Pumpkin Cheesecake with Praline Sauce
from "Pillsbury - The Complete Book of Baking"
CRUST
1 cup graham cracker crumbs (about 16 sqs.)
1/4 cup chopped pecans
1/4 cup butter, melted
FILLING
4 (8 oz) pkg cream cheese, softened
1 cup firmly packed brown sugar
2/3 cup sugar
5 eggs
1/4 cup flour
2 tsp pumpkin pie spice
2 Tbl brandy, optional
1 (16 oz) can (2 cups) pumpkin
PRALINE SAUCE
1/2 cup firmly packed brown sugar
1/4 cup water
1/4 cut butter (do not substitute margarine)
1 egg, beaten
1/4 cup chopped pecans
1/2 tsp vanilla
GARNISH
pecan halves, if desired
Heat oven to 350F. In small bowl, combine crust ingredients; press firmly in bottom of ungreased 9" springform pan.
In large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually beat in 1 cup brown sugar and 2/3 cup sugar until smooth. At low speed, add 5 eggs one at a time, beating just until blended.
In small bowl, combine flour, pumpkin pie spice, brandy, and pumpkin; mix well. Gradually add to cream cheese mixture; beat until smooth. Pour into crust-lined pan. Bake at 350 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. Garnish with pecan halves, if desired. Cover and refrigerate 4 hours or 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.
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