No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake

Ingredients:
 

Crust:

1 1/2 cups graham cracker crumbs
4 Tbsp butter, melted

Filling:

1/2 cup heavy whipping cream
2 tsp powdered sugar
1/2 cup sugar
16 ounces cream cheese (softened)
1 tsp vanilla
1 cup pumpkin puree
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground allspice

Praline Sauce:

1/2 cup brown sugar
3 Tbsp butter (cut into tablespoons)
1/4 cup heavy whipping cream
Few drops of vanilla extract
Pinch of salt
1/2 cup pecans (chopped)


Directions:

• Mix together the graham cracker crumbs and butter.

•  Press into the bottom of a 9×9 pan. Refrigerate while you prepare the batter.

• In a medium bowl, beat the cream until it thickens.

• Slowly add the powdered sugar then beat until stiff peaks form (pull beaters straight up and the peaks should not fall). Set aside.

• In a large bowl, beat together the sugar, cream cheese, and vanilla.

• Beat until smooth then beat in the pumpkin, cinnamon, nutmeg, ginger, and allspice until smooth.

• Fold in the whipped cream. Spread evenly into the prepared pan.

• Refrigerate for at least 4 hours before serving.

• For the sauce: Place brown sugar in a deep saucepan and heat over medium heat. As the sugar melts, start whisking.

•  As soon as all of the sugar is melted, carefully add the butter and whisk until melted.

• Remove from the heat and slowly add the cream. Once it settles down, whisk until smooth then whisk in the vanilla and salt.

• Stir in pecans. Serve over cheesecake.