Pumpkin Cheesecake With Praline Sauce

Southern.Crockpot's picture

Sep. 12, 2011


Butter 1 Tablespoon , softened
Dry bread crumbs 1/4 Cup (4 tbs)
Butter 2 Tablespoon , molten
Cream cheese 16 Ounce , softened (4 Packages Of 4 Ounce Each)
Brown sugar 1 Cup (16 tbs)
Granulated sugar 2/3 Cup (10.67 tbs)
Eggs 5 Small
All purpose flour 1/4 Cup (4 tbs)
Pie spice 2 Teaspoon
Pumpkin pie spice 2 Teaspoon
Pumpkin 1 Can (10 oz)
Brandy 2 Tablespoon
Sugar 1/2 Cup (8 tbs)
Water 1/4 Cup (4 tbs)
Butter 1/4 Cup (4 tbs)
Egg 1 , beaten
Egg 1
Pecans 1/4 Cup (4 tbs) , chopped
Vanilla 1/2 Teaspoon



1. Preheat the oven to 350°F; greased a 9" springform pan with a tablespoon of butter


2. In a medium bowl, mix together one and a quarter cup of pecans, breadcrumbs and two tablespoons of granulated sugar; drizzle molten butter over it and toss around

3. Press this mixture into the bottom and sides of the pan and refrigerate; meanwhile, in a large bowl, beat cream cheese till fluffy

4. Beat in a cup of brown sugar to the cream cheese slowly until smooyj, beat in five eggs, one at a time and blend well; pour into the crust

5. Bake for an hour and a half until the centre is set; turn the oven off, allow to stand in the oven with the door open for half an hour; remove, cool, remove the side of pan and refrigerate overnight

6. In a small saucepan, heat half a cup of brown sugar, water and quarter cup of butter over medium flame to boiling and boil it for a couple of minutes

7. In a bowl, blend beaten egg and hot syrup and return this mixture to the saucepan, cooking over low flame for a minute and stirring all the while

8. Turn the heat off, stir in squarter cup of pecans and the vanilla


9. Over each wedge of cheesecake, drizzle warm sauce and serve

Recipe Summary

Difficulty Level: Medium
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 826Calories from Fat 429

 % Daily Value*

Total Fat 49 g75.4%

Saturated Fat 25 g125%

Trans Fat 0 g


Sodium 329 mg13.71%

Total Carbohydrates 87 g29%

Dietary Fiber 1 g4%

Sugars 76 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet