pumpkin praline cheesecake

1. 1

   Preheat oven to 300 degrees.

2. 2

   Place gingersnaps in bowl of food processor fitted with metal blade and pulse until coarsely ground.

3. 3

   In a small saucepan over medium heat, saute pecans in butter until toasted and golden brown.

4. 4

   Add pecans and butter to food processor.

5. 5

   Add 1/4 cup of the brown sugar to the food processor and pulse a few times to blend ingredients.

6. 6

   Press mixture into the bottom of a 10-inch springform pan and refrigerate while preparing the filling.

7. 7

   Place the cream cheese, 1/2 cup brown sugar and white sugar in a large bowl and beat until smooth.

8. 8

   Add pumpkin, spices and vanilla to bowl and mix to combine.

9. 9

   Add eggs, one at a time, beating after each addition until incorporated.

10. 10

    Pour into prepared crust and bake 1 hour and 30 minutes.

11. 11

    Remove from oven and let cool at room temperature.

12. 12

    Praline Pecans 2 tablespoons butter 2 tablespoons brown sugar 2 teaspoons cream or half and half 2 cups pecan halves Melt butter in a medium-sized skillet over medium heat.

13. 13

    Add brown sugar and cream and bring to a boil.

14. 14

    Add pecans, stirring well until well coated in butter mixture.

15. 15

    Spread on a baking sheet lined with parchment paper to cool.

16. 16

    Use to garnish Praline Pumpkin Cheesecake.

* Per serving · 4 servings · Values may vary.