Smiths' Recipe

Pumpkin Praline Cheesecake

Cheesecake:
3/4 C graham crumbs
1/2 C finely chopped pecans
3/4 C brown sugar, divided
3/4 C granulated sugar, divided
1/4 C butter, melted
1 1/2 C canned pure pumpkin
3 eggs
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
3 x 250 g pkgs cream cheese, softened
1 tbsp cornstarch

Praline:
1/2 C granulated sugar
2 tbsp water
1/2 C chopped pecans
1/2 C thawed whipped topping

Mix graham crumbs, finely chopped nuts, 1/4 C each brown and granulated sugar, and butter; press onto bottom of 9-inch springform pan. Refrigerate 1 hr.

Preheat oven to 350 degrees F. Whisk pumpkin, remaining brown sugar, eggs and spices until well blended. Beat cream cheese, remaining granulated sugar and cornstarch in large bowl with mixer until well blended. Add pumpkin mixture; mix until just blended. Pour over crust.

Bake 40-50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hrs.

Meanwhile, prepare praline. Bring sugar and water to boil in small saucepan over medium-high heat, stirring constantly. Continue boiling, without stirring, 5-7 min. or until syrup is thickened and begins to turn golden brown. Remove from heat. Stir in nuts.

Spread onto parchment-covered baking sheet. Cool. Break into bite-size pieces. Top cheesecake with dollops of whipped topping and pieces of praline just before serving.

Makes 16servings

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