Ingredients Jump to Instructions ↓

  1. Crust:

  2. 1 cup Crushed Pecan Sandies Cookies , about 1/4 cup Butter , melted

  3. 3 Tbsp Sugar

  4. 1× 7.4-oz pkg Pecan Pralines

  5. Filling:

  6. 3× 8-oz. pkgs Cream Cheese , softened

  7. 3/4 cup Granulated Sugar

  8. 3/4 cup Packed Brown Sugar

  9. 15-oz Canned Pumpkin

  10. 1/4 cup Heavy Whipping Cream

  11. 1 tsp Each Ground Cinnamon & Ground Cloves

  12. 1 tsp Rum Extract

  13. 5 Large Eggs , beaten

  14. Topping:

  15. Whipped Cream

  16. Caramel Ice Cream Topping

Instructions Jump to Ingredients ↑

  1. In a food processor, whirl the pecan sandies until they are fine crumbs.

  2. Mix all crust ingredients together, press in a springform pan, going up the sides just a little. Coarsely chop 1 cup of the pecan pralines; set remainder aside. Sprinkle the chopped candy evenly over crust. Bake crust in a preheated 325 degree oven for 15 minutes.

  3. Meanwhile in a large bowl, beat the cream cheese and sugars together until smooth. Beat in the pumpkin, cream, cinnamon, cloves, and rum extract until well blended. Add eggs, beating on low speed just until well blended.

  4. Pour over crust.

  5. Wrap 2 layers of aluminum foil around the bottom of the spring form pan.

  6. Put pan in a larger baking pan with one inch hot water in it. Bake in a preheated 325 degree oven for 1 1/2 hours, or until set. Cool on a wire rack for 15 minutes, then carefully run a knife around the edges to loosen.

  7. Refrigerate for one hour, then remove sides of the springform pan. Cut cheesecake into wedges, garnish with whipped cream, caramel topping and reserved pecan pralines.


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