Pumpkin Praline Cheesecake

Pumpkin Praline Cheesecake

very slightly adapted from Nestle


Crust:


1 sleeve graham crackers

1/4 c. sugar

1/3 c. melted butter


Praline:


2 c. pecans, chopped

1/2 c. packed brown sugar

2 T. water


Cheesecake:


1 (8oz) package cream cheese

1/2 c. packed brown sugar

1/2 c. cornstarch

1 t. cinnamon

2 eggs

1 (30 oz) can Pumpkin Pie Mix


For Crust:


Run the graham crackers through a food processor to create crumbs (alternately place in a bag and roll with a rolling pin).  Combine in a bowl with the sugar.  Stir in the butter and press onto the bottom and 1" up the sides of a 9" springform pan.


For Praline:


Combine nuts, sugar and water in a bowl.  Reserve 3/4 cup and sprinkle the remaining mixture over the graham cracker crust.  Place in preheated 350* oven and bake for 8-10 minutes, until lightly browned.  Remove to wire rack and allow to cool for at least 10 minutes.


For Cheesecake:


In large bowl of stand mixer, fitted with paddle attachment, cream the cream cheese, sugar, cornstarch and cinnamon.  Beat in the eggs and the pumpkin pie mix.  Pour into the springform pan over the crust.


Bake for an hour, until sides are set but center still moves slightly.  Remove from oven and sprinkle with reserved praline mixture.  Return to oven and bake for another 15-20 minutes, until golden brown and completely set.