INGREDIENTS
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup melted butter
Pralines:
1 1/2 cups chopped pecans
1/2 cup packed brown sugar
2 Tablespoons water
Cheesecake Filling:
1 pkg. (8 oz.) cream cheese, softened
1/2 cup packed brown sugar
1/2 cup cornstarch
1 teaspoon ground cinnamon
2 large eggs
1 can (30 oz.) Pumpkin Pie Filling (not plain canned pumpkin)
Directions for the Pumpkin Praline Cheesecake
1. Preheat oven to 350 degrees F.
2. 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.
3. Combine nuts, brown sugar and water in bowl. Reserve 3/4 cup praline mixture for topping. Sprinkle remaining praline mixture over crumbs in pan.
4. Bake for 8 minutes or until lightly browned. Cool on wire rack for 10 minutes.
5. Beat cream cheese, brown sugar, cornstarch and cinnamon in medium bowl. Beat in eggs. Beat in pumpkin pie mix. Spoon over nuts and crust.
6. Bake for 50 to 60 minutes or until edge is set but center still moves slightly. Sprinkle with reserved praline mixture.
7. 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.
8. Refrigerate for several hours or overnight. Remove side of springform pan.
