Speaking of Pumpkin...

  Pumpkin Cheesecake to be exact! I made this incredible dessert a couple weeks ago for a girl's night. Pumpkin cheesecake is my all-time favorite pumpkin dessert, and a dessert I've been trying to perfect for some time. I think I've finally done it. The results I had this time were phenomenal (if I do say so myself!) Here's my recipe:

Pumpkin Cheesecake Topped with Pralines and Chocolate Chips

1 lb. cream cheese, at room temperature

3/4 c. brown sugar

3 large eggs

1 cup pumpkin puree

1 tsp. vanilla

1 tsp. cinnamon

1/8 tsp. cloves

1/8 tsp. ginger

dash allspice

1/8 tsp. salt

1/2 c. whipping cream, whipped to soft peaks

single pie-crust

softened butter for pan

  Place chunks of prepared pie crust in portions throughout a 9" spring-form pan. Press the crust into an even layer, on the bottom and halfway up the sides of the pan. Bake at 350 degrees about 12 minutes; remove from oven and allow to cool (after removing the crust from the oven, fill an oven-proof dish halfway with water and place it on the lower rack of the oven off to one corner). Once cooled, use a pastry brush to brush butter from the top of the crust to the rim of the pan (this will prevent the cheesecake from sticking to the pan).

  In a large bowl, with mixer on medium speed, beat cream cheese and sugar just until smooth. Beat in eggs one at a time, mixing between each addition. Beat in vanilla and salt until creamy. Add pumpkin and spices, beat 30 seconds; fold in whipped cream. Pour batter into prepared pan and bake 20 minutes. Remove cheesecake from oven and allow to rest 3 minutes (do NOT skip this step). Return to oven; bake 10 minutes longer. Turn oven off, leaving cheesecake inside for 1 hour. Remove cheesecake from oven and allow to sit on the counter until cooled; refrigerate over-night. 

  Run a knife around the edge of the pan to loosen cake from sides. Remove cheesecake from pan and top with pralines and mini chocolate chips.

 

Pralines:

Make a half batch of Pecan Pralines by using this recipe from Paula Deen. Make sure to use chopped pecans in place of the pecan halves and spread the mixture on a silpat-lined baking sheet to bake.

 

Because I took this to an event, I did not get a photo of an individual slice.