Becca's post about "Loving all things pumpkin", made me remember to post this recipe. My original- we used to sell it at the store to accolades. I believe it's one of my best, so I wanted to share it with you all
If you try it, let me know what you think,
PUMPKIN PRALINE CHEESECAKE
Gourmet For Everyone
1/2 cup (packed) golden brown sugar
3 tablespoons unsalted butter
3/4 cup coarsely chopped pecans
2 cups gingersnap cookie crumbs (about 9 ounces)
1 tsp ground cinnamon
¼ cup (1/2 stick) unsalted butter, melted
Stir cookie crumbs and cinnamon in medium bowl to blend. Add butter; stir until crumbs are moistened. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 ¾ inch-high-sides. Double wrap outside of pan with heavy duty foil. Refrigerate.
3 8-ounce packages cream cheese, room temperature
1 ½ cups canned solid pack pumpkin
1 ½ cups (packed) golden brown sugar
1 Tblsp pumpkin pie spice
1 Tblsp vanilla extract
¼ tsp ground cloves
3 large eggs
¾ cup sour cream
4 tsp sugar
½ tsp vanilla
Preheat oven to 325°F. Line baking sheet with foil. Stir sugar and butter in heavy medium saucepan over medium heat until sugar melts and mixture comes to boil; boil 1 minute without stirring. Mix in pecans. Spread mixture on prepared baking sheet. Bake until sugar syrup bubbles vigorously, about 8 minutes. Cool praline completely. Break into pieces. (Can be made 3 days ahead. Store airtight.)
Preheat oven to 350 degrees.
Using electric mixer, beat cream cheese in large bowl until smooth. Add pumpkin, brown sugar, pumpkin pie spice, vanilla and cloves and beat until well blended. Add eggs, one at time, beating just until blended after each addition. Pour batter into crust. Place pan in roasting pan, then pour enough hot water into roasting pan to reach 1 inch up sides of foil-wrapped pan. Bake cheesecake approximately 1 hour 15 minutes, adding more water to roasting pan as needed. (Check after one hour for doneness.) Remove when slightly underdone and top with topping. Spread around top of cheesecake leaving a 1” edge of pumpkin showing around the rim.
Return to oven for 10 min. Cool in oven 1 hr w/ door ajar. Chill for 4 hours; then cover and chill overnight.
To serve, mound praline in the center of cheesecake.