Chef John Folse's Pumpkin and Praline Cheesecake - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Pumpkin and Praline Cheesecake

 

PREP TIME: 1 ½ Hours MAKES: 1 (10-inch) cake

COMMENT:

The flavors of pumpkin and pralines are as indigenous to Louisiana as gumbo is to Bayou Country. Adapting this wonderful pecan candy taste to a classical pumpkin cheesecake makes good sense to a Louisiana cook.

INGREDIENTS FOR CRUST:

1 ½ cups graham cracker crumbs

¼ cups sugar

4 tbsps melted butter

METHOD:

Combine cracker crumbs and sugar. Drizzle melted butter into the mixture to moisten. Using your fingertips, press the graham cracker mixture into the bottom of a 10-inch round spring form pan. Place the pan in the refrigerator for 15 minutes or until crust is firm to the touch.

INGREDIENTS FOR CHEESECAKE:

1 cup canned pumpkin

1 ½ pounds cream cheese

¼ cup heavy whipping cream

4 medium eggs

1 cup sugar

1 ounce praline liqueur

1 tbsp vanilla

½ cup pecans, chopped

METHOD:

Preheat oven to 300 degrees F. In a large mixing bowl, combine softened cream cheese and heavy whipping cream. Blend well to remove all lumps from the cream cheese. This can be done in a blender or with a hand-held mixer. Add one egg at a time, whipping completely before the next one is added. Continue until all are incorporated. Add sugar and pumpkin while continuing to whip. Add the praline liqueur and vanilla flavorings, blending well after each is added. Fold in chopped pecans. Remove crust from the refrigerator and fill with batter. Rotate pan until batter mixture flattens out. Place in oven and bake approximately 1 hour or until firm to the touch. The cake may be topped with a sour cream topping made by combining one pound of sour cream, 4 tbsps of sugar and ½ tsp vanilla. Blend all ingredients together until creamy. Add to the top of the slightly cooled cheesecake and place in a preheated, 400 degrees F oven for 5 minutes.

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