HnkyTnkGrl85
11-13-2006, 06:20 PM
The other thread on holiday recipes gave me an idea...How about a holiday dessert recipe swap? Everyone can post their favorite holiday dessert here.
Here's my favorite...I made it last year and had to make more because everyone loved it!
Pumpkin Cheesecake with Praline Sauce
Ingredients:
Crust:
1 Tablespoon butter or margarine, softened
1 1/4 cups finely chopped pecans
1/4 cup fine dry bread crumbs
2 tablespoons sugar
2 tablespoons butter or margarine, melted
Filling:
4 (8 oz.) pkg. cream cheese, softened
1 cup firmly packed brown sugar
2/3 cup sugar
5 eggs
1/4 cup all purpose floor
2 teaspoons pumpkin pie spice
1 (16 oz.) can (2 cups) pumpkin
Praline Sauce:
1/2 cup firmly packed brown sugar
1/4 cup water
1/4 cup butter (do not substitute margarine)
1 egg, beaten
1/4 cup chopped pecans
1/2 teaspoon vanilla
Heat oven to 350 F. Butter 9-inch springform pan using 1 tablespoon butter. In medium bowl, combine 1 1/4 cups pecans, bread crumbs and 2 tablespoons sugar. Drizzle melted butter over pecan mixture; toss to combine. Press into bottom and up sides of buttered pan; refrigerate.
In large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually beat 1 cup brown sugar and 2/3 cup sugar until smooth. At low speed, add 5 eggs 1 at a time, beating just until blended. In small bowl, combine flour, pumpkin pie spice and pumpkin; mix well. Gradually add to cream cheese mixture; beat until smooth. Pour into crust-lined pan.
Bake at 350 F for 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Turn oven off; let cake stand in oven 30 minutes with door open at least 4 inches. Remove from oven. Run sharp knife around sides of pan. Cool to room temperature on wire rack. Cover; refrigerate overnight.
In small saucepan over medium heat, combine 1/2 cup brown sugar, water and 1/4 cup butter. Bring to a boil; boil 2 minutes. Gradually blend small amount of hot syrup into beaten egg. Return egg mixture to saucepan; cook over low heat 1 minute, stirring constantly. Remove from heat; stir in 1/4 cup pecans and vanilla. Remove sides of pan from cheesecake. Serve sauce slightly warm over wedges of cheesecake. Store in refrigerator.
Here's my favorite...I made it last year and had to make more because everyone loved it!
Pumpkin Cheesecake with Praline Sauce
Ingredients:
Crust:
1 Tablespoon butter or margarine, softened
1 1/4 cups finely chopped pecans
1/4 cup fine dry bread crumbs
2 tablespoons sugar
2 tablespoons butter or margarine, melted
Filling:
4 (8 oz.) pkg. cream cheese, softened
1 cup firmly packed brown sugar
2/3 cup sugar
5 eggs
1/4 cup all purpose floor
2 teaspoons pumpkin pie spice
1 (16 oz.) can (2 cups) pumpkin
Praline Sauce:
1/2 cup firmly packed brown sugar
1/4 cup water
1/4 cup butter (do not substitute margarine)
1 egg, beaten
1/4 cup chopped pecans
1/2 teaspoon vanilla
Heat oven to 350 F. Butter 9-inch springform pan using 1 tablespoon butter. In medium bowl, combine 1 1/4 cups pecans, bread crumbs and 2 tablespoons sugar. Drizzle melted butter over pecan mixture; toss to combine. Press into bottom and up sides of buttered pan; refrigerate.
In large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually beat 1 cup brown sugar and 2/3 cup sugar until smooth. At low speed, add 5 eggs 1 at a time, beating just until blended. In small bowl, combine flour, pumpkin pie spice and pumpkin; mix well. Gradually add to cream cheese mixture; beat until smooth. Pour into crust-lined pan.
Bake at 350 F for 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Turn oven off; let cake stand in oven 30 minutes with door open at least 4 inches. Remove from oven. Run sharp knife around sides of pan. Cool to room temperature on wire rack. Cover; refrigerate overnight.
In small saucepan over medium heat, combine 1/2 cup brown sugar, water and 1/4 cup butter. Bring to a boil; boil 2 minutes. Gradually blend small amount of hot syrup into beaten egg. Return egg mixture to saucepan; cook over low heat 1 minute, stirring constantly. Remove from heat; stir in 1/4 cup pecans and vanilla. Remove sides of pan from cheesecake. Serve sauce slightly warm over wedges of cheesecake. Store in refrigerator.