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Pumpkin Cheesecake with Pecan Praline Topping

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(103 people have added this recipe to their favorites.)

Katherine Beto, the pastry chef at Braeburn in New York City, has three rules for making the perfect cheesecake: Start with all of the ingredients at room temperature, scrape down the bowl to avoid lumps and don’t overbeat the batter. The result is a sublimely silky and light dessert that she flavors with pumpkin, cinnamon and cloves and tops with a gooey, buttery pecan praline.

Pumpkin Cheesecake with Pecan Praline Topping

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(103 people have added this recipe to their favorites.)
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Pumpkin Cheesecake with Pecan Praline Topping

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Pumpkin Cheesecake with Pecan Praline Topping

I also had to throw out one badly burned crust and cooked the second at 400 for about 6-7 min.  Additionally, if I make again, I would avoid the 500 degree temp altogether.  I cooked the cake for 12 min on 500 and 1 hr. 20 min on 225 - at that point it was well set and I worried I overcooked.  The cake with the sauce was very delicious - though the sides and top edges were a bit too dark (because of the high oven temp.). 

Posted by: juliemariepan7 on December 29, 2008

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This cheesecake is delicious and was a hit with my guests.  However, I am another of those adding her voice to the chorus of "what oven were you using to test this?" Since I took this recipe directly out of the magazine, it never occurred to me to check for reviews on the website. I could have saved one burnt crust and wouldn't have wondered why my cheesecake was done long before my oven timer was due to sound.  Despite the adventure in timing, this is an outstanding dessert and I will most definitely make it again.

Posted by: mooh on November 30, 2008

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Fantastic!  Baked at 500 for 12 minutes and then for 3 hours at 225 as directed and got the cheesecake as photographed.  Only 4 minutes was required for the crust.  Our new family favorite dessert when pumpkin is called for. 

Posted by: ppatinka on November 30, 2008

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