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Pumpkin Praline Cheesecake
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| Pumpkin Praline Cheesecake |
48 Vanilla wafers – 1 ½ cups crumbs . ¼ cup granulated sugar . 6 tablespoons butter, melted
Filling . 3 (8 ounce) packages cream cheese, softened ¾ cups brown sugar firmly packed ¾ cup granulated sugar 5 eggs, divided use 1 16 ounce can pumpkin ¼ cup heavy cream 1 teaspoon cinnamon ¼ teaspoon ground cloves ½ teaspoon nutmeg
Topping 6 tablespoons butter softened 1 cup coarsely chopped walnuts or pecans 1 cup brown sugar firmly packed To make crust: Process vanilla wafers in food processor or crush until fine. Pour into medium bowl and add sugar. Add butter and blend well. Press firmly into bottom and halfway up side of lightly greased 9 inch springform pan. To make filling: Cream the cream cheese, both sugars and 2 eggs until well blended. Pour into large mixing bowl. In a separate bowl, mix the pumpkin, remaining 3 eggs, cream, cinnamon, cloves, and nutmeg well. Add to cream cheese mixture and blend well. Pour into prepared crust. Bake in preheated 350 degree oven for 1 hour. While baking prepare topping. . To prepare topping: Cream together butter and brown sugar. Stir in nuts.
Gently cumble over hot cheesecake and return to oven 15 minutes. Cool completely and refrigerate overnight
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