Pumpkin Cheesecake with Pecan Praline Sauce
Ingredients
For the Crust:
- 1-¾cups graham crackers, smashed or blended into crumbs
- ¼ cup granulated sugar
- ½ cup pecans, chopped
- ½ cup shredded coconut
- ½ cup butter, melted
For the Filling:
- 3 8-ounce packages cream cheese, at room temperature
- 1 15-ounce can pumpkin puree – not pumpkin pie filling
- 3 eggs, plus 1 egg yolk
- ¼ cup sour cream
- 1-½ cups granulated sugar
- 1 tsp. pumpkin pie spice
- 2 tbsp. all-purpose flour
- 1 tsp. vanilla extract
For the Topping:
- 7 tbsp. butter, no substitutes, divided
- 1-½ cups pecan halves
- 1-½ cup brown sugar
- 3 tbsp. all-purpose flour
- 1-½ cups light corn syrup
- 1 cup evaporated milk
- Whipped cream, to taste
Instructions
To prepare the crust:
- Pre-heat oven to 425°F.
- In medium bowl, combine crumbs, sugar, pecans, and coconut.
- Add melted butter and mix until all crumbs become moist with butter.
- Press down flat into a 9-inch springform pan; set aside.
To prepare the filling:
- In a large bowl, beat cream cheese until smooth.
- Add pumpkin puree, eggs, egg yolk, sour cream, granulated sugar and the spices; beat together until well combined.
- Add flour and vanilla; continue to beat together until well combined.
- Pour into crust; spread out evenly.
- Place in oven for 15 minutes; reduce heat to 350°F and bake for another 45 minutes.
- Remove from the oven and let sit for 15 minutes.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
To prepare the topping:
- In a heavy saucepan, over medium heat, melt 3 tbsp. butter; add pecans and cook 5 minutes or until browned.
- Remove from heat and place pecans in separate bowl; set aside.
- Using the same saucepan, melt remaining 4 tbsp. butter.
- Whisk in brown sugar, flour and corn syrup until thoroughly blended.
- Cook on high for 6 – 8 minutes until sugar is dissolved and sauce thickens.
- Remove from heat and let stand 2 minutes.
- Stir in evaporated milk and pecans; combine and allow to cool and thicken; about an hour.
- Once sauce thickens spoon over cheesecake and serve with whipped cream.
