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You Asked For It: Pumpkin Praline Cheesecake, A&P Pumpkin Pie

I have lost a pumpkin cheesecake recipe that was in the St. Petersburg Times years ago. It had a delicious filling in a Nilla Wafer crust. Can anyone help?

Darla Kiernan, St. Petersburg

Keith Winsch of New Port Richey shares a pumpkin praline cheesecake recipe that is made in a vanilla wafer crust. This is a rich and creamy cheesecake. I do not have a 9-inch springform pan and used a 9 ½-inch pan instead. I'm not sure all of the filling will fit in a 9-inch pan. If a 9-inch is all you have, use it but put it on a foil-lined, rimmed baking sheet to prevent spills on the bottom of your oven. This is a good idea whenever you bake a cheesecake. The praline topping will cover any cracks in the crust. Instead of spooning the topping over the cheesecake, use your hands and crumble it. You'll get a more even topping. When cutting this decadent dessert, use the sharpest knife you have. The topping will start to crumble, but the sharper the knife, the less crumbling. This would be a great addition to your Thanksgiving or holiday dessert table. Plan ahead, though. It needs to refrigerate overnight. Hopefully this is the recipe Darla wanted.

A classic pumpkin pie

I would like the A&P pumpkin pie recipe. Thank you.

Jean Arnold, Largo

Karen McClinton of Gulfport and Carolyn Sherman of Palm Harbor send the same recipe from the same publication. The recipe comes from the A&P Cookbook and Shopping Guide. Carolyn says the cookbook is one of her favorites, and Karen got the book as a wedding gift from her grandmother. Originally the recipe required a 9-inch pie shell and that is what I used. I had filling left over so I've adjusted the accompanying recipe to use a deep-dish pie crust to accommodate all of the wonderful filling.

Recipe requests

Rose Marie Quinlan of Clearwater would like a recipe for the Danish pecan ring from Publix. Paula Downing of Holiday would like a recipe for the Zucchini Squash Casserole from Boston Market. She has looked for the recipe for years. Paula would appreciate any ideas.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail youaskedforit@tampabay.rr.com. Include your name, city and phone number.

MODERATE

Pumpkin Praline Cheesecake

Crust:

48 vanilla wafers (1 ½ cups crumbs)

¼ cup granulated sugar

6 tablespoons butter, melted

Filling:

3 (8-ounce) packages cream cheese, softened

¾ cup brown sugar, firmly packed

¾ cup granulated sugar

5 eggs, divided use

1 (16-ounce) can pumpkin

¼ cup heavy cream

1 teaspoon cinnamon

¼ teaspoon ground cloves

½ teaspoon nutmeg

Topping:

6 tablespoons butter, softened

1 cup brown sugar, firmly packed

1 cup coarsely chopped walnuts

To make crust: Process vanilla wafers in food processor or crush until fine. Pour into medium bowl and add sugar. Add butter and blend well. Press firmly into bottom and halfway up side of lightly greased 9-inch springform pan.

To make filling: Cream the cream cheese, both sugars and 2 eggs until well blended. Pour into large mixing bowl. In a separate bowl, mix the pumpkin, remaining 3 eggs, cream, cinnamon, cloves and nutmeg well. Add to cream cheese mixture and blend well.

Pour into prepared crust. Bake in a preheated 350-degree oven for one hour. While cheesecake bakes, prepare topping.

To prepare topping: Cream together butter and brown sugar. Stir in walnuts. Gently crumble topping over hot cheesecake and return to oven for 15 minutes.

Cool completely and refrigerate overnight.

Source: Keith Winsch of New Port Richey

EASY

A&P Pumpkin Pie

1 can (1 pound) pumpkin, or 2 cups cooked, mashed winter squash

1/2 teaspoon ground ginger

1 teaspoon cinnamon

Pinch of nutmeg

2/3 cup brown sugar

1 3/4 cups light cream, or 1 can (12 ounces) evaporated milk

4 eggs, lightly beaten

Unbaked 9-inch deep dish pie shell, chilled

Mix 2 tablespoons pumpkin with spices, combine with remaining pumpkin and sugar, blend well. Stir in cream and eggs, then pour into pie shell. Bake in a hot oven (450 degrees) for 15 minutes, then reduce heat to moderate (350 degrees) and bake 25 minutes longer, until filling is set and crust is browned. A knife inserted near, but not at, the center should come out dry. Serve at room temperature or chilled.

Source: A&P Cookbook and Shopping Guide

>>moderate

Pumpkin Praline Cheesecake

Crust:

48 vanilla wafers (1 ½ cups crumbs)

¼ cup granulated sugar

6 tablespoons butter, melted

Filling:

3 (8-ounce) packages cream cheese, softened

¾ cup brown sugar, firmly packed

¾ cup granulated sugar

5 eggs, divided use

1 (16-ounce) can pumpkin

¼ cup heavy cream

1 teaspoon cinnamon

¼ teaspoon ground cloves

½ teaspoon nutmeg

Topping:

6 tablespoons butter, softened

1 cup brown sugar, firmly packed

1 cup coarsely chopped walnuts

To make crust: Process vanilla wafers in food processor or crush until fine. Pour into medium bowl and add sugar. Add butter and blend well. Press firmly into bottom and halfway up side of lightly greased 9-inch springform pan.

To make filling: Cream the cream cheese, both sugars and 2 eggs until well blended. Pour into large mixing bowl. In a separate bowl, mix the pumpkin, remaining 3 eggs, cream, cinnamon, cloves and nutmeg well. Add to cream cheese mixture and blend well.

Pour into prepared crust. Bake in a preheated 350-degree oven for one hour. While cheesecake bakes, prepare topping.

To prepare topping: Cream together butter and brown sugar. Stir in walnuts. Gently crumble topping over hot cheesecake and return to oven for 15 minutes.

Cool completely and refrigerate overnight.

Source: Keith Winsch of New Port Richey

>>easy

A&P Pumpkin Pie

1 can (1 pound) pumpkin, or 2 cups cooked, mashed winter squash

1/2 teaspoon ground ginger

1 teaspoon cinnamon

Pinch of nutmeg

2/3 cup brown sugar

1 3/4 cups light cream, or 1 can (12 ounces) evaporated milk

4 eggs, lightly beaten

Unbaked 9-inch deep dish pie shell, chilled

Mix 2 tablespoons pumpkin with spices, combine with remaining pumpkin and sugar, blend well. Stir in cream and eggs, then pour into pie shell. Bake in a hot oven (450 degrees) for 15 minutes, then reduce heat to moderate (350 degrees) and bake 25 minutes longer, until filling is set and crust is browned. A knife inserted near, but not at, the center should come out dry. Serve at room temperature or chilled.

Source: A&P Cookbook and Shopping Guide

You Asked For It: Pumpkin Praline Cheesecake, A&P Pumpkin Pie 10/05/10 [Last modified: Tuesday, October 5, 2010 5:30am]
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