Fire in the Hole

You know that awkward moment when you’re making your boyfriend a cheesecake and your oven catches on fire?  No?

Let’s just tell this story backwards: the cheesecake is fine.  It’s like the honey badger of cakes.  Surrounded by fire?  Pumpkin cheesecake don’t care, pumpkin cheesecake don’t give a shit!

We were watching Evil Dead in preparation to see the corresponding musical, and at about the same scene where the fog starts to creep through the forest (yes you’re right; that is about half of the movie) I started to smell something aflame.  Then the smoke started pouring out of the oven, filling my tiny kitchen with a dense fog.  I did not even have to open the oven before I saw the flames reaching up from the bottom of the oven, trying to steal my dessert!

I removed the cheesecake, mid-bake, from the oven and took the next two hours to run the self-clean operation all whilst trying to breathe and clear the air.  I then baked it a second time for what I thought was to be the remaining time, expecting disaster.

Nope.

Just creamy, delicious goodness.

Pumpkin Praline Cheesecake
Adapted from 20 Something Cupcakes

Larger-than-Life Praline Cheesecake

{via Rebecca Rather}

Ginger Crust:

• 2 cups crushed gingersnap cookies (about 40 cookies)
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup sugar
• 1 tablespoon ground cinnamon

Pumpkin Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 1/3 cups sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 (15-ounce) can pure pumpkin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger {instead of using these 3 spices, I used 1 1/2 teaspoons of pumpkin pie spice}

Praline Topping:

• 1 cup pecans {I used 1 1/2 cups}
• 1/2 cup firmly packed golden brown sugar
• 3/4 cup heavy whipping cream
• 1 tablespoon unsalted butter
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt

To make the crust: Line the bottom of a 9- or 10-inch springform pan with parchment paper and coat with cooking spray or Baker’s Joy. In a large bowl, stir together the crushed gingersnaps with the melted butter, sugar, and cinnamon. Press into the bottom of the prepared pan.

Preheat the oven to 350 degrees.

{You can also put a big pot of water on the stove to boil. You will need it boiling by the time you’re done with the filling}

To make the filling: Using a mixer fitted with a paddle attachment, beat the cream cheese in a large bowl on medium-high speed about 1 minute, until fluffy. Add the sugar and beat until smooth, about 1 minute. Add the eggs one at a time, beating on medium-high for 20 seconds after each addition. Add the vanilla, pumpkin, cinnamon, nutmeg, and ginger; beat on medium speed about 1 minute, until incorporated.

Pour the filling over the crust. Put the springform pan into a larger baking pan and set it on the center rack of the oven. Pour enough boiling water into the larger pan to reach halfway up the sides of the springform pan. Bake about 1 hour, until the filling is set and golden brown on top. Cool the cheesecake on a rack about 3o minutes, then chill for several hours or overnight. Remove the cheesecake from the springform pan and set it on a serving plate.

To make the praline topping: Preheat the oven to 350 degrees. Arrange the pecans on a baking sheet in a single layer and toast them for 7 to 9 minutes, until golden brown and aromatic. Coarsely chop the nuts.

Stir together the brown sugar, cream, and butter in a saucepan set over medium heat. Boil the mixture for about 1 1/2 minutes, adjusting the heat to make sure it does not boil over. Do not stir. Remove the pan from the heat and stir in the vanilla, salt, and pecans. Cool the topping at least 15 minutes before pouring over the top of the chilled cheesecake. Serve immediately, or cover and chill until ready to serve. The cheesecake will keep, well wrapped, in the refrigerator for 3 to 4 days.