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:
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: