Pumpkin Butter And Praline Creole Cheesecake

 

The flavors of pumpkin and pralines are as indigenous to Louisiana as gumbo is to Bayou Country. This is a simple recipe flavored with praline liqueur and pumpkin butter, both found in your local specialty food store. However, you may wish to substitute a shot of bourbon and a cup of candied yams or pumpkin pie filling.

Ingredients for Crust:

1½ cups graham cracker crumbs
¼ cup sugar

4 tbsps melted butter

Method for Crust:

In a medium mixing bowl, combine cracker crumbs and sugar. Drizzle melted butter into the mixture to moisten. Using your fingertips, press the graham cracker mixture into the bottom of a 10-inch round springform pan. Place the pan in the refrigerator for 15 minutes or until crust is firm to the touch.

Ingredients for Cheesecake:

1 cup canned pumpkin butter

1-ounce praline liqueur

1½ pounds cream cheese softened

¼ cup heavy whipping cream

4 medium eggs

1 cup sugar

1 tbsp vanilla extract

½ cup pecans, chopped

Method for Cheesecake:

Preheat oven to 300°F. In a large mixing bowl, combine softened cream cheese and heavy whipping cream. Blend well, removing all lumps from cream cheese. This can be done in a blender or with a hand-held mixer. Add eggs, one at a time, whipping completely before the next one is added. Continue until all are incorporated. Add sugar and pumpkin while continuing to whip. Add praline liqueur and vanilla, blending well after each addition. Fold in chopped pecans. Remove crust from refrigerator and fill with batter. Rotate pan until batter mixture flattens out. Place in oven and bake approximately 1 hour or until firm to the touch. NOTE: This cake may be topped with a sour cream topping made by combining one pound of sour cream, 4 tbsps of sugar and ½ tsp vanilla. Blend all ingredients together until creamy. Add to the top of the slightly cooled cheesecake and place in a preheated, 400°F oven for 5 minutes.

Recipe courtesy Chef John Folse and WAFB’s Stirrin’ It Up. Find more recipes on WAFB.com