Pumpkin Pecan Cheesecake

I was talking to a friend a couple days ago who told me her family never deviates from their Thanksgiving menu. Each year, they celebrate with the very same dishes. They may add to the traditional spread, but never replace or, heaven forbid, remove an item from the pre-established menu.

Similarly, my family has a few “old faithfuls” and we always stick to the usual suspects…. Turkey, dressing, cranberry salad, sweet potato casserole… but they most often have a new spin. One item that does change each year is the dessert (probably because I normally volunteer to make it, and I like changing it up a bit).

This year, I prepared a Pumpkin Pecan Cheesecake. Everyone knows pumpkins and pecans are classic Thanksgiving bounty-- we often see them in pies during the holidays. This dessert takes the natural sweet flavor of pumpkin and wraps it in the nutty flavor of a pecan-graham cracker crust. Then, a creamy praline topping is poured over the top. Yum! If you think this recipe sounds and looks good, wait until you taste it! See the recipe and tips below.

Perhaps I won’t make a new dessert next Thanksgiving… yes, I declare this one a keeper!

Pumpkin Pecan Cheesecake

Adapted from Southern Living

Hands-On Time: 30 min.

Total Time (including baking and cooling): approximately 12 hours

Servings: 12

1-3/4 cups graham cracker crumbs

1/3 cup finely chopped pecans

3 Tbsp. light brown sugar

½ tsp. pumpkin pie spice

1 stick melted butter

4 (8 oz.) packages cream cheese, softened

1 cup sugar

1 tsp. vanilla

4 eggs

1-1/2 cups canned pumpkin

1-1/2 Tbsp. lemon juice

For the Crust:

1. Preheat oven to 325 degrees F. Combine cracker crumbs, chopped pecans, brown sugar, and pumpkin pie spice with a fork. Stir in melted butter.

2. Press mixture on bottom and sides (1-1/2” up) of a 9” springform pan.

3. Bake 8 to 10 minutes or until lightly browned.

For the filling:

1. Beat cream cheese until smooth with a stand mixer. Add sugar and vanilla, beating until smooth.

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

3. Add pumpkin and lemon juice, beating until blended.

4. Pour batter into prepared crust.

5. Bake at 325 degrees F for 1 hour to 1 hour and 10 minutes. Turn oven off and let cheesecake stand in oven, with door closed, for 15 minutes.

6. Remove cheesecake from oven and gently run a knife around the edges to loosen from sides of pan (do not remove from pan). Cool completely on a wire rack for about 1 hour.

7. Cover and chill for 8 to 24 hours.

8. Remove sides and bottom of pan and transfer cheesecake to serving plate.

9. Prepare Praline Topping and immediately pour slowly over top of cheesecake. 10. Garnish with coarsely chopped pecans.

Praline Topping

1 cup firmly packed brown sugar

1/3 cup whipping cream

½ stick butter

1 cup powdered sugar, sifted

1 tsp. vanilla

Bring brown sugar, whipping cream and butter to a boil in a 1-qt. saucepan over medium heat, stirring often. Boil, stirring occasionally, for a minute. Remove from heat and gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Immediately pour over cheesecake.