Note: If you follow me on twitter, you’ll know that this cheesecake met its untimely demise when it hit the pavement on my way to work yesterday morning. It was so sad, and (I admit) tragically funny. What makes it worse is that I had made a mini one for myself so I know how good it tastes. There’s more to the story – perhaps one day when I’m over the sting of wasted dessert, I’ll share. But there sure were some disappointed people at work yesterday.
I’m just going to come out and admit it – I’m not a huge fan of pumpkin pie. I know, crazy right? I think it’s psychological – the whole it’s a vegetable (I know, it’s technically a fruit, but come on) but it’s sweet, etc. etc. But if you throw cheesecake into the mix, well now – that’s a different story. And if you put praline topping on top of the whole shebang – ok, NOW we’re talking. My second Thanksgiving recipe post for pumpkin praline cheesecake is a little more time intensive, but its actual steps are quite simple. Let’s get started, shall we?
You will need: