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Praline Pumpkin Pecan Cheesecake

What you need: 

1 can cooked pumpkin
2 -8 oz containers of faux cream cheese- I use Tofutti with the yellow lid
3/4 cup sugar
3 heaping tablespoons powdered egg replacer (or try arrowroot powder?)
1 tablespoon pumpkin pie spice
1 teaspoon vanilla
3/4 cup finely chopped pecans, divided
1/2 cup maple syrup
prepared 9" graham cracker crust or homemade

What you do: 

This is easier that you would think.
Preheat oven to 400.
Get out a large bowl and dump everything in except 1/2 of the nuts and the maple syrup.
Mix well.
Pour onto the crust.
Bake at 400 for 12 minutes.
Remove from the oven and reduce heat to 350.
Mix the syrup with the rest of the pecans and brush over the top of the cheesecake. You can make it thicker in the middle and spread outward to use it all up.
Bake for another 30 to 45 minutes.
The outer edges should swell slightly and deepen in color.
Let cool in the oven for 30 minutes before removing.

Preparation Time: 
15-20 min
Cooking Time: 
Recipe Category: 


I'm trying this with a gingersnap crust and substituting black walnuts for pecans--baking it in a springform pan--I'll let you know how it goes.



15 oz.....


This sounds great, but what size can of pumpkin is used for this?

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