We’re in the 11th hour for Thanksgiving preparations. And if you haven’t figured out what you want for dessert, consider this amazingly decadent pumpkin cheesecake. Topped with pralines, it is dessert worthy to end a Thanksgiving feast.
Pumpkin-Praline Cheesecake 45 gingersnap cookies, finely crushed 6 tablespoons, 85g, butter, melted 32 ozs., 907g, cream cheese, softened 1 cup, 244g, packed brown sugar 3 tablespoons, 22g, flour 2 teaspoons ground cinnamon 1½ teaspoon ground ginger 1 teaspoon ground allspice 1 teaspoon, 5ml, vanilla extract ¾ teaspoon salt 4 large eggs, 200g 16 ozs, 454g, pumpkin purée ⅓ cup, 165g, sugar 3 tablespoons, 45ml, water 1 cup, 120g, pecans, chopped 1 tablespoon, 15ml, light corn syrup
Pulverize the gingersnap cookies to fine crumbs. Pour the crumbs into a 9-inch springform pan. Add the melted butter and combine with your hands. Press the crumbs over the bottom and up the sides of the pan. Place the pan on a baking sheet and set aside. Preheat the oven to 350°F, 180°C, gas mark 4 without the convection fan.
In a large mixing bowl, beat the cream cheese until smooth. Add the brown sugar and beat to thoroughly combine. Add the flour, cinnamon, ginger, allspice, salt and pumpkin to the bowl and turn the mixer on low. Add the eggs, one at a time, then add the vanilla. Beat the mixture on medium for 3 minutes, occasionally scraping sides. Pour the filling into the crust and bake the cheesecake for 1 hour. Turn off the oven and leave the cheesecake in the oven for an additional hour. Allow the cheesecake to cool to room temp the refrigerate for at least 6 hours or overnight.
In a 1-quart saucepan, dissolve the sugar and water over medium heat. Once the mixture begins to boil, stop stirring. After about 6 minutes, or when the syrup becomes golden and thick, turn off the heat and stir in the chopped pecans. Quickly pour the mixture onto a non-stick foil lined baking sheet and spread as thin as possible. The mixture will be very sticky. Allow to cool completely then chop into small pieces. Store in an airtight container until you are ready to serve.
Carefully spread a tablespoon of light corn syrup over the top of the cheesecake and top with the chopped pralines. Refrigerate leftovers.
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Gilly: assistant host, director of photography, lighting, cat wrangler
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