On Nov 10, 1:07*pm, Mr. Bill > wrote:
> 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. *
>
> @@@@@ Now You're Cooking! Export Format
>
> 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
>
> ** Exported from Now You're Cooking! v5.84 **

Hey- I resemble that remark- actually I try to stay on topic. It's
like a freakin' soap opera! I was being a smartass if you didn't know
it. I'm glad to see some recipes here!