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Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping
Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping

Before you jump to Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping recipe, you may want to read this short interesting healthy tips about Snacks that provide You Energy.

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Just about the most popular snacks is natural yogurt. Eating natural yogurt in place of a healthy larger lunch isn’t a good idea. As a snack, however, yogurt is one of the greatest things you are able to reach for. It is a protein-rich resource of wholesome vitamins and minerals. Easily digestible, yogurt can also help your gastrointestinal system work appropriately depending upon the culture used to create it. Fast hint: select unsweetened yogurt and add in walnuts or flaxseeds. This reduces your sugar consumption without minimizing the taste of your snack.

A large selection of instant health snacks is easily accessible. When you make the decision to be healthy, it’s uncomplicated to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to pumpkin cheesecake with gingersnap crust & praline caramel topping recipe. To cook pumpkin cheesecake with gingersnap crust & praline caramel topping you need 21 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to prepare Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping:
  1. Provide Ginger crust
  2. Use Gingersnap cookies (crushed) - abt. 40 cookies
  3. Prepare Butter, unsalted (1 stick), melted
  4. Provide Sugar
  5. Get Ground Cinnamon
  6. Prepare Pumpkin filling
  7. Prepare (8 oz.) Cream cheese (at room temperature)
  8. Provide Sugar
  9. Prepare Eggs
  10. Take Vanilla extract
  11. Get (15 oz.) Pure Pumpkin
  12. You need Ground Cinnamon
  13. Take ground Nutmeg
  14. Prepare ground Ginger
  15. Provide Praline topping
  16. Use Pecans
  17. Get firmly packed light Brown Sugar
  18. Use Heavy whipping cream
  19. You need Vanilla extract
  20. You need Salt
  21. Provide Butter (unsalted)
Instructions to make Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping:
  1. Crush your gingersnaps ahead of time so you can make crust quicker. Crush cookies and mix with other crust dry ingredients, seal tightly and set aside until ready to use.
  2. TO MAKE CRUST: Line the bottom of a 9 or 10 - inch springfoam pan with parchment paper and coat with cooking spray. In a large bowl, stir together the melted butter with the crushed gingersnaps, sugar and cinnamon. Press into the bottom of the prepared pan, working some of it up the sides, if desired.
  3. Preheat the oven to 350°F.
  4. TO MAKE FILLING: Using a mixer fitted with a paddle attachment, beat the cream cheese in a large bowl on medium-high speed about 1 minute, until fluffy. Add sugar and beat until smooth, about 1 minute. Add eggs, one at a time, beating on medium-high speed for 20 seconds after each addition. Add vanilla, pumpkin, cinnamon, nutmeg and ginger; beat on medium speed about 1 minute, until incorporated.
  5. Pour the filling over crust. Tear off a large sheet of foil and place the springfoam pan in the center, carefully folding up the sides. This prevents the waterbath (waterbaths prevent cracks) from seeping into your cheesecake and making the crust soggy. Put the wrapped pan into a larger baking pan and set it on the center rack of the oven. Pour enough boiling water into the larger pan to reach halfway up the sides of the springfoam pan (this is a waterbath).
  6. Bake about 1 hour, until the filling is set and golden brown on top. It should barely jiggle when the pan is gently slid. Cool the cheesecake on a rack about 30 minutes, then remove from waterbath and chill for several hours or overnight. Remove the cheesecake from the springfoam pan and set it on a large serving plate. Make sure the plate is big enough to hold any of the praline sauce that drips over the top.
  7. TO MAKE PRALINE TOPPING: Prevent the oven to 350°F.
  8. Arrange the pecans in a single layer and toast them for 7-9 minutes, until golden brown and aromatic. Coarsely chop the nuts. Stir together the brown sugar, cream and butter in a sauce pan over medium heat. Boil the mixture for about 1 1/2 minutes, adjusting the heat to make sure it does not boil over. DO NOT STIR. Remove the pan from heat and stir in vanilla, salt and pecans.
  9. Cool the topping at least 15 minutes before pouring over the top of the chilled cheesecake.
  10. Serve immediately or cover and chill until ready to serve. The cheesecake will keep, well wrapped in the refrigerator for 3 to 4 days.
  11. Recipe from: thepastrycase.com

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