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Pumpkin Cheesecake
with Praline Sauce

Another winner of a recipe that originated from a contribution to the World Wide Recipes ezine that I subscribe to. Get your candy thermometer out for the rich Praline sauce.

1-1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/3 cup sugar
1/8 teaspoon ground ginger

24 oz (3  8-ounce packages) cream cheese
1 14-ounce can sweetened condensed milk
2 cups pumpkin puree
3 large eggs
1-1/2 teaspoon cinnamon
1/2 teaspoon salt

Praline Sauce (recipe follows)

Prepare crust: Preheat oven to 300 F. Combine graham cracker crumbs, butter, sugar, & ginger. Press mixture firmly into a springform pan. 

Prepare filling: Beat cream cheese until fluffy.  Gradually beat in condensed milk.  Add remaining ingredients & beat well.  Bake 1 to 1-1/4 hours or until cake springs back when touched gently in the center.  Cool to room temperature, then refrigerate for at least 2 hours.  Drizzle warm praline sauce over each slice just before serving.


Praline Sauce
1 cup packed brown sugar
1/2 cup light corn syrup
1/4 cup butter
3/4 cup toasted finely chopped pecans
1/2 teaspoon salt
1/2 cup amaretto liqueur or dark rum, divided
1/4 cup whipping cream
1/2 teaspoon vanilla 

In a medium saucepan, combine brown sugar, corn syrup, butter pecans, salt & 1/4 cup amaretto or rum.  Cook over high heat, stirring constantly, until mixture comes to a boil.  Reduce heat to medium.

Cover & cook 3 minutes.  Remove cover & cook without stirring until syrup reaches 260 F on a candy thermometer.  Pour sauce into a medium bowl.  Let stand 15 minutes.  Gradually add cream, vanilla & remaining 1/4 cup amaretto or rum.  Stir until blended.  Cool to room temperature.  Serve at room temperature or slightly warmed.