Saturday, November 26, 2011
Pumpkin Pecan Cheesecake
Here is an incredible recipe for pumpkin cheesecake from Southern Living. It is THE perfect pumpkin cheesecake and it's not just for Thanksgiving. Whip up one for Christmas and if you're like me, and you stock your pantry with canned pumpkin each fall, you can make it any time of the year.
This is any easy way to work more orange vegetables into your diet. Orange vegetables are an important part of a healthy diet. Orange vegetables provide important antioxidants, vitamin A and fiber and they are also helpful in preventing cancer if eaten in proper quantities.
Ok, I know this isn't the healthiest vegetable recipe, but it was worth a shot.
Pumpkin - Pecan Cheesecake
2 cups graham cracker crumbs
1/3 cup finely chopped pecans
5 tablespoons butter, melted
3 tablespoons light brown sugar
4 (8-oz.) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 1/2 cups canned pumpkin
1 1/2 tablespoons lemon juice
Garnishes: coarsely chopped Pecan Pie-Glazed Pecans, fresh sage leaves
1. Preheat oven to 325°. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.
2. Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)
3. Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
4. Remove sides and bottom of pan, and transfer cheesecake to a serving plate. Prepare Praline Topping; immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge. Garnish, if desired.
Try This Twist! Sweet Potato-Pecan Cheesecake: Substitute 1 1/2 cups mashed, cooked sweet potatoes for canned pumpkin. Proceed with recipe as directed, baking 1 hour or until almost set.