On Mon, 10 Nov 2008 12:04:33 -0800 (PST), Merryb
What the heck are you doing by posting a recipe here?
Since it is a "food" forum...though it might be a good idea. Gawd
knows, rec.food.cooking is reserved for foul, vulgar self appointed
experts who don't know their butts from a bombe.
I made this one three weeks ago and will make it again for
Christmas!!! It was wonderful.
@@@@@ Now You're Cooking! Export Format
Pumpkin Cheesecake With Pecan Praline Topping
15 ounces pumpkin puree
8 whole graham crackers, broken
1/2 cup pecans
1 tb light brown sugar
5 tb unsalted butter, melted
1 1/2 cups cream cheese; room temp
1 1/2 cups granulated sugar
1 ts salt
1 ts cinnamon
1/4 ts freshly ground nutmeg
1/4 ts ground cloves
1/4 ts ground allspice
5 large eggs. at room temperature
1 cup heavy cream, at room temperature
1 tb lemon juice
2 ts vanilla extract
whipped cream; for serving
Pecan Praline Topping:
1 1/2 sticks unsalted butter
3/4 cup dark brown sugar
1/2 cup heavy cream
1/4 teaspoon salt
2 cups pecans
1. Set a rack over a baking sheet and line the rack with 2 layers of
towels. Spread the pumpkin puree over the paper towels and let drain
hours, until the puree is fairly dry.
2. Preheat the oven to 500°. Butter the bottom and side of a 9-inch
springform pan. In a food processor. pulse the graham crackers until
ground. Add the pecans and brown sugar and pulse until finely ground.
the melted butter and pulse just until incorporated. Press the crumbs
the bottom of the prepared pan. Bake the crust for about 8 minutes,
until it is fragrant and lightly browned. Let the crust cool
3. In the bowl of a standing electric mixer fitted with the paddle,
the cream cheese until it is very smooth. In a small bowl, whisk the
with the salt, cinnamon, nutmeg, cloves and allspice. With the machine
add the spiced sugar to the cream cheese and beat until creamy,
the bottom and side of the bowl. Carefully add the drained pumpkin
and beat until smooth. Add the eggs one at a time, beating well and
scraping down the bowl between each addition. Beat in the heavy cream.
lemon juice and vanilla until the cheesecake mixture is smooth.
4. Pour the cheesecake mixture over the cooled crust and bake for 12
minutes. Lower the oven temperature to 225° and bake the cheesecake
about 3 hours, until an instant-read thermometer inserted in the
registers 150°; the center will be very jiggly but not liquidy. Let
cheesecake cool on a rack, then cover with plastic wrap and
5. Run a hot knife around the cheesecake and loosen the springform
Carefully remove the ring and transfer the cake to a plate. Using a
knife, cut the cake into wedges and serve with the Pecan Praline
and whipped cream. MAKE AHEAD The cheesecake can be refrigerated for
1. Preheat the oven to 350°. In a large saucepan, combine the butter
brown sugar and cook over moderate heat, stir- ring, until smooth.
the heavy cream and salt and bring to a boil. Simmer just until
thickened, about 3 minutes. Let the caramel cool.
2. Spread the pecans on a rimmed baking sheet and toast for about 8
minutes, until they are lightly browned and fragrant. Transfer the
to a work surface and let them cool. Coarsely chop the nuts, stir them
the cooled caramel and serve. MAKE AHEAD The topping can be
for up to 1 week. Re warm slightly before serving. .
Notes: Food & Wine 11/08
Yield: 12 servings
** Exported from Now You're Cooking! v5.84 **