Ingredients
- 6 eggs
- 1 whipped cream
- 900 ml cream cheese softened
- 375 gr pumpkin puree
- 300 gr sugar
- 160 gr vanilla wafer crumbs
- 85 gr melted butter
- 80 ml whipping cream
- 80 gr graham cracker crumbs
- 75 gr brown sugar firmly packed
- 65 gr pecans (roasted)
- 60 gr walnuts (ground)
- 40 gr flour
- 5 gr cinnamon
- 2 gr nutmeg
- 1 gr allspice (ground)
Prepare 23 cm springform pan (butter sides and bottom). Combine graham or vanill a wafer crumbs, walnuts, melted butter and press up sides and on bottom of pan . Chill. In large bowl, beat cream cheese until light. Gradually add sugar, fl our and spices. Beat in eggs, 1 at a time, blending well. Add pumpkin puree an d blend well. Pour batter into chilled pan and bake in center of oven at 160ºC for 90 minutes. Turn off heat and let cake stand for 30 min. with door open. Cool on rack and then chill for 2 hours and top with praline. S nutty Praline Topping: In a small saucepan, combine sugar and cream. Over medi um heat, cook and stir until sugar dissolves. Simmer 5 minutes or until thick ened. Remove from heat; stir in nuts. Keep stirring until praline becomes a b it stiff -then pour onto chilled cheesecake. erve with whipped cream.
