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Ingredientes
- 1Â 1/2 c. graham cracker crumbs
- 1/3 c. butter, melted
- 1/3 c. sugar
- 1/8 tsp grnd ginger
- 24 ounce (3 (8-oz) pkgs.) cream cheese
- 1 x (14-oz) can sweetened condensed lowfat milk
- 2 c. pumpkin puree
- 3 lrg Large eggs
- 1Â 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 c. packed brown sugar
- 1/2 c. light corn syrup
- 1/4 c. butter
- 3/4 c. toasted finely minced pecans
- 1/2 tsp salt
- 1/2 c. amaretto liqueur or possibly dark rum, divided use
- 1/4 c. whipping cream
- 1/2 tsp vanilla
Direcciones
- Prepare crust: Preheat oven to 300 degrees. Combine graham cracker crumbs, butter, sugar and ginger. Press mix firmly into a spring-form pan.
- Prepare filling: Beat cream cheese till fluffy. Gradually beat in condensed lowfat milk. Add in remaining ingredients and beat well. Bake 1 to 1 1/4 hrs or possibly till cake springs back when touched gently in center. Cold to room temperature, then chill for at least 2 hrs. Drizzle hot praline sauce over each slice just before serving.
- Praline sauce:In a medium saucepan, combine brown sugar, corn syrup, butter, pecans, salt and 1/4 c. amaretto or possibly rum. Cook over high heat, stirring constantly, till mix comes to a boil. Reduce heat to medium. Cover and cook 3 min. Remove cover and cook without stirring till syrup reaches 260 degrees on a candy thermometer. Pour sauce into medium bowl. Let stand 15 min. Gradually add in cream, vanilla and remaining 1/4 c. amaretto or possibly rum. Stir till blended. Cold to room temperature. Serve at room temperature or possibly slightly warmed.
