Snapguide

How to make remarkable pumpkin praline cheesecake

Perfect for fall holidays or gatherings. Everybody loves pumpkin, eh?

8
STEPS
INGREDIENTS

So, thanksgiving is coming up, especially if your Canadian, and everybody has to have their pumpkin pie. Well, here's a delicious alternative to plain ol pie.

Get a good album playing.

Get a good album playing.

Ground up your Gingersnaps...

Ground up your Gingersnaps...

Melt butter

Melt butter

Add in cookie crumbs and stir together.

Add in cookie crumbs and stir together.

Press into your springform pan

Press into your springform pan

Put the crust in freezer until you're ready to use it.

Mix cream cheese, sour cream, and sugar. Also beat in eggs one at a time.

Mix cream cheese, sour cream, and sugar. Also beat in eggs one at a time.

Toast up your pecans

Toast up your pecans

Get choppin'

Get choppin'

Mix pecans and in with the flour

Mix pecans and in with the flour

And add in your spices.

And add in your spices.

Now is a good time to add the pumpkin

Now is a good time to add the pumpkin

And the dry mix and fold it all in.

And the dry mix and fold it all in.

It'll become a lovely color

It'll become a lovely color

Take the crust out of the freezer

Take the crust out of the freezer

Pour over crust

Pour over crust

Put it in the oven at 180 C (350 F, fir you amuricans) for 65-75 minutes.

Put it in the oven at 180 C (350 F, fir you amuricans) for 65-75 minutes.

BAM! Too bad you can't smell this.

BAM! Too bad you can't smell this.

Some good decorating items are cinnamon, extra pecans and, of course, whipped cream. The flavours blend very well together. Hope you enjoy your cake! =)

  • 5.0 Packages of cream cheese
  • 1.0c Sour cream
  • 6.0 Eggs
  • 1.0c Pecans, toasted and chopped
  • 0.0c Flour
  • 2.0tsp Cinnamon
  • 0.0tsp Ground cloves
  • 0.0tsp Ground ginger
  • 0.0tsp Ground nutmeg
  • 1.0c Pumpkin purée (not pie filling)
  • Crust:
  • 2.0c Gingersnap cookie crumbs
  • 0.0c Butter, melted