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Pumpkin Cheesecake with Praline Sauce

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Pillsbury Kitchens
Updated Sep 30, 2010
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Enjoy this yummy pumpkin cheese cake served with praline sauce – a delicious dessert treat.

Pumpkin Cheesecake with Praline Sauce

  • Prep Time 30 min
  • Total 7 hr 30 min
  • Ingredients 19
  • Servings 16
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Ingredients

Crust

  • 1 tablespoon butter, softened
  • 1 1/4 cups finely chopped pecans
  • 1/4 cup unseasoned dry bread crumbs
  • 2 tablespoons granulated sugar
  • 2 tablespoons butter, melted

Filling

  • 4 packages (8 oz each) cream cheese, softened
  • 1 cup packed brown sugar
  • 2/3 cup granulated sugar
  • 5 eggs
  • 1/4 cup all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 2 tablespoons brandy, if desired

Praline Sauce

  • 1/2 cup packed brown sugar
  • 1/4 cup water
  • 1/4 cup butter
  • 1 egg, beaten
  • 1/4 cup chopped pecans
  • 1/2 teaspoon vanilla

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease 9-inch springform pan with 1 tablespoon butter. In medium bowl, mix 1 1/4 cups pecans, the bread crumbs and 2 tablespoons granulated sugar. Drizzle melted butter over pecan mixture; toss to combine. Press into bottom and up side of pan; refrigerate.
  • Step 
    2
    In large bowl, beat cream cheese until fluffy. Gradually beat in 1 cup brown sugar and 2/3 cup granulated sugar until smooth. Beat in 5 eggs, 1 at a time, until well blended. In small bowl, mix flour, pumpkin pie spice, pumpkin and brandy. Gradually add to cream cheese mixture; beat until smooth. Pour into crust.
  • Step 
    3
    Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Turn oven off; let cheesecake stand in oven with door open at least 8 inches for 30 minutes. Remove from oven; cool to room temperature on cooling rack. Remove side of pan. Refrigerate overnight.
  • Step 
    4
    In small saucepan, heat 1/2 cup brown sugar, the water and 1/4 cup butter to boiling over medium heat; boil 2 minutes. Gradually blend small amount of hot syrup into beaten egg. Return egg mixture to saucepan; cook over low heat 1 minute, stirring constantly. Remove from heat; stir in 1/4 cup pecans and the vanilla. Serve sauce slightly warm over each wedge of cheesecake.

Nutrition

500 Calories
34g Total Fat
8g Protein
38g Total Carbohydrate
32g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
310
Total Fat
34g
53%
Saturated Fat
17g
85%
Trans Fat
1g
Cholesterol
155mg
52%
Sodium
250mg
10%
Potassium
270mg
8%
Total Carbohydrate
38g
13%
Dietary Fiber
2g
8%
Sugars
32g
Protein
8g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 5 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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