Pumpkin Cheesecake With Praline Sauce
|Butter||1 Tablespoon, softened|
|Finely chopped pecans||1 1⁄4 Cup (20 tbs)|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Butter||2 Tablespoon, melted|
|Cream cheese||32 Ounce, softened (Four 8 Ounce Packages)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Flour||2⁄3 Cup (10.67 tbs)|
|Pumpkin pie spice||2 Teaspoon|
|Canned cooked mashed pumpkin||16 Ounce (2 Cups)|
|For praline sauce|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Chopped pecans||1⁄4 Cup (4 tbs)|
Heat oven to 350°F.
Butter 9-inch springform pan using 1 tablespoon butter In medium bowl, combine 1 1/4 cups pecans, bread crumbs and 2 tablespoons sugar Drizzle melted butter over pecan mixture; toss to combine.
Press into bottom and up sides of prepared pan; refrigerate.
In large bowl, beat cream cheese until fluffy Gradually beat in 1 cup brown sugar and 2/3 cup sugar until smooth.
Add 5 eggs, 1 at a time, beating well after each addition.
In small bowl, combine flour pumpkin pie spice, brandy and pumpkin; mix well.
Gradually add to cream cheese mixture; beat until smooth.
Pour into prepared crust Bake at 350°F. for 1 hour 20 minutes to 1 hour 30 minutes or until center is set.
Turn oven off; let cake stand in oven with door open at least 8 inches for 30 minutes.
Remove from oven; cool to room temperature on wire rack.
Remove sides of pan.
In small saucepan over medium heat, combine 1/2 cup brown sugar, water and 1/4 cup butter Bring to a boil; boil 2 minutes.
Gradually blend small amount of hot syrup into beaten egg.
Return egg mixture to saucepan; cook over low heat 1 minute, stirring constandy.
Remove from heat; stir in 1/4 cup pecans and vanilla Serve sauce slightly warm over wedge of cheesecake.