Pumpkin Cheesecake with Pecan Praline Topping
From Food & Wine
Katherine Beto, the pastry chef at Braeburn in New York City, has three rules for making the perfect cheesecake: Start with all of the ingredients at room temperature, scrape down the bowl to avoid lumps, and don't overbeat the batter. The result is a sublimely silky and light dessert that she flavors with pumpkin, cinnamon, and cloves and tops with a gooey, buttery Pecan Praline Topping.
Nutritional Information
(per serving)
(per serving)
| Calories | -- |
| Total Fat | -- |
| Saturated Fat | -- |
| Cholesterol | -- |
| Sodium | -- |
| Total Carbohydrate | -- |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | -- |
| Calcium | -- |
Stephanie Foley
Ingredients
| U.S. | Metric | Conversion chart |
- 1 can(s) (15-ounce) pumpkin puree, equal to 1 3/4 cups
- 8 whole(s) graham crackers, broken
- 1/2 cup(s) pecans, 2 ounces
- 1 tablespoon(s) light brown sugar
- 5 tablespoon(s) unsalted butter, melted plus more for greasing the pan
- 1 1/2 cup(s) (14 ounces) cream cheese
, at room temperature
- 1 1/2 cup(s) granulated sugar
- 1 teaspoon(s) salt
- 1 teaspoon(s) cinnamon
- 1/4 teaspoon(s) freshly ground nutmeg
- 1/4 teaspoon(s) ground cloves
- 1/4 teaspoon(s) ground allspice
- 5 large eggs, at room temperature
- 1 cup(s) heavy cream, at room temperature
- 1 tablespoon(s) fresh lemon juice
- 2 teaspoon(s) pure vanilla extract
- Whipped Cream, for serving
- Pecan Praline Topping, for serving
Directions
- Set a rack over a baking
- Preheat the oven to 500°F. Butter the bottom
- In the bowl of a standing electric mixer fitted with the paddle, beat the cream cheese until it is very smooth. In a small bowl, whisk the sugar with the salt, cinnamon, nutmeg, cloves, and allspice. With the machine on, add the spiced sugar to the cream cheese and beat until creamy, scraping the bottom and side of the bowl. Carefully add the drained pumpkin puree and beat until smooth. Add the eggs one at a time, beating well and scraping down the bowl between each addition. Beat in the heavy cream, lemon juice, and vanilla until the cheesecake mixture is smooth.
- Pour the cheesecake mixture over the cooled crust and bake for 12 minutes. Lower the oven temperature to 225°F and bake the cheesecake for about 3 hours, until an instant-read thermometer inserted in the center registers 150°F; the center will be very jiggly but not liquidy. Let the cheesecake cool on a rack, then cover with plastic wrap and refrigerate overnight.
- Run a hot knife around the cheesecake and loosen the springform ring. Carefully remove the ring and transfer the cake to a plate. Using a warm knife, cut the cake into wedges and serve with the Pecan Praline Topping and whipped cream.
Pecan Praline Topping
From Food & Wine
This delicious topping is perfect for our Pumpkin Cheesecake.
Nutritional Information
(per serving)
(per serving)
| Calories | -- |
| Total Fat | -- |
| Saturated Fat | -- |
| Cholesterol | -- |
| Sodium | -- |
| Total Carbohydrate | -- |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | -- |
| Calcium | -- |
Stephanie Foley
Yields: Makes 3 cups
Total Time: 1 hr
Total Time: 1 hr
Ingredients
| U.S. | Metric | Conversion chart |
- 1 1/2 stick(s) unsalted butter
- 3/4 cup(s) dark brown sugar
- 1/2 cup(s) heavy cream
- 1/4 teaspoon(s) salt
- 2 cup(s) (8 ounces) pecans
Directions
- Preheat the oven to 350°F. In a large saucepan, combine the butter and brown sugar and cook over moderate heat, stirring, until smooth. Stir in the heavy cream and salt and bring to a boil. Simmer just until slightly thickened, about 3 minutes. Let the caramel cool.
- Spread the pecans on a rimmed baking sheet and toast for about 8 minutes, until they are lightly browned and fragrant. Transfer the pecans to a work surface and let them cool. Coarsely chop the nuts, stir them into the cooled caramel, and serve.
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