Using pecans for Fall desserts

October 31, 2012

Pumpkin Praline Cheesecake

Pumpkin Praline Cheesecake is a great dessert for fall allowing you to use pecans that are in season. The Texas State Technical College Culinary Institute served this dish last week at the TSTC Board of Regents meeting in Sweetwater.

Ingredients:
Crust –
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
1/3 cup melted butter
Pralines –
1 ½ cups chopped pecans
½ cup packed brown sugar
2 tablespoons water
Cheesecake –
1 pkg. (8 oz.) cream cheese, softened
½ cup packed brown sugar
½ cup cornstarch
1 teaspoon ground cinnamon
2 large eggs
1 can. (30 oz.) LIBBY’S Easy Pumpkin Pie Mix

Directions:
PREHEAT oven to 350 degrees.
Crust –
Combine graham cracker crumbs and granulated sugar in large bowl. Stir in butter. Press onto bottom and 1 inch up side of 9-inch springform pan.
Pralines -
Combine nuts, brown sugar and water in same bowl. Reserve ¾ cup praline mixture for topping. Sprinkle remaining praline mixture over crumbs in pan.
Bake for 8 minutes or until lightly browned. Cool on wire rack for 10 minutes.
For Cheesecake –
Beat cream cheese, brown sugar, cornstarch and cinnamon in same bowl. Beat in eggs. Beat in pumpkin pie mix. Spoon over nuts and crust.
Bake for 50 to 60 minutes or until edge is set but center still moves slightly. Sprinkle with reserved praline mixture.
Bake for an additional 10 to 15 minutes or until center is set. Run knife around edge of cheesecake. Cool in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
Serves 16.

Texas State Technical College (TSTC) West Texas is currently accepting applications for the TSTC Culinary Institute. Please call Georgan Hausenfluke at 325-734-3608 today.

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