We arrived home with many souvenirs from our honeymoon, but one of my favorites has to be this recipe from Disney. It’s served exclusively on their cruise ships, but thankfully, we’ll be able to enjoy it at home for many years to come.
I woke up early this past Thanksgiving morning to prepare it for dinner that evening and it’s some of the very best cheesecake I’ve ever tasted. The original recipe calls for praline paste, but if you’re having trouble finding it in stores, sub the same amount of Nutella. This takes the pumpkin layer to a whole new level and you’ll never want a plain pumpkin cheesecake ever again!
Preheat oven to 350 degrees F. Combine graham cracker crumbs, sugar and butter in a medium bowl; mix until crumbs are moist. Press crumbs into the bottom of a 9-inch springform pan and bake for 8 minutes. Set aside to cool. Reduce oven temperature to 325 degrees F.
For pumpkin praline base:
Combine pumpkin puree, Nutella and sugar and whisk to form a paste. Whisk in eggs, egg yolk, cream, cinnamon and salt until well combined. Pour mixture into prepared crust and bake for 25 minutes.
Combine cream cheese and sugar; beat on medium-high speed until well combined and smooth, about 4 minutes. Scrape down the sides of the bowl and add eggs, one at a time, mixing until each is fully incorporated before adding the next. Add cream and vanilla, and beat until batter is smooth. Pour batter atop pumpkin layer. Bake for approximately 1-1/2 hours, or until cheesecake is set and no longer moves when the pan is gently shaken. Cool for at least 2 hours before serving.