Pumpkin Cheesecake with Praline sauce!

More Yummy Goodness from Christina's Kitchen...

A delish recipe for the Fall/Winter Season

You will need one ready made graham crust, maybe two because this make recipe makes lots of filling.

Pumpkin Filling

• 2 packages cream cheese
• 1 cup sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1 can pumpkin filling (15-ounce)
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. ginger

Praline Topping

• 3/4 cup chopped pecans
• 1/2 cup brown sugar
• 1/2 - 3/4 cup heavy cream
• 1 tbsp. butter
• 1 tsp. vanilla extract
• dash salt

Preheat oven to 350 degrees.

Filling:
Beat cream cheese until fluffy. (Do not overbeat) Add sugar and beat for another minute until smooth. Add eggs one at a time, beating for 20 seconds afer each addition. Add vanilla, pumpkin and spices and mix for about 30 seconds. Pour filling over crust. Bake about 1 hour, until the filling is set and golden on top. Cool cheesecake completely.

Topping:
Stir together brown sugar, cream and butter in a saucepan over medium heat. Boil for 1 1/2 minutes. ( A gentle boil) Remove pan from heat and stir in vanilla, salt and pecans. Cool topping at least 20 minutes before pouring over the cheesecake. Serve immediately or chill until ready to serve.

Enjoy! xo