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Pumpkin Cheesecake with Praline Sauce


2 cups crushed ginger snaps
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 cup melted butter

Mix all together. Press into bottom of buttered springform pan, 3/4-inch up sides. Chill.


3 8-ounce packages cream cheese
3/4 cup sugar
5 eggs
1/4 cup whipping cream
1 pound plain, canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg

Cream first three ingredients. Add eggs, one at a time, beating well after each addition. Add remaining ingredients, beat 3-5 minutes, scraping bowl. Pour into chilled crust. Place on edged baking sheet. Bake at 350 degrees for 1 1/2 to 1 3/4 hours. Cool, cover and refrigerate for at least 6 hours.

Serve with praline sauce, if desired.

Praline Sauce

1 1/2 cups brown sugar
2/3 cup light corn syrup
4 tablespoons butter
5.3 ounces evaporated milk
crushed pecans

Mix first three ingredients, bring to a boil, add milk and simmer until thickened. Add crushed pecans.