Wednesday, October 4, 2017

Pumpkin Praline Cheesecake #PumpkinWeek meets #FoodieExtravaganza

Welcome to Day 3 of Pumpkin Week.  Today I'm gonna go a little nuts and combine Pumpkin Week with Foodie Extravaganza.

Foodie Extravaganza is a fun little group where we take turns hosting a party each month to celebrate National Food Holidays.  Caroline of Caroline's Cooking is hosting this month and chose the theme nuts, in honor of International Nut Day which happens on October 22nd.

I decided to make this Pumpkin Praline Cheesecake that I found on line by Nestle Very Best Baking. This was a very easy recipe and I made it pretty much as written.

I hope you have been enjoying all of these great pumpkin recipes we have been sharing thanks to Terri of Love and Confections.  I know that I have earmarked numerous recipes already and the week is only halfway through.  

So many wonderful, fall flavors and plenty of time before the Holidays in which to prepare and enjoy them.  

This Pumpkin Praline Cheesecake is perfect for your Thanksgiving table.  The praline is put together and then baked along with the cheesecake so you don't need to worry about overcooking on the stove.

I have to say that I hesitated a bit when I saw that the recipe called for 1/2 cup of cornstarch in the batter. That is not a misprint, however, and I am glad that I followed the recipe instead of adapting it otherwise.

The recipe said it serves 16, however I only got 12 servings from mine, changing the calorie and nutrition facts included on the website.

Pumpkin Praline Cheesecake
very slightly adapted from Nestle


1 sleeve graham crackers
1/4 c. sugar
1/3 c. melted butter


2 c. pecans, chopped
1/2 c. packed brown sugar
2 T. water


1 (8oz) package cream cheese
1/2 c. packed brown sugar
1/2 c. cornstarch
1 t. cinnamon
2 eggs
1 (30 oz) can Pumpkin Pie Mix

For Crust:

Run the graham crackers through a food processor to create crumbs (alternately place in a bag and roll with a rolling pin).  Combine in a bowl with the sugar.  Stir in the butter and press onto the bottom and 1" up the sides of a 9" springform pan.

For Praline:

Combine nuts, sugar and water in a bowl.  Reserve 3/4 cup and sprinkle the remaining mixture over the graham cracker crust.  Place in preheated 350* oven and bake for 8-10 minutes, until lightly browned.  Remove to wire rack and allow to cool for at least 10 minutes.

For Cheesecake:

In large bowl of stand mixer, fitted with paddle attachment, cream the cream cheese, sugar, cornstarch and cinnamon.  Beat in the eggs and the pumpkin pie mix.  Pour into the springform pan over the crust.

Bake for an hour, until sides are set but center still moves slightly.  Remove from oven and sprinkle with reserved praline mixture.  Return to oven and bake for another 15-20 minutes, until golden brown and completely set. Print Recipe

More Great Pumpkin Recipes

Here are today's #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Spice Coffee Syrup from The Nifty Foodie.

Savory Pumpkin Recipes:

Blackened Steak Tacos with Roasted Pumpkin, Sweet Corn and Red Bean Salsa from Bacon Fatte.
Chicken and Pumpkin Curry from A Kitchen Hoor's Adventures.
Pumpkin Beef Stew from Rants From My Crazy Kitchen.
Pumpkin Beer Bread Pudding from Forking Up.
Pumpkin-Poblano Salsa from Culinary Adventures with Camilla.
Pumpkin Risotto with Garlic and Sage from Making Miracles.
Pumpkin Sausage Mac and Cheese from Daily Dish Recipes.
Pumpkin Sausage Skillet Dinner from Cindy's Recipes and Writings.
Pumpkin Walnut Sage Pierogi from The Crumby Kitchen.
Savory Pumpkin Sage Biscuits from Kudos Kitchen by Renee.

Sweet Pumpkin Recipes:

Maple Pumpkin Monkey Bread from The Bitter Side of Sweet.
Pumpkin Chess Pie from The Spiffy Cookie.
Pumpkin Chocolate Chip Cookies from Amy's Cooking Adventures.
Pumpkin Cranberry Muffins with a Pecan Oat Crumble from Hezzi-D's Books and Cooks.
Pumpkin Dump Cake from Seduction in the Kitchen.
Pumpkin-Nut Crumble Cake from Hardly A Goddess.
Pumpkin Pie Cream Puffs from Mildly Meandering.
Pumpkin Praline Cheesecake from A Day in the Life on the Farm.
Spice Cookies with Pumpkin Dip from An Affair from the Heart.
Stuffed Pumpkin Cupcakes from The Freshman Cook.
Whipped Pumpkin Pie Honey Butter from Love and Confections.
White Chocolate Pumpkin Biscotti from The Redhead Baker.

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