Dessert

Pumpkin Praline Cheesecake

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prep time

15 min

total time

7 hr 5 min

makes

16 servings, 1 piece (111 g) each

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photo by:

kraft

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What You Need

Cheesecake

3/4 cup Honey Maid Graham Crumbs

1/2 cup finely chopped pecans

3/4 cup packed brown sugar, divided

3/4 cup granulated sugar, divided

1/4 cup butter, melted

1-1/2 cups canned pumpkin

3 eggs

1-1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground ginger

3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

1 Tbsp. cornstarch

Praline

1/2 cup granulated sugar

2 Tbsp. water

1/2 cup chopped pecans

1/2 cup thawed Cool Whip Whipped Topping

Make It

CHEESECAKE:
MIX graham crumbs, nuts, 1/4 cup each brown and granulated sugar, and butter; press onto bottom of 9-inch springform pan. Refrigerate 1 hour.

HEAT oven to 350ºF. 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 just until blended. Pour over crust.

BAKE 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Meanwhile, prepare Praline.

PRALINE:
BRING sugar and water to boil in small saucepan on medium-high heat, stirring constantly. Continue boiling, without stirring, 5 to 7 min. or until syrup is thickened and golden brown. Remove from heat. Stir in nuts. Spread onto parchment-covered baking sheet. Cool. Break into bite-size pieces.

TOP Cheesecake with Cool Whip and Praline just before serving.

kraft kitchens tips

How to Soften Cream Cheese

Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 to 45 sec. or just until cream cheese is softened.

Size-Wise

Enjoy a serving of this rich and indulgent cheesecake on special occasions.

Variation

Prepare using Philadelphia Light Brick Cream Cheese Spread and Cool Whip Light Whipped Topping.

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rating

Delicious! Everyone loved it!
posted by a cook | on 9/7/2012

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stellar!
posted by Roselyn_Sheppard | on 2/5/2012

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This was an amazing cheesecake...kept thinking about eating it again the next day. The praline topping is a must and the crust of this cake is so delicious. I will definitely make it again!
posted by Lolita74 | on 10/17/2011

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Wonderful dessert. I have been asked to make it a family tradition for Thanksgiving.
posted by kfis | on 10/12/2011

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Amazing! First cheesecake I have made and it was easy. I used Light Cream Cheese and didn't notice a difference. This might just become a Thanksgiving staple!
posted by a cook | on 10/12/2011

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I had this at a family dinner yesterday and it was superlicious! Will try it myself to impress my family. they will never try another one!
posted by sam | on 10/10/2011

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I made this cheesecake for our family Thanksgiving dinner. It was easy to make and it was delicious. I would definitely make it again.
posted by jwalk | on 10/10/2011

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This cheesecake is just delish! Made it yesterday for Thanksgiving and all my guests just raved about it! Even my husband, who doesn't like pumpkin at all, devoured his piece!! Make this, you won't regret it. I also made a semi-sweet chocolate drizzle for it, made it look even more yummy.
posted by jkuehl | on 10/9/2011

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Had to make it! Really glad I did as it was delicious!!! (Added more spices, a personal choice.) It's very rich, and worth every pound gained eating it. All I shared with agreed!
posted by a cook | on 10/5/2011