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Old 10-11-2008, 09:07 PM posted to rec.food.baking
Mr. Bill[_2_] Mr. Bill[_2_] is offline
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Default Wonderful Thanksgiving coming!

On Mon, 10 Nov 2008 12:04:33 -0800 (PST), Merryb
wrote:

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.


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Pumpkin Cheesecake With Pecan Praline Topping

cheesecake

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
paper
towels. Spread the pumpkin puree over the paper towels and let drain
for 2
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
finely
ground. Add the pecans and brown sugar and pulse until finely ground.
Add
the melted butter and pulse just until incorporated. Press the crumbs
onto
the bottom of the prepared pan. Bake the crust for about 8 minutes,
just
until it is fragrant and lightly browned. Let the crust cool
completely.

3. In the bowl of a standing electric mixer fitted with the paddle,
beat
the cream cheese until it is very smooth. In a small bowl, whisk the
sugar
with the salt, cinnamon, nutmeg, cloves and allspice. With the machine
on,
add the spiced sugar to the cream cheese and beat until creamy,
scraping
the bottom and side of the bowl. Carefully add the drained pumpkin
puree
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
for
about 3 hours, until an instant-read thermometer inserted in the
center
registers 150; the center will be very jiggly but not liquidy. Let
the
cheesecake cool on a rack, then cover with plastic wrap and
refrigerate
overnight.

5. Run a hot knife around the cheesecake and loosen the springform
ring.
Carefully remove the ring and transfer the cake to a plate. Using a
warm
knife, cut the cake into wedges and serve with the Pecan Praline
Topping
and whipped cream. MAKE AHEAD The cheesecake can be refrigerated for
up to
3 days.

1. Preheat the oven to 350. In a large saucepan, combine the butter
and
brown sugar and cook over moderate heat, stir- ring, until smooth.
Stir in
the heavy cream and salt and bring to a boil. Simmer just until
slightly
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
pecans
to a work surface and let them cool. Coarsely chop the nuts, stir them
into
the cooled caramel and serve. MAKE AHEAD The topping can be
refrigerated
for up to 1 week. Re warm slightly before serving. .

Notes: Food & Wine 11/08

Yield: 12 servings


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