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Pumpkin Cheesecake With Pecan Brittle

Chef.at.Home's picture
Ingredients
  Light corn syrup 1 Cup (16 tbs)
  Chopped pecans 2 Cup (32 tbs)
  Salt 1⁄4 Teaspoon
  Baking soda 1 Teaspoon
  Chopped pecans 3⁄4 Cup (12 tbs), toasted
  Gingersnap cookies 32 , crushed
  Brown sugar 3 Tablespoon
For filling
  Butter 6 Tablespoon, melted
  Cream cheese 24 Ounce, softened (3 Packages)
  Packed brown sugar 1 Cup (16 tbs)
  Canned pumpkin 1⁄2 Cup (8 tbs)
  Maple syrup 1⁄4 Cup (4 tbs)
  Ground cinnamon 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Eggs 4 , beaten
  Heavy whipping cream 1 Cup (16 tbs)
  Sugar 1 Tablespoon
  Vanilla extract 1⁄2 Teaspoon
Directions

For brittle, butter a 15-in.x 10-in.x 1-in.baking pan.
In a large saucepan, cook and stir sugar and corn syrup over medium heat until a candy thermometer reads 240 (soft-ball stage).
Add pecans and salt; cook and stir until mixture reaches 3000 (hard-crack stage).
Remove from the heat; stir in the baking soda.
Quickly pour into the prepared pan.
Spread to 1/4-in.thickness.
Cool; break into pieces.
Store in an airtight container.
Place a greased g-in.springform pan on a double thickness of heavy-duty foil; securely wrap foil around pan.
Place pecans in a food processor; cover and process until ground.
Add gingersnaps, brown sugar and butter; cover and pulse until blended.
Press onto the bottom and 2 in.up the sides of prepared pan; set aside.
In a large mixing bowl, beat cream cheese and brown sugar until smooth.
Beat in the pumpkin, cream, syrup, vanilla and spices.
Add the eggs; beat on low speed just until combined.
Pour into crust.
Place springform pan in a large baking pan; add 1 in.of hot water to larger pan.
Bake at 3250 for 60-70 minutes or until center is just set and top appears dull.
Remove pan from water bath.
Cool on wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Chill overnight.
In a small mixing bowl, beat the cream until it begins to thicken.
Add the sugar and vanilla; beat until stiff peaks form.
Remove the sides of pan; slice cheesecake.
Garnish with the vanilla cream and pecan brittle.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Pecan

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