cream cheese until fluffy, then add brown sugar, cornstarch, and cinnamon in the same bowl. Beat until combined. Beat in eggs. Beat in pumpkin pie mix. Spoon over cooled praline and crust.
- Bake for an additional 50-60 minutes or until edge is set but center still moves slightly. At this point, sprinkle the top with the reserved 3/4 cup of praline mixture.
- Bake for an additional 10-15 minutes or until the center is set. Run knife around edge of cheesecake. Cool in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan and serve.
Meet JoEllen
Subscribe via Email
Top Posts & Pages
Categories
Leave a Reply