I Made A Big Goof On October 4th: Here Is The Pumpkin Recipe I Meant To Post

Hello, My Prim Friends,
I think I lost my mind on October 4th. I called the post, "We've Gone Pumpkin Crazy" but I was just crazy! The recipe I pictured and gave
you was for Fresh Ginger Cheesecake with Caramel Sauce.
Hello! That's what happens when you can't sleep all night so you
decide to stay on the computer! Here's the recipe I meant to post
(the Ginger Cheesecake is awesome, too): See how they look alike?
And you girls were too nice to call my attention to the boo-boo!
Please let me know if I make a mistake or my links are broken...

Pumpkin-Praline Cheesecake

Prep: 50 minutes Bake: 45 minutes 375 degrees F 

Cool: 1 hour 45 minutes 

Ingredients

1/3 cup butter

¼ cup packed brown sugar

1 cup all-purpose flour

3  8-ounce packages cream cheese, softened

¾ cup packed brown sugar

2 tablespoons all-purpose flour

1 15-ounce can pumpkin

1 teaspoon vanilla

½ teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

3 eggs

1  8-ounce carton dairy sour cream

1 tablespoon granulated sugar

Pecan halves (optional)

½ cup granulated sugar

½ cup chopped pecans

Directions

1. For Pecan-Praline Pieces and Powder,* line a large baking sheet with foil; set aside. In a heavy skillet place the 1/2 cup granulated sugar. Cook over medium-high heat, shaking skillet occasionally until sugar begins to melt. Do not stir. Reduce heat to low. Stir in the chopped pecans; cook about 3 minutes more or until sugar is golden brown and pecans are toasted, stirring occasionally. Pour the mixture onto the prepared baking sheet, spreading with a wooden spoon as thin as possible. Cool. Break or chop the cooled praline into 1/4-inch pieces. Set half of it aside. For Pecan-Praline Powder, place remaining broken pieces in a blender container or food processor bowl. Cover and blend or process until ground. Store in separate containers in refrigerator or freezer up to 1 week.

2. For crust, in a medium mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the 1/4 cup brown sugar and beat until fluffy. Add the 1 cup flour. Beat on low to medium speed just until combined.

3. Pat dough onto bottom and 1-1/2 inches up the side of 9-inch springform pan. Bake in a 375 degree F oven about 10 minutes or until lightly browned. Cool crust on a wire rack while preparing filling.

4. For filling, in a large mixing bowl beat cream cheese, the 3/4 cup brown sugar, and the 2 tablespoons flour with an electric mixer on a medium to high speed until combined. Add the pumpkin, vanilla, cinnamon, ginger, and nutmeg. Beat until combined. Add eggs all at once. Beat on low speed just until combined. Stir in the coarsely broken pecan-praline pieces, reserving the powder for the topping.

5. Pour filling into the crust-lined springform pan. Place the springform pan in a shallow baking pan on the oven rack. Bake in a 375 degree F. oven for 45 to 55 minutes or until center appears nearly set when shaken.

6. In a small bowl combine sour cream and granulated sugar. Spread over top of cheesecake.

7. Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove side of the springform pan. Cool for 1 hour. Cover and chill in the refrigerator for at least 4 hours.

8. Just before serving, sprinkle the Pecan-Praline Powder over sour cream topping in center of cheesecake and garnish with pecan halves, if desired. Makes 12 to 16 servings.

*Note: Be extremely careful when working with the hot sugar mixture for the Pecan-Praline Pieces and Powder. Total attention must be given as things move quickly when the sugar reaches the proper temperature to caramelize. Store praline powder in an airtight container until serving time. If desired, the praline powder also can be used as an ice-cream topping.

Nutrition Facts

Calories479 Total Fat (g)34 Saturated Fat (g)19, Cholesterol (mg)138, Sodium (mg)254, Carbohydrate (g)39, Fiber (g)2, Protein (g)8, Vitamin A (DV%)119, Vitamin C (DV%)3, Calcium (DV%)8, Iron (DV%)15, Percent Daily Values are based on a 2,000 calorie diet

copyright BetterHomesandGardens 2009 Meredith Corp.,LLC all rights reserved

More Caramel and Apples

While I've still got Caramel Apples on my mind (re: my post on Faux Caramel Apples was to prevent me from eating sweets!) I had to have this Caramel Apple Cheesecake. I know, my resolve to watch my sugar intake just totally disappeared. I only had one slice and that's it, I promise. Mr. Glen Oaks wouldn't bake this unless I promised. But all of you don't have to suffer, here's the recipe in all it's glory. I,m going for a walk (ugh).

Caramel Apple Cheesecake             

Ingredients

1-½ cups graham cracker crumbs

2 tablespoons sugar

¼ cup butter, melted

2 - 8-ounce packages cream cheese, softened

1 cup sugar

¼ teaspoon ground cinnamon

½ teaspoon apple-pie spice

1 16-ounce can or jar (1-2/3 cups) applesauce

2 tablespoons lemon juice

5 eggs

½ cup whipping cream

½ cup sugar

1 tablespoon butter

1/3 cup coarsely chopped pecans

Directions

1. For crust, combine crumbs and 2 tablespoons sugar. Stir in butter, toss gently. Press onto bottom and 1 inch up sides of a 9-inch springform pan. Bake in 375 degree F oven about 10 minutes or until edges begin to brown. Cool slightly on a wire rack.

2. Meanwhile, for filling, combine cream cheese, 1 cup sugar, cinnamon, and apple-pie spice. Beat until fluffy. Beat in applesauce and lemon juice. Beat in eggs until combined.

3. Pour filling into crust-lined pan. Bake on a shallow baking pan in a 375 degree F oven 40 to 45 minutes or until center is nearly set. Cool on a wire rack 15 minutes. Loosen sides of pan. Cool 30 minutes more; remove sides. Cool completely.

Chill at least 4 or up to 24 hours.

4. For sauce, in a small heavy saucepan melt 1/2 cup sugar over medium-high heat until sugar begins to melt, shaking pan often. (Do not stir.) Reduce heat; cook about 5 miutes more or until sugar is melted and golden. Stir as necessary after sugar begins to melt (only when mixture bubbles). Remove from heat. Carefully pour in 1/2 cup whipping cream. Add 1 tablespoon butter. Return to heat; cook and stir for 1 to 2 minutes more or until smooth. Stir in 1/3 cup coarsely chopped pecans. Cool. Cover and chill up to 24 hours. To serve, cut cheesecake into wedges; top with sauce. Makes 12 to 16 servings.

nutrition facts

Calories443 Total Fat (g)27 Saturated Fat (g)15, Cholesterol (mg)157, Sodium (mg)251, Carbohydrate (g)46, Fiber (g)1, Protein (g)7, Vitamin A (DV%)29, Calcium (DV%)5, Iron (DV%)10, Percent Daily Values are based on a 2,000 calorie diet Carbohydrate (g)46, Fiber (g)1, Protein (g)7, Vitamin A (DV%)29,Calcium (DV%)5, Iron (DV%)10, Percent Daily Values are based on a 2,000 calorie diet 
BetterHomesandGardens copyright 2011MeredithCorp.,All Rights Reserved