NEW YORK CHEESECAKE RECIPE
The holidays are here! With Thanksgiving less than 2 weeks away and Christmas beckoning at the door, it is time to formulate a game plan for holiday meals and baking.
If you are feeling pie challenged but want to serve an over-the-top dessert, have no fear, your slow cooker is here. Praline Pumpkin Cheesecake is the answer to decadent dessert planning this season. No need to take up precious oven space when you can place a delicious dessert in the slow cooker and move on to other holiday tasks.
Slow cookers are perfect for baking cheesecakes as the baking environment is moist and controlled.
Here are a few tips to make your perfect pumpkin dessert the talk of the table:
Use a 7-inch springform pan or an 81/2 -by-41/2 -inch loaf pan. Round springform pans fit in large round or oval slow cookers, while loaf pans fit in large, oval slow cookers.
Shape a piece of aluminum foil measuring about 18 to 24 inches into a long ring. Place the foil ring on the bottom of the slow cooker. Place the filled cake pan on the foil ring; do not add water. Bake the cheesecake in the slow cooker with the lid on.
Dont lift the lid while the cheesecake is baking. Check the progress at 21/2 hours, if not done replace lid quickly and continue cooking for 30 additional minutes.
When the cheesecake has finished baking, unplug the slow cooker and let the cheesecake cool inside the slow cooker with the lid on for an hour. Then carefully remove and refrigerate for 4 hours or overnight before topping with the praline topping.
You will soon find baking cheesecakes in your slow cooker are easy, peasy. These are the perfect size for holiday gift giving too!
Gather your ingredients and don your apron. Ready, set, go!
Praline Pumpkin Cheesecake
Slow Cooker Size: 5 quarts or larger
Crust:
Nonstick cooking spray
1/2 cup graham cracker crumbs
1 tablespoon unsalted butter, melted
2 tablespoons granulated sugar
Filling:
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
3/4 cup pumpkin puree
2 large eggs, at room temperature
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons heavy cream
Praline Topping:
1 tablespoon unsalted butter
1/4 cup packed brown sugar
2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
1/3 cup chopped pecans, toasted
Preheat oven to 375 degrees. Spray the bottom of 7-inch springform pan or 81/2 -inch x 41/2 -inch loaf pan with nonstick spray. Crumble a sheet of aluminum foil, about 24 inches long, into a thin strip, then form into a 7-inch ring. Place aluminum foil ring in the bottom of a large slow cooker.
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar and stir to blend. Press the crumb mixture into the prepared pan, pressing it evenly over the bottom and about 1/2-inch up the sides. Bake in the oven for 5 to 7 minutes or until the crust is set. Let cool on a wire rack.
Make the filling: In a large bowl using a hand mixer, beat together the cream cheese, sugar and brown sugar on medium-high speed until light and fluffy. Beat in the pumpkin. Add the eggs one at a time, beating well after each addition. Beat in the flour, cinnamon and heavy cream. Pour the filling over the cooled crust.
Place the springform pan or loaf pan on the aluminum foil ring in the slow cooker. Cover the slow cooker and bake on High for 21/2 to 3 hours or until set. Unplug slow cooker; do not remove cheesecake. Allow the cheesecake to stand in the covered slow cooker for 1 to 2 hours, then remove the cheesecake from the slow cooker and let cool completely on a wire rack.
Refrigerate cheesecake for at least 4 hours or overnight.
Make the Praline Topping: Place the butter in a glass, microwave safe bowl and microwave on high (100 percent) power for 30 to 40 seconds or until melted. Stir in the brown sugar. Microwave on high for 30 seconds. Stir well. Continue to microwave 10 seconds or until the sugar is melted and mixture is bubbling and hot. Stir in the cream, blending well. Microwave on high for 10 seconds or until mixture bubbles and is hot. Stir until sauce is smooth. Stir in the vanilla and pecans. Cool topping about for 5 minutes. Spoon the warm praline topping over the cheesecake.
Makes 1 (7-inch) cheesecake.
Tips:
Leftover canned pumpkin? Refrigerate the pumpkin in a covered container for up to 1 week or freeze for up to 3 months. When ready to use, thaw the pumpkin overnight in the refrigerator, then stir well and use for another recipe.
Cheesecakes should be stored in the refrigerator until serving time and should not be allowed to sit at out at room temperature for longer than 2 hours.
Toasting pecans intensifies the flavor. To toast the pecans, spread in a single layer on a baking sheet. Bake at 350 degrees for 5 to 7 minutes or until lightly toasted.
Recipe credit: Slow Cooker Desserts, Oh So Easy, Oh So Delicious, by Roxanne Wyss and Kathy Moore (St. Martins Press, 2015)
[Photo: Submitted separately. Photo by Jennifer Davick. Photo supplied courtesy of St. Martins Press, 2015. Designed by Jennifer Davick/Bookmark Design and Media Inc.
Possible caption for photo 1: No holiday would be complete without a pumpkin dessert. Praline Pumpkin Cheesecake bakes in your slow cooker.]
Source: http://www.kansascity.com/living/liv-columns-blogs/chow-town/article114176748.html
