Spiced Pumpkin Cheesecake with Maple-Pecan Praline

Съставки

• Gingersnap cookies, crushed2 cups
• Unsalted butter, melted7 tbsp
• Cream cheese, softened32 oz
• Granulated sugar1.25 cups
• Large eggs4
• Pumpkin puree15 oz
• Sour cream0.5 cup
• Vanilla extract1 tsp
• Pumpkin pie spice2 tsp
• Salt0.25 tsp
• Pecans, chopped1 cup
• Brown sugar, packed0.5 cup
• Maple syrup0.25 cup
• Unsalted butter2 tbsp

Стъпки

1. 1

   Preheat oven to 350°F (175°C). Combine gingersnap crumbs and 7 tbsp melted butter. Press into the bottom of a 9-inch springform pan.

2. 2

   Bake crust for 10 minutes. Let cool.

3. 3

   In a large bowl, beat cream cheese and 1.25 cups sugar until smooth.

4. 4

   Beat in eggs one at a time. Mix in pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, and salt until just combined.

5. 5

   Pour filling over crust. Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.

6. 6

   Turn off oven, crack door, and let cheesecake cool in oven for 1 hour. Remove and cool completely on a wire rack.

7. 7

   While cheesecake cools, prepare praline: In a saucepan, combine pecans, brown sugar, 2 tbsp butter, and maple syrup. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture thickens, about 5-7 minutes.

8. 8

   Spread praline mixture onto a parchment-lined baking sheet. Let cool completely, then break into pieces.

9. 9

   Once cheesecake is completely cool, top with the maple-pecan praline pieces. Chill for at least 4 hours before serving.