Pumpkin adds beautiful color to the all-American cheesecake while pecan praline makes a southern-style topping. Begin preparing this cake a day ahead.
Recipe information
Yield
Serves 12
Ingredients
For praline
For crust
For filling
Preparation
Make praline:
Step 1
Preheat oven to 325°F. Line baking sheet with foil. Stir sugar and butter in heavy medium saucepan over medium heat until sugar melts and mixture comes to boil; boil 1 minute without stirring. Mix in pecans. Spread mixture on prepared baking sheet. Bake until sugar syrup bubbles vigorously, about 8 minutes. Cool praline completely. Break into pieces. (Can be made 1 day ahead. Store airtight.)
Make crust:
Step 2
Preheat oven to 325°F. Stir cookie crumbs and cinnamon in medium bowl to blend. Add butter; stir until crumbs are moistened. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until set, about 8 minutes. Cool. Double-wrap outside of pan with heavy-duty foil. Place in large roasting pan.
Make filling:
Step 3
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in flour and spices. Beat in eggs 1 at a time. Beat in pumpkin, bourbon and vanilla. Transfer to crust.
Step 4
Pour enough hot water into roasting pan to reach 1 inch up sides of springform pan. Bake cake in water bath until center is just set, adding more water to roasting pan as needed, about 1 hour 45 minutes. Remove cheesecake from water. Cool in pan on rack. Remove foil. Run small sharp knife between cake and pan sides. Chill until cold; then cover and chill overnight.
Step 5
Release pan sides. Place cake on platter. Sprinkle praline over, leaving 1-inch plain border at edge. Cut cake into wedges.
