3/4 cup Honey Maid Graham Crumbs
1/2 cup finely chopped pecans
3/4 cup packed brown sugar, divided
3/4 cup granulated sugar, divided 1/4 cup butter, melted
1-1/2 cups canned pumpkin
1-1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 Tbsp. cornstarch
1/2 cup granulated sugar
2 Tbsp. water
1/2 cup chopped pecans
1/2 cup thawed Cool Whip Whipped Topping
MIX graham crumbs, nuts, 1/4 cup each brown and granulated sugar, and butter; press onto bottom of 9-inch springform pan. Refrigerate 1 hour.
HEAT oven to 350ºF. Whisk pumpkin, remaining brown sugar, eggs and spices until well blended. Beat cream cheese, remaining granulated sugar and cornstarch in large bowl with mixer until well blended. Add pumpkin mixture; mix just until blended. Pour over crust.
BAKE 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Meanwhile, prepare Praline.
BRING sugar and water to boil in small saucepan on medium-high heat, stirring constantly. Continue boiling, without stirring, 5 to 7 min. or until syrup is thickened and golden brown. Remove from heat. Stir in nuts. Spread onto parchment-covered baking sheet. Cool. Break into bite-size pieces.
TOP Cheesecake with Cool Whip and Praline just before serving.
Go ahead and pile on the whipped cream, it’s a perfect addition! delish!
and no this is not a sponsored post, so stop looking for the diclosure! Just wanted to share a yummy dessert we had with ya! lol