Using pecans for Fall desserts

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 crumbs¼ cup granulated sugar1/3 cup melted butterPralines – 1 ½ cups chopped pecans½ cup packed brown sugar2 tablespoons waterCheesecake – 1 pkg. (8 oz.) cream cheese, softened½ cup packed brown sugar½ cup cornstarch1 teaspoon ground cinnamon2 large eggs1 can. (30 oz.) LIBBY’S Easy Pumpkin Pie MixDirections: 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.