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.

 

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