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HONEY MAID Pumpkin Praline Cheesecake

Prep time

15 min

Total time

7 hr 5 min

Servings

Makes 16 servings, 1 piece (111 g) each.

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    Ingredients
      Cheesecake
    • 3/4 cup Honey Maid Crumbs
    • 1/2 cup finely chopped pecans
    • 3/4 cup packed brown sugar, divided
    • 3/4 cup granulated sugar, divided
    • 1/4 cup butter, melted
    • 1-1/2 cups canned pumpkin
    • 3 eggs
    • 1-1/2 tsp. ground cinnamon
    • 1/2 tsp. ground nutmeg
    • 1/2 tsp. ground ginger
    • 3 pkg. (250 g each) brick cream cheese, softened
    • 1 Tbsp. corn starch
      • Praline
    • 1/2 cup granulated sugar
    • 2 Tbsp. water
    • 1/2 cup chopped pecans
    • 1/2 cup thawed frozen whipped topping
Preparation
  • Cheesecake:  Mix crumbs, nuts, 1/4 cup each brown and granulated sugar, and butter; press onto bottom of 9-inch springform pan. Refrigerate 1 hour.
  • Heat  oven to 350ºF. Whisk pumpkin, remaining brown sugar, eggs and spices until well blended. Beat cream cheese, remaining granulated sugar and cornstarch in large bowl with mixer until well blended. Add pumpkin mixture; mix just until blended. Pour over crust.
  • Bake  45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Meanwhile, prepare Praline.
  • Praline:  Bring sugar and water to boil in small saucepan on medium-high heat, stirring constantly. Continue boiling, without stirring, 5 to 7 min. or until syrup is thickened and golden brown. Remove from heat. Stir in nuts. Spread onto parchment-covered baking sheet. Cool. Break into bite-size pieces.
  • Top  Cheesecake with whipped topping and Praline just before serving.

Recipe Tips

How to Soften Cream CheesePlace completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 to 45 sec. or just until cream cheese is softened.

Size-WiseEnjoy a serving of this rich and indulgent cheesecake on special occasions.

Variation Prepare using brick light cream cheese and light whipped topping.

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Nutrition Information

Nutrition per serving

  • Calories

    370

  • Fat

    24g

  • Saturated

    12g

  • Cholesterol

    100mg

  • Sodium

    270mg

  • Carbohydrate

    35g

  • Fibre

    2g

  • Sugars

    30g

  • Protein

    6g

  • Vitamin A

    50%DV

  • Vitamin C

    2%DV

  • Calcium

    8%DV

  • Iron

    6%DV

This recipe features:

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