Praline Pumpkin Cheesecake & Cajeta Sauce, Renegade Canteen
12 servings
- 1 1/2 cups Gingersnap Cookies; ground fine
- 3/4 cups Hazelnuts; ground
- 3 tbsp. Brown Sugar
- 6 tbsp. Unsalted Butter; melted and cooled
- 1 1/2 lb. Cream Cheese; room temperature
- 1 cup Brown Sugar; firmly packed
- 1 1/2 cans Pumpkin
- 1/2 cup Heavy Whipping Cream
- 1/3 cup Pure Maple Syrup
- 1 tbsp. Vanilla Extract
- 3/4 tsp. Ground Cinnamon
- 1/4 tsp. Ground Allspice
- 4 Eggs
- 1 1/4 cups Sugar
- 6 tbsp. Water
- 1 cup Hazelnuts; toasted & coarsely chopped
Directions:
1. To prepare the crust, preheat the oven to 350ºF. Mix the first 3 ingredients in a medium bowl. Add the butter and stir until well combined. Press the crumb mixture onto the bottom and 2” up the side of a 9” diameter spring form pan with 2 ¼” high sides. Bake 8 minutes. Cool. Maintain the oven temperature.
2. Using an electric mixer, beat the cream cheese and brown sugar until fluffy. Add whipping cream, maple syrup, vanilla extract, cinnamon and allspice and beat until smooth. Add the eggs one at a time, beating until just combined.
3. Pour the batter into the prepared crust. Bake until the cheesecake is puffed and center is set, approximately 1½hours (cheesecake will rise above the sides slightly). Transfer to a rack and cool for 30 minutes. Run a small sharp knife around the perimeter of the pan to loosen the cheesecake. Cool completely at room temperature, cover and refrigerate overnight.
4. For the praline, line a small cookie sheet with foil. Butter the foil. Stir the sugar and water in a heavy, medium-size saucepan over low until the sugar dissolves completely. Increase the heat and boil without stirring until syrup turns deep golden brown, brushing the sides of the pan with a wet pastry brush and swirling occasionally. Stir in the chopped hazelnuts. Immediately pour the praline onto the prepared cookie sheet, spreading with the back of a spoon to a thickness of about ¼”. Cool completely. Break into 2” jagged pieces. Refrigerate in airtight container.
