1/3 C. sugar
3 T. sugar
In a medium saucepan add sugar and water. Stir gently until sugar dissolves over
low heat. Increase heat to medium and boil for about 6 minutes, until syrup
turns a golden brown. Add 1 C. chopped pecans and quickly turn the praline on to
a buttered cookie sheet in a thin layer.
When cool chop into small pieces.
To decorate cheesecake, spread 1 T. Karo Syrup on top of cheesecake. Sprinkle
praline evenly over the top.
2 C. gingersnap crumbs
1/3 C. melted butter
24 oz. cream cheese
1 C. sugar
1/2 C. light brown sugar
3 eggs beaten
1 15 oz. can pumpkin
1/4 C. heavy cream
1 T. vanilla
1 t. cinnamon
1 t. ginger
1/2 t. nutmeg
2 C. sour cream
Preheat the oven to 350°F. Butter a 10-inch springform pan. Toss the gingersnap
crumbs with the melted butter until evenly moistened. Press the crumbs into the
bottom and 1 inch up the side of the prepared pan. Bake for about 12 minutes, or
until the crust begins to color. Let the crust cool. Reduce the oven temperature
In a large bowl, using an electric mixer, beat the cream cheese until smooth.
Beat in 3/4 cup of the granulated sugar and the brown sugar, then beat in the
eggs 1 at a time until the mixture is thoroughly combined.
In a medium bowl, combine the pumpkin puree and heavy cream with 1 teaspoon of
the vanilla and the cinnamon, ginger and nutmeg. Add to the cream cheese mixture
and beat until combined, scraping the bowl a few times.
Wrap foil loosely around the bottom and up the side of the spring-form pan. Pour
the cheesecake batter into the prepared pan and set it in a large baking dish or
roasting pan. Place in the middle of the oven and pour 3 inches of hot water
into the baking dish. Bake the cheesecake for about 70 minutes, or until the
edges are firm and the center of the cheesecake is still slightly shaky.
In a small bowl, combine the sour cream with the remaining 1/4 cup of granulated
sugar and 2 teaspoons of vanilla. Remove the cheesecake from the water bath and
pour on the sour cream topping. Gently top the pan to spread the topping, and
continue baking the cheesecake for 10 more minutes.
Transfer the cheesecake to a rack and let cool for 1 hour. Remove the foil and
the side of the pan and refrigerate the cheesecake for at least 4 hours or