Caramel Pumpkin Praline Cheesecake

 
Fall Caramel Pumpkin Praline Cheesecake is perfect for Halloween, Thanksgiving, Christmas or any fall gathering.

• Servings: 12

Ingredients:

	Crust:
1 cup	Pecan Sandies Cookies
¼ cup	Melted Butter
3 Tbsp	Sugar
1 Cup	Pecan Pralines
	Filling:
24 oz pkgs	Cream Cheese, softened to room temperature
¾ cup	Sugar
¾ cup	Packed Brown Sugar
15 oz	Canned Pumpkin
¼ cup	Heavy Whipping Cream
1 tsp	Ground Cinnamon
1 tsp	Ground Cloves
1½ tsp	Rum Extract
5	Large Eggs, beaten
	Topping:
2 Tbsp	Sweetened Whipped Cream Per Slice of Cheesecake
3	Pecan Pralines, for garnish per slice of cheesecake
1½ tsp	Caramel Ice Cream Topping

Directions:

In a food processor, process cookies to fine crumbs, then add butter and sugar. Press in the bottom and up the sides, just a little, of a springform pan. Chop in one cup of pecan pralines in half, then scatter evenly over crust. Bake in a 325 degree oven for 15 minutes. While crust is cooling, beat softened cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon, cloves and rum extract until well blended. Add eggs, then beat on low speed until well blended, then pour over crust. Place in a larger baking pan with 1 inch of hot water. Bake in a 325 degree oven for 1 1/2 hours, or until set in the middle. Cool on a wire rack for 10 minutes, then run a knife around the edges to loosen.

Refrigerate for at least one hour before cutting. When ready to serve, top with 2 tablespoons whipped cream, 3 pecan pralines, then drizzle the caramel topping over top.

Helpful Tips:

It is a good idea to wrap the bottom of the springform pan with a couple pieces of foil to make sure water doesn't seep into the cheesecake.

Source: auntiejane1146