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Pumpkin cheesecake with praline sauce
Prep time: 35 minutes
Cook time: 1½ hours
Standing, cool and chill times: 5½ hours to overnight
Karen Austin of Grass Valley wanted to serve pumpkin cheesecake for Thanksgiving this year. This recipe comes from “Pillsbury Best Desserts,” The Pillsbury Co. (Clarkson Potter Publishers, 1998, $25.95, 345 pages).
1 tablespoon butter, softened
1¼ cups finely chopped pecans
¼ cup unseasoned dry bread crumbs
2 tablespoons sugar
2 tablespoons butter, melted
Four 8-ounce packages cream cheese, softened
1 cup firmly packed brown sugar
2/3 cup sugar
¼ cup all-purpose flour
2 teaspoons pumpkin pie spice
2 tablespoons brandy, if desired
One 16-ounce can (2 cups) pumpkin
½ cup firmly packed brown sugar
¼ cup water
1 egg, beaten
¼ cup chopped pecans
½ teaspoon vanilla
Heat oven to 350 degrees. Butter a 9-inch springform pan using 1 tablespoon butter. In medium bowl, combine 1¼ cups pecans, bread crumbs and 2 tablespoons sugar. Drizzle melted butter over pecan mixture; toss to combine. Press in bottom and up sides of butter pan. Refrigerate.
In large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually beat in 1 cup brown sugar and 2/3 cup sugar until smooth. At low speed add 5 eggs, 1 at a time, beating just until blended.
In small bowl, combine flour, pumpkin pie spice, brandy and pumpkin, mix well. Gradually add to cream cheese mixture; beat until smooth. Pour into crust-lined pan.
Bake at 350 degrees for 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes. Remove cheesecake from oven. Run knife around sides of pan. Cool in pan on wire rack for 1 hour or until completely cooled. Refrigerate at least 4 hours or overnight.
Just before serving, in small saucepan combine ½ cup brown sugar, water and ¼ cup butter. Bring to a boil over medium heat. Boil 2 minutes. Gradually blend small amount of hot syrup into beat egg. Add egg mixture to saucepan, cook over low heat for 1 minute, stirring constantly. Remove from heat; stir in ¼ cup pecans and vanilla. Serve slightly warm sauce over each serving. Store in refrigerator.