
Pumpkin Cheesecake with Maple Salted Caramel and Pecan Praline
Yield: One 9″ cheesecake
Ingredients Needed
Maple Salted Caramel
• 2 heaped tbsp Dairy Dairy Full Cream Powdered Milk + ½ cup Water (mixed)
• ¼ cup Maple Syrup
• 2 tbsp Brown Sugar
• 2 tbsp Butter
• ½ tsp coarse Sea Salt
Pecan Praline Crumble
• ½ cup Toasted Pecans
• ½ cup White Sugar
• 2 tbsp Butter
• ¼ cup Brown Sugar
• 3 heaped tbsp Dairy Dairy Full Cream Powdered Milk + 1 cup Water (mixed)
• 1 tsp Vanilla Extract
• 1 tsp Pumpkin Spice*
Pumpkin Cheesecake
• 1 ½ cups Graham Crackers (crushed and mixed with 4 tbsp melted butter)
• 3 8oz packages Cream Cheese (softened)
• ¾ cup White Sugar
• ¼ cup Brown Sugar
• 1 tsp Vanilla Extract
• 3 large Eggs (room temperature)
• 1 ¾ cups Pumpkin (cooked and puréed)
• 2 tsp Danielle’s Homemade Pumpkin Pie Spice*
• 1 heaped tbsp Dairy Dairy Full Cream Powdered Milk + ¼ cup Water (mixed)
• 2 tbsp All-Purpose Flour
• 1 tsp Lemon Zest
Method
Maple Salted Caramel
Bring all ingredients together in a pot until bubbling and light brown in colour – whisking constantly. Remove from heat, allow to cool and set aside.
Pecan Praline Crumble
• Line a baking sheet with aluminium foil.
• In large saucepan over medium heat, combine pecans, white sugar, butter, brown sugar, Dairy Dairy Full Cream Powdered Milk and vanilla extract. Heat to between 235º and 240º F, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Spread onto prepared baking sheet. Let cool completely.
Pumpkin Cheesecake
- Preheat oven to 325º F.
- Press graham cracker crumbs combined with butter, firmly into bottom and up sides of a round 9” springform pan.
- Bake for 15 minutes, remove from oven and allow to cool.
- In a large bowl, combine cream cheese, white sugar, brown sugar and vanilla extract. Beat until smooth.
- Blend in eggs, one at a time.
- Add pumpkin purée, pumpkin pie spice, Dairy Dairy Full Cream Powdered Milk, flour and lemon zest to the batter and stir gently until well blended. Pour over pre-baked crust and bake in preheated oven for 55-65 minutes in a water bath or until centre is almost set. Allow to cool, then refrigerate for at least 4 hours or overnight.
- Cover with pecan praline crumble and maple salted caramel.
*Pumpkin pie spice: cinnamon, nutmeg, ginger, clove, allspice – 3:2:2:1:1 ratio.