Courtesy of our friends at Disney Cruise Line, enjoy this amazing recipe! The recipe for the Pumpkin Cheesecake includes the secret ingredient, praline paste. If you cannot find praline paste in your local store you can substitute with Nutella.
Ingredients:
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 5 tablespoons melted butter
Pumpkin Praline Base
- 1 cup pumpkin puree
- 3 tablespoons praline paste
- 1/4 cup plus 2 tablespoons sugar
- 2 eggs beaten
- 1 egg yolk
- 1/2 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
Cheesecake
- 4 (8 oz) packages cream cheese softened
- 1 1/3 cups sugar
- 4 eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions:
Graham Cracker Crust
- Preheat oven to 350°F
- Combine graham cracker crumbs, sugar, and butter in a medium bowl; mix until crumbs are moist.
- Press crumbs into the bottom of a 9-inch springform pan. Bake 8 minutes. Set aside to cool.
- Reduce oven temperature to 325°F.
Pumpkin Praline Base
- Combine pumpkin puree, praline past, and sugar and stir to form paste. Whisk in eggs, egg yolk, cream, cinnamon, and salt until well combined.
- Pour mixture in prepared crust and bake for 25 minutes.
Cheesecake
- Combine cream cheese and sugar; beat on medium0high speed until well combined and smooth, about 4 minutes. Scrape sides of bowl.
- Add eggs one at a time, mixing until each is fully incorporated before adding the next egg.
- Add cream and vanilla extract, and beat until batter is smooth. Pour batter atop pumpkin layer.
- Bake for approximately 1 1/2 hours, or until cheesecake is set and no longer moves when pan is gently shaken.
- Cool for at least 2 hours before serving.
Onboard, the Pumpkin Cheesecake will be served with a raspberry atop brushed raspberry sauce, fresh cream, and chocolate garnish!
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See the original recipe post by clicking here.